Description Edit

This chicken soup is thickened with flour ground from seeds of a melon or gourd (species of cucurbitaceae) called egusi.

Ingredients Edit

Directions Edit

  1. Heat the oil in a skillet.
  2. Fry the chicken and onions until the chicken is well browned, but not done.
  3. As chicken is browning, bring chicken broth or stock to a slow boil in a large pot.
  4. Stir in tomatoes.
  5. Add egusi and stir until smooth.
  6. Allow to cook several minutes.
  7. Add chicken and onions to broth.
  8. Reduce heat and simmer until chicken is done.
  9. Add parsley and seasonings to taste.
  10. Add water if needed, to make soup thinner as desired.
  11. Serve with fufu or rice.
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