FUFU AND EGUSI SOUP AS AGENTS OF CHANGE
The websites of the United Nations Office for the Coordination of Humanitarian Affairs have provided information on the IPC Acute Malnutrition Analysis from September 2020 to August 2021 in Northeast Nigeria, where over one million children are, regrettably and sadly, expected to be acutely malnourished, including over 600,000 facing severe malnutrition, and may die if nothing is done. Acute malnutrition is also, grimly, predicted to affect over 123,000 pregnant or lactation mothers.
Therefore, we introduce Fufu and Egusi Soup, which are created using local ingredients and recipes, can act as change agents in rethinking child health as a step toward achieving SDG Fufu is a thick paste made of cassava tubers that is one of Nigeria’s most popular traditional meals. It is best served with Egusi soup, a classic traditional soup where Egusi (melon seed) is a famous food crop in Nigeria and other African nations that has numerous benefits for children.
By aligning our GC Kitchen with the Sustainable Development Goals 3. Good Health and Well Being, we believe that Fufu and Egusi have the power to end malnutrition in Nigeria and tackle the world’s greatest challenges. We can indeed make the world a better place by 2030 if we think it through.
FUFU AND EGUSI RECIPES
Ingredients: (For Egusi Soup)
4 pieces – Chicken cleaned with lemon juice
½ tsp – Granulated garlic
¼ tsp – Cayenne pepper (optional)
1 tsp salt & ½ tsp black pepper
½ tsp – Paprika
½ tsp – Granulated onion
1 cube – Chicken stock cube
1 tbsp – Olive oil
1 large onion chopped
½ tbsp – Garlic paste
1 tbsp – Ginger paste
½ cup – Smoked herrings / smoked fish
2 habanero peppers (leave one with head-on & split others to release its heat)
2 small red peppers (seeded and blended).
4 tomatoes (seeded and blended)
3 cups – Egusi (pumpkin seeds)
½ cup – Vegetable broth (optional)
1 cup – Spinach
2/3 cup – Palm oil
1 ½ cup – Fufu Flour
3 cups – water
1 cup – hot water
1. Put chickens into a bowl and mix it well with all ingredients A.
2. Spread 2 spoons of olive oil into the pan and put the chickens on it. Grill the chicken for 10-15 minutes and 150 until the chicken turns golden brown and firm.
3. Transfer chickens into the cooking pot (add the chicken broth to the pot as well) and add all ingredients B.
4. Blend 2 small red peppers with 4 vine tomatoes until it becomes a chunky texture.
5. Pour blended ingredients into the pot and add some water.
6. Cook on medium heat with a lid on for 10 minutes and stir gently. Put some salt to adjust the taste.
7. Blend Egusi, vegetable broth and add water (1 inch level above Egusi) until it
becomes a silky smooth texture. Pour it into the pot of soup and stir gently. Add ½
cup water to the rinsed blender
8. Cook in low heat with a lid on for 15 minutes. If the oil has resettled on top, Egusi is cooked
9. Add spinach and palm oil. Cook with lid off further 5 minutes.
1. Put 1 ½ fufu flour in another pot and 3 glasses of water. Then whisk to a silky lump-free texture.
2. Cook with medium heat and stir it constantly till the dough forms. Add extra hot water to make the dough steaming and softening to your preference and stir it.
3. Poke holes, cover, and cook for 10 minutes in low heat.
4. Stir it constantly until sticky and stretchy.
5. Form smooth balls of fufu and put them into a plate, serve it with the flavorful Egusi Soup.