Egusi Soup, is a local Nigerian delicacy also known as melon seed soup. In my opinion, Egusi is one of the easiest soups to make.
This tasty dish is also versatile and can be made as a soup on its own or can be uses as a base for vegetables like spinach, pumpkin leaf, water leaf or bitter leaf.
Whichever way you choose to make it, you are assured of a tasty, nutritious soup that will keep you asking for more.
Ingredients for Egusi Soup
200 g of Egusi seed
400 g of beef
50 g of cooked and boned stock fish pieces
3 Tbsp. (45ml) of ground dried crayfish
1 small bunch of leafy vegetable
50 ml of palm oil
1 small onion
1 tsp (5ml) ground chilli powder
Preparation Steps for Egusi Soup
Rinse and cut the beef, adding your regular seasoning and spices. Boil until it is well cooked and set aside.
Wash and chop the vegetable of your choice and set aside.
Mix the ground egusi in half a cup of water. At this stage, you can add ground chilli pepper. Set this mixture aside and heat up palm oil in a pot, adding the egusi mixture. Stir well and allow it to fry for a few minutes. Follow this step by adding the ground crayfish, stock fish, salt and seasoning cube.
Allow to cook for a few more minutes. Then add the boiled meat and stir. Lower the heat and allow to simmer for another two minutes. The final stage is adding your vegetables and leaving it to cook for about three minutes.
Your soup is ready and can be served with eba, fufu, semo or any swallow of our choice.
Another upside of egusi soup is that it can be preserved in the refrigerator for days without losing its taste. If you want your egusi to last for days, it is suggested you use biter leaf in place of other vegetables, as it has the ability to last longer.