One of our all-time favorite local discoveries at FreshDirect is soups from Egunsi Foods. Made in New York City, these ready-made, 100% vegan soups to bring West African flavors straight to your kitchen. Egunsi Foods uses locally-sourced ingredients wherever possible, and works with African farms for their spices and grains. From their tomato-y Obe Ata to the creamy Gbegiri with brown-eyed peas, these soups bring tons of vivid and exciting flavors in a sleek little grab and go jar.
In the winter, any one of their soups hits the spot when heated up for lunch or dinner with some veggies or protein on the side. But in the summer, we like to use them as more of a sauce—you can try tossing them with pasta or drizzling them over meat or seafood.
Give Egunsi Foods a try with this grain bowl recipe from their team. It’s got tender shrimp and an array of bright, summery veggies, which are all tied together by the gently-spiced flavors of their soup poured over.
Egunsi Foods Shrimp Bowl Recipe
Serves 2
What You’ll Need
1 cup grains of your choice, such as rice or quinoa
1 ear corn, shucked
8 pieces large, cleaned shrimp
Salt and pepper
1 tablespoon neutral oil
3 tablespoons butter, divided (or substitute with more oil)
2 cloves garlic, minced
1 cup chopped kale
¼ cup water
One 15.5 oz container Egunsi Foods Soup
12 small tomatoes (such as cherry), halved
2 tablespoons roughly-chopped peanuts
What To Do:
Boil grains according to package instructions.
Tightly wrap corn in a piece of kitchen foil, sealing the ends. Hold over a grill or the flame of a gas stovetop and turn until gently charred all over, about 10 minutes. Carefully unwrap, releasing the steam. Let cool, then cut the kernels from the cob and set aside.
Toss shrimp with salt, pepper, and 1 tablespoon oil to coat. Melt 1 tablespoon butter in a pan over medium heat. Add shrimp in a single layer. Cook until just pink on bottom, then flip and add two thirds of the garlic. Continue cooking until shrimp is firm and opaque, then remove from pan and set aside.
Melt remaining two tablespoons butter in same pan over medium heat. Add remaining garlic and cook until fragrant, about 1 minute. Toss in kale, then pour in water. Cover pan and simmer a few minutes until kale is bright green and just tender. Remove lid and let the remaining water evaporate. Season with salt.
Heat the Egunsi Foods soup according to the package instructions. Divide the grains between two bowls, then top with corn, kale, tomatoes, and shrimp. Pour over soup. Garnish with peanuts.