“Ifeyinwa and I grew up eating this – it’s one of our childhood favourite dishes. It’s a popular dish from the family of ‘soups and swallows’ which are a real staple in Nigerian households. Swallows are made from powdered or grated tubers, such as yam or cassava, which are soaked in water and kneaded into a dough. Called Òkèlè in Yoruba, at Chuku’s we describe them as dumplings. In the restaurant, to show off all the vibrant colours of the ingredients, we present the soup deconstructed (pictured). The method here is how my sister and I would eat it at home growing up.”
Prep time: 20 minutes | Cooking time: 1 hour 50 minutes
SERVES
Two, generously
INGREDIENTS
For the goat
- 400g goat meat
- 1 medium onion, finely chopped
- 4 garlic cloves, finely chopped
- 2 small scotch bonnets, finely chopped
- Handful of goat bones
- 2 chicken or vegetable stock cubes
- 1 tsp black pepper
For the egusi soup
- 1 red pepper, roughly chopped
- 2 small scotch bonnets, roughly chopped
- 2 medium onions, finely chopped
- 8 tbsp palm oil
- 8 tbsp vegetable oil
- 100g ground egusi (melon seeds)
- 2 chicken or vegetable stock cubes
- 2 tsp sea salt
- 10g ground crayfish
- 45g chopped spinach
For the eba
- 100g gari (grated cassava granules)
METHOD
Emeka’s recipe is taken from the Community Comfort e-cookbook, a collection of recipes from 100 British cooks from migrant backgrounds to raise funds for the bereaved healthcare colleagues and families of Black, Asian & Ethnic minority victims of Covid-19. To download it, go to tezetapress.com
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