Egusi soup
Egusi Soup is a Nigerian soup made from ground melon seeds (egusi), vegetables, meat, and fish. Some versions include tomatoes, which add a richer flavour and deeper colour to the soup. It is commonly served with pounded yam, eba, fufu, or semolina.
- Time
- 1 hour
- Servings
- 4-5 servings
Ingredients
- 2 cups ground egusi (melon seeds)
- ½ cup red palm oil
- 500g assorted meats(goat, beef, tripe)
- 200g soaked stockfish
- 2 cups fresh spinach or bitter leaf
- 3 tbsp ground crayfish
- 2 scotch bonnet peppers, blended
- 1 large onion
- 3 seasoning cubes
- Salt to taste
Method
- Cook seasoned assorted meats and stockfish. Reserve the stock.
- Heat palm oil. Fry sliced onion for 1 mins . Add blended pepper and fry for 10 mins.
- Mix egusi with a little water to form a thick paste. Drop in spoonfuls — do not stir yet. Cover and cook 10 mins.
- Gently stir egusi into the sauce, breaking up any lumps. Cook another 10 mins.
- Add meats, stockfish, crayfish, and meat stock. Simmer 15 mins.
- Add cleaned bitter leaf or spinach. Stir in and cook 5 more minutes.
- Taste and adjust seasoning if needed.
- Allow to Cook until flavors combine well
Equipment
- Large cooking pot
- Knife
- Chopping board
- Mixing bowls
- Measuring cups and spoons
- Wooden spoon or ladle
- Colander or sieve
- Mortar and pestle or blender
- Stove or other heat source