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Nigerian Efo Elegusi



2 plum tomatoes

2 scotch bonnets or habaneros

1 red bell pepper

1 large onion

Salt to taste

1-2 maggi or knorr cubes

Ground pepper to taste

pre-cooked chicken

4 bunches of kale

1/4-2 a cup of ground melon seeds (: Grind melon seeds in a blender before cooking.)

Vegetable or palm oil






In a blender, add 2 scotch bonnets, 1 red bell pepper, 1 large onion, and 2 plum tomatoes and blend together until thoroughly mixed.



In a large saucepan, add oil that covers its entire base. Pour in the blended veggie mixture and bring it to a boil. Add salt 1 maggi cube and mix to combine. Let it cook on medium heat for 10-15 minutes.



Add pre-cooked chicken to the stew and let it cook for 10-15 more minutes.



Add four bunches of fresh kale to this dish. Chop kale. Add to a large bowl, rinse with cold water. Pour boiling hot water over the kale and drain after 5 minutes. The kale is now ready to be added to the stew. 


Lower the heat to a simmer. 


Meanwhile, take your ground melon seeds and roll them into balls using oil to keep it together. Add these balls to the stew and stir. Let it cook for another 10-12 minutes.


Serve with white rice and fried plantains. (Slice the plantains on a bias and lightly fry until golden on each side hit them with a little salt as they come out of the oil)