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Eka Soup (Beniseed Soup) Recipe

Eka soup

Eka soup | Photo The Pretend Chef

Eka Soup (Beniseed soup) is a popular dish among the Idomas of Benue State, the Ogojas in Cross River and the Ibirams of Kogi state. A delicious aromatic soup, Eka is a blend of sesame seeds, roasted groundnut and palm kernel puree. Think healthy soup especially if you are watchful of your cholesterol level. However, you have to be careful about using a lot of palm oil because it has more oil than Egusi (melon) soup.

Ingredients

  • 1½ Cup Beniseed (Sesame seed)
  • Beef
  • 2 Cups Roasted Groundnut
  • Assorted Beef
  • Uziza Leaves
  • Bitter Leaves
  • 1 Onion
  • 2 tbsp Ground Crayfish

. Red pepper

  • Cameroun/Nsukka (Yellow) pepper
  • Stock cube
  • Salt To Taste
  • 1½ spoon of palm oil

Method

  1. Season your beef with stock cubes and salt. Add little water and cook.
  2. Roast your Beniseed in low heat using a pan till it turns golden brown. Blend the beniseed with the roasted groundnut and onions so that it turns to a powder form.
  3.  In a separate pot, heat up the palm oil, fry your chopped onions and pepper.
  4. Add your stock cubes and crayfish and allow to simmer for 3 minutes
  5. Add the meat to the sauce and stir.
  6. After a minute, mold the sesame seed and groundnut into small balls, then add.
  7. Your vegetables (bitterleaf and ) should be added now. Allow to cook for two minutes, then turn off heat.
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