Nigerien Esaü Soup

Ingredients

In this adaptation, the original Luxembourgish Esaü Soup is transformed into a Nigerien delight by incorporating local ingredients and flavors. The use of millet, a popular grain in Niger, replaces the original barley. Additionally, traditional Nigerien spices and herbs are added to enhance the flavor profile, giving the soup a distinct African twist. We alse have the original recipe for Luxembourgish Esaü Soup, so you can check it out.

• 1 cup (185g) millet 1 cup (185g) millet
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 carrots, diced 2 carrots, diced
• 2 tomatoes, chopped 2 tomatoes, chopped
• 1 bell pepper, diced 1 bell pepper, diced
• 1 teaspoon ground ginger 1 teaspoon ground ginger
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon paprika 1 teaspoon paprika
• 1 bay leaf 1 bay leaf
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 7g, 1g
• Carbohydrates (total, sugars): 42g, 6g
• Protein: 6g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   Rinse the millet thoroughly and set aside.
2. 2.
   In a large pot, heat the vegetable oil over medium heat.
3. 3.
   Add the chopped onion and minced garlic, sauté until translucent.
4. 4.
   Add the diced carrots, tomatoes, and bell pepper. Cook for 5 minutes, stirring occasionally.
5. 5.
   Stir in the ground ginger, cumin, coriander, paprika, and bay leaf. Cook for another minute to release the flavors.
6. 6.
   Add the rinsed millet and vegetable broth to the pot. Season with salt and pepper.
7. 7.
   Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 30-40 minutes, or until the millet is tender.
8. 8.
   Remove the bay leaf and adjust the seasoning if needed.
9. 9.
   Serve the Nigerien Esaü Soup hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Millet — Rinse the millet thoroughly before cooking to remove any impurities and bitterness.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper or a chopped chili pepper.
• Feel free to add other vegetables like spinach or okra for added nutrition and flavor.
• If you prefer a thicker consistency, blend a portion of the soup and then mix it back in.
• Serve the soup with a squeeze of fresh lemon juice for a tangy twist.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop further.

Serving advice

Nigerien Esaü Soup is best served hot as a main course. Accompany it with a side of crusty bread or steamed rice for a complete and satisfying meal.

Presentation advice

Garnish the soup with a sprig of fresh cilantro and a sprinkle of ground cumin for an appealing presentation. Serve it in deep bowls to showcase the vibrant colors and textures of the dish.