Hello, in this video I’ll share how I prepared
this egusi soup using almonds. Almonds are termed the healthiest nuts ever. They are highly nutritious, loaded with antioxidants, helps with blood sugar control and helps lower
blood pressure and cholesterol levels. If you only have almond nuts where you live, you will need to grind it with a dry mill
first. This is quite tedious. You can see me grinding, sieving and grinding
again to get the almond flour. But if you can buy almond flour from the shops, that’s more convenient and is much cheaper
as well. Here are the rest of the ingredients I’ll
be using. Beef. Crayfish. Leafy spinach. If you are in Nigeria, use ugu. You can also use washed bitter leaves and
add uziza leaves too if you wish. Ogiri Okpei that’s dawa dawa. The almond flour. Red palm oil. This brand is quite good. It tastes like pure palm oil and colours my
meals well. So I ‘m quite convinced that this one is
not adulterated. Dry cat fish. You can add all other meat and fish we use
to cook egusi soup. Scotch bonnet pepper. Then seasoning cubes and salt. They did not attend this meeting of ingredients. For a change, I want to grill the beef. Grilled beef takes your Nigerian soups to
another level just that I am often too lazy to do that. I just season with salt. Then grill or broil at 150 deg celcius that’s
300F. You want it to grill slowly for best results. You don’t want the meat to dry out. Turn them around from time to time so they
will cook evenly. This beef is well cooked at this time. So you can actually peel it line by line and
enjoy. “Peel it in lines like dry meat” Chai o, I want to go back to the village. That’s where the life is for real. I grilled for one hour or till it looks like
this. Then transfer it to a pot. I grilled the meat from raw so I don’t have meat stock or broth for the soup
… yet. So cook it to get some meat stock. Pour water to cover them and start cooking. While that is cooking, soak the dry fish and
when soft, clean very well with a brush. Then break into pieces and debone. After about 7 minutes of boiling, you can see that the water has changed colour that means the juice from the meat is now
in the water. Take out the beef. Add the crayfish. And add the almond flour. I have 3 cups here. Stir and leave it to cake. One downside of almond flour is that it does not cake beautifully like egusi. That’s why I gave it an 8 or was a 7 in my
Nigerian food ingredients alternatives video. And it burns easily so please keep an eye,
in fact keep 3 eyes on it. Add hot water from time to time. I don’t want to bring out my mortar for this
tiny ogiri okpei so this is how I’m going to do it. Don’t forget to stir this all the time. After ten to fisteen minutes, you will see some oil come up to the surface. And top up the water bit by bit. You don’t want it watery. Sieve in the ogiri okpei. Add the fish. My fish is still quite strong so I’m adding
it at this time. If after cleaning and deboning, yours is very
soft, add it later. Then add palm oil. If you are using washed bitter leaves, add
it now. Cook for about 7 minutes. Don’t stop stirring this often. Don’t say I didn’t tell you ooo. Add the meats … The pepper And the spinach. If you are using fresh uziza leaves, add it
now as well. Cover and cook for at most one minute or till
the veggies wilt. You’ll see the leaves deflate in your very
before. Stir and add salt if necessary. Don’t forget to like this video if you enjoyed
it. If you are on a low carb diet, eat it with any of the low carb fufu meals. For everyone else, eat with any fufu meal
of your choice. Watch my other Nigerian soups recipes videos
for more tips. And don’t forget to like if you enjoyed this
video. Bah bye see you soon!