EGUSI SOUP is a popular Nigerian dish made from ground melon seeds. It is a flavorful and nutritious soup typically enjoyed with various starchy accompaniments like pounded yam, fufu, or rice. Here's a step-by-step recipe to prepare Egusi soup:
Ingredients:
- 1 cup ground egusi (melon) seeds
- Assorted meat (beef, chicken, or goat meat) and/or fish (dried or smoked fish)
- 1 medium-sized onion, chopped
- 2-3 tablespoons palm oil
- 2-3 tablespoons ground crayfish
- 2-3 cups chopped leafy vegetables (spinach, bitter leaf, or ugu leaves)
- 2-3 tablespoons ground chili pepper (adjust to your desired heat level)
- 2-3 cups beef or chicken broth (or water)
- 1-2 seasoning cubes (optional)
- Salt to taste
Optional vegetables and seasonings:
- 1 cup chopped tomatoes
- 1 cup chopped bell peppers (red, green, or yellow)
- 1 teaspoon ground cayenne pepper (for extra heat)
- 1 teaspoon ground uziza or Uda seeds (for additional flavor)
Instructions:
Prepare the meat and fish: If you're using assorted meat, wash and season it with salt, onions, and any other preferred seasonings. Cook the meat until tender. If using dried fish, soak it in hot water to soften, then remove any bones and debris. If using smoked fish, clean and debone it.
Blend the melon seeds: In a blender or food processor, grind the egusi seeds into a smooth powder. You can add a little water while blending to aid the process, but avoid making it too watery.
Heat the palm oil: In a large pot, heat the palm oil until it becomes clear (it will no longer be red). Be careful not to overheat the oil, as it may lose its nutritional value and taste.
Sauté the onions and optional vegetables: Add the chopped onions and any optional vegetables (tomatoes, bell peppers) to the hot oil. Stir-fry until they soften.
Add the ground egusi: Reduce the heat to medium, and then add the ground egusi to the pot. Stir well to combine with the sautéed onions and vegetables.
Cook the egusi: Add the meat and fish to the pot, and then pour in the broth or water. Stir everything together until well combined. Allow the soup to cook on medium heat, stirring occasionally to prevent sticking, for about 15-20 minutes or until the egusi thickens and the oil rises to the surface.
Season the soup: Add the ground crayfish, ground chili pepper, and seasoning cubes (if using). Adjust the salt to taste. You can also add ground cayenne pepper or uziza/Uda seeds if you want an extra kick of spiciness and flavor.
Add the leafy vegetables: Finally, add the chopped leafy vegetables to the pot. Stir well and allow the soup to simmer for an additional 5-10 minutes until the vegetables wilt and incorporate into the soup.
Your delicious Egusi Soup is now ready to be served! Enjoy it with your favorite starchy accompaniment like pounded yam, fufu, or rice.