The beniseed soup is made out of sesame seeds. The seeds are properly washed to remove sand and grit, then sun-dried before use. It’s a very common soup in the south-south region of Nigeria and is very similar to egusi soup in taste and preparation although it contains more oil.
Ingredients
- 1 cup of sesame seeds
- A kilo of beef
- 1 medium-sized stockfish
- Kpomo
- 2 tablespoons of crayfish
- 1 large bulb of onion
- Seasoning cubes
- 2 cooking spoons of red oil
- 1 medium sized smoked fish
- 4 pieces of scotch bonnet
- 4 pieces of red bell pepper
- 1 small piece of okpei
- A handful of bitter leaf/ uziza/scent leaves
- Salt to taste
Cooking directions
- Wash, season and cook your meats and fish till they’re soft and tender, then drain from and set aside the stock.
- Stir fry your sesame seeds in a pot for 1-2 minutes, then blend into a powder.
- Wash and blend the scotch bonnet and red bell pepper together.
- In a pot, pour in the red oil, onion, pepper mix and sesame seeds powder and stir-fry for a couple of minutes or till it’s well fried.
- Pour in your broth, okpei, crayfish and seasoning to the mixture and allow it cook for 10 minutes.
- Finally, add the cooked meats, fish, uziza/ bitter leaf/ scent leaves and salt. Allow the soup simmer for extra five minutes before turning off the heat.
The beniseed soup can be served with eba, fufu or any swallow of choice.
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