Egusi soup is one the most widely consumed soups in Nigeria, it is prepared by most tribes.
Egusi is ground up shelled seed, from squash, melon or gourds. Egusi seeds are rich in protein and fat. Its dry milled and combined with a little water to form a paste mixed with a number of ingredients including spinach, bitter leaf, meat, fish and seasonings. Egusi soup is traditionally served with a starch. Possible starch options include Iyan (Pounded yam), Garri (fermented cassava), Amala (fermented yam) or semolina.
- 1/4 cup groundnut oil*
- 1 cooking spoon palm oil
- 1 cup ground egusi
- 1 cup chopped spinach
- 1/2 cup pepper sauce
- 2 bouillon cubes (Maggi)
- 1 tablespoon crayfish powder
- 1 teaspoon salt (to taste)
- 1 tablespoon locust beans
- 1/4 cup ede (Dried shrimps) (Optional)
- Precooked meat and fish – choice quantity
- Combine the egusi with 2 table spoons of water, mix until you have a thick paste.
- Set a medium sized pot on medium heat, add in the palm oil. With a teaspoon, ball up the egusi mixture and drop into the oil. fry for 3 minutes.
- Add 11/2 cups of water into the fried egusi, cover and bring to a boil.
- Break up the egusi lumps into smaller bite size pieces (optional)
- Add other ingredients apart from chopped vegetable. Cover and simmer on medium heat for 10-12mins.
- Stir the egusi carefully, taste and adjust for salt. Add in the vegetable. simmer for another 3 minutes.
- Serve your egusi with Amala, Eba, White rice or pounded Yam. Enjoy!!!
I am sure there are many variations to this recipe, let us know which one you prefer.