How to make Egusi Soup
Egusi soup, sometimes referred to as melon seed soup, is a popular Nigerian delicacy that is popular amongst a number of ethnicities. It is often served at weddings and other social gatherings. Learn how to prepare Egusi soup by following these easy steps:
Preparation Time: 50 minutes – 1 hour
- 200 grams of Egusi (ground)
- 400 grams of beef
- 50 grams of Boned stockfish pieces
- 50 millilitres of palm oil
- 1 dried fish
- I bunch of Ugu leaves
- I bunch of bitter leaves (optional)
- 2 onion bulbs
- I teaspoon of ground pepper
- 3 pieces of fresh tomatoes
- 2 teaspoons of ground crayfish
- 2 large pieces of fresh pepper
- Salt to taste
- Onion cubes
- Chop the beef into sizeable chunks and place in a medium-sized pot. Season the beef thoroughly with the seasoning cubes and chopped onions.
Steam for five minutes and add half cup of water to make a sizeable quantity of stock. Add the stockfish and allow it to boil until the beef chunks are tender.
- Set the stock aside.
- Pour the ground Egusi into a bowl and add half cup of water to it. Set the bowl aside.
- Grind the tomatoes, onion bulb and chilli pepper to form a not-too-smooth mixture. Set this aside too.
- Wash and cut the Ugu and bitter leaves.
Place a medium-sized pot on the cooker. Pour the palm oil inside and add the soaked Egusi. Stir the Egusi well and allow it fry for some time over medium heat.
Add the blended tomatoes, onions and chilli pepper. Stir well and allow to boil for three minutes.
Add the meat stock to the mixture, together with the meat and stockfish. Add the ground crayfish and the dried fish. Allow the soup to boil for 10 minutes.
Add your chopped vegetables. Leave the soup to simmer for 3 minutes.
Remove the Egusi soup from the fire and leave it to cool.
Enjoy your Egusi soup with semolina, fufu, eba, wheat or any other Nigerian staple food. You can also eat it with rice or agidi. Remember to serve hot.