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.[1][2][3]
- Prep
- 22 min
- Cook
- 51 min
- Total
- 1 hr 13 min
- Servings
- As written in source
- Difficulty
- Advanced
Timings are approximate — worked out from the method, not measured in a test kitchen.
Ingredients
Quantities are retained as written by the source and do not scale automatically. Tap an ingredient to check it off as you go.
Cooking instructions
Equipment
Large cooking pot
Equipment
Knife
Equipment
Chopping board
Equipment
Mixing bowls
Equipment
Measuring cups and spoons
Equipment
Wooden spoon or ladle
Equipment
Colander or sieve
Equipment
Mortar and pestle or blender
Equipment
Stove or other heat source
Procedures
1. Cook seasoned assorted meats and stockfish. Reserve the stock.
Procedures
2. Heat palm oil. Fry sliced onion for 1 mins . Add blended pepper and fry for 10 mins.
Procedures
3. Mix egusi with a little water to form a thick paste. Drop in spoonfuls — do not stir yet. Cover and cook 10 mins.
Procedures
4. Gently stir egusi into the sauce, breaking up any lumps. Cook another 10 mins.
Procedures
5. Add meats, stockfish, crayfish, and meat stock. Simmer 15 mins.
Procedures
6. Add cleaned bitter leaf or spinach. Stir in and cook 5 more minutes.
Procedures
7. Taste and adjust seasoning if needed.
Procedures
8. Allow to Cook until flavors combine well
Photo: Bukky658 · CC BY-SA 4.0 · https://creativecommons.org/licenses/by-sa/4.0 · Photo source and licence
Wikibooks contributors · CC BY-SA 4.0 · https://creativecommons.org/licenses/by-sa/4.0/ · Adapted; quantities retained as written. · Original source
Read it through first
Skim all 17 steps before you start — it is the difference between cooking and firefighting.
Scale it
Use the quantities listed in the original recipe. Adjust them manually if making a different batch size.
Storage
Cool completely, then keep in an airtight container in the fridge for up to three days.
Reheating
Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.
Approximate values per serving. Worked out from the ingredient list — treat them as a guide, not a measurement.
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