All Recipes, Cooking, Dinner, Lunch, Soups and Stews, Videos

Egusi Soup

May 12, 2020

2 min read

Egusi soup is a Nigerian delicacy usually served with swallow, it is tasty, incredibly delicious and easy to make. There are different versions of cooking Egusi soup. This is a simple and straight forward version and it's fingerlicking good!

Egusi soup is a Nigerian delicacy usually served with swallow, it is tasty, incredibly delicious, and easy to make. There are different ways you can make Egusi soup, this is one of them.

WATCH THE VIDEO RECIPE

INGREDIENTS

3 cups egusi (melon) seeds
3 cups pumpkin leaves (ugwu), chopped
4 tatashe (red bell peppers)
6 pieces atarodo (habanero), or less
2 big onions
10 – 20 pieces of meats of choice
3 smoked/dried fishes, deboned
1 cup palm oil, use less or more
3 tablespoons iru (fermented locust beans)
Stock cubes to taste
Salt to taste

PROCEDURE

Step 1

Get your ingredients ready.

Step 2

Season your meats with salt, seasoning cubes, fresh garlic or garlic powder, bay leaf, and onions. I added fresh pepper but you can leave that out. Cook over medium heat until tender. Take out meats from the pot, strain the broth then set aside.

Step 3

Put a dry pan over medium heat, add some of the egusi seeds in a single layer.

Step 4

Stir every now and again, the seeds will pop, plump up and turn a little bit golden. Take out of the pan and repeat till all the egusi seeds have been fried. Allow cooling for a few minutes then dry blend. Set aside.

Step 5

Roughly blend the tatashe, atarodo, and onion with a little bit of water. Heat up palm oil in a pot over medium heat, add the peppers and iru and fry stirring every now and again.

Step 6

For about 10 minutes.

Step 7

Add a little bit of meat broth to the blended egusi and mix to combine.

Step 8

Transfer egusi to the pepper sauce.

Step 9

Mix to combine and stir constantly so it doesn’t burn.

Step 10

Keep stirring until egusi is well fried. About 10 to 15 minutes.

Step 11

Now add the meat broth and some water (the amount of liquid you add depends on how thick or soupy you like it) taste and add stock cubes and salt to taste. Allow to cook for about 15 to 20 minutes.