Make Nigerian Jollof Orzo Soup Recipe from Egunsi Foods

Awosan argues that what West Africans call soups are actually stews. In his mind, “soup should be defined more by its end use than by its viscosity”, which means that a soup is a soup because it doesn’t need another vessel – you eat it as it is. what. But in West African cuisines, soups are usually accompanied by swallows such as pounded yam, which for Awosan makes stews of it. She wanted to translate the classic flavors of West African stews into real soups.

Awosan used her savings to start Egunsi Foods, and she needed to find a way to enter the consumer packaged goods industry without going bankrupt. This meant starting with small batches. One of the most popular soups is Obe Ata, which includes tomato, red peppers and a touch of habanero pepper.

“Obe ata is classic,” says Awosan. “Each family cooks it differently, each region of West Africa cooks it differently. It is essentially the mother sauce. Everyone thinks of béchamel and things like that, but it’s our mother sauce. You can use it to do just about anything else.

Obe ata is also used in jollof rice, which inspired his Jollof Orzo soup recipe. “When I think of jollof rice, I was going back and forth,” she says. “Is it about the rice or the broth?” For me, I think it’s the broth and the combination of vegetables in it.

To create the soup, she used orzo instead of rice. Awosan said. “The rice in the soup can be mushy, but the orzo holds its shape and releases the starch faster,” she says. “Then what I really focused on was making sure the flavor of the broth and the vegetable mix was right, including the curry and thyme, which are so prevalent in jollof rice. And then I made a bit of onion and tomato relish to give it some punch for the crunch.

This warm and comforting soup is the perfect dish as we enter the final stretch of the winter months. Awosan recommends pairing the soup with a ginger drink or something with floral notes like bissap.

Michael M. Tomlin