To prepare Nigerian Egusi Soup, follow these steps based on a traditional and popular recipe:
Ingredients
- 1 kg assorted meat (beef, goat meat, etc.)
- 4 cups egusi (melon seeds), ground
- 1 lb roasted fish (e.g., mackerel)
- 1 medium-sized stockfish head (okporoko)
- Half a cup ground crayfish
- 2 seasoning cubes
- Salt to taste
- Pepper to taste (scotch bonnet)
- 300 ml palm oil (red oil)
- A handful of sliced ugu (fluted pumpkin) or spinach leaves
- Optional: 20g Dawadawa (local seasoning), sliced onions
Preparation Steps
- Prepare the Egusi Paste
Grind the egusi seeds finely. Mix the ground egusi with about a cup of water to form a thick paste and set aside
- Cook the Meat
Parboil the meat with seasoning cubes, salt, and onions until tender. This enhances the meat's flavor. Once cooked, set aside the meat and keep the stock (broth)
- Prepare the Fish
Wash the stockfish thoroughly to remove sand. Remove bones from the roasted fish and set aside
- Heat the Palm Oil
In a cooking pot, heat the palm oil on medium heat for about 1-2 minutes but avoid bleaching (overheating) the oil
- Cook the Egusi
Add the egusi paste to the heated palm oil and stir continuously for 8-10 minutes until the egusi forms lumps or seed-like crumbs. This frying step is crucial for texture
- Combine Ingredients
Add the cooked meat, stockfish, roasted fish, ground crayfish, pepper, seasoning cubes, and about 2 cups of water to the pot. Stir and cover partially, allowing it to boil for about 10 minutes. Stir occasionally to prevent burning
- Add Vegetables and Final Seasoning
Add the sliced ugu or spinach leaves and optional locust beans or Dawadawa. Adjust salt and pepper to taste. Let the soup simmer for another 5-10 minutes, stirring gently
- Serve
Egusi soup is traditionally served hot with fufu, pounded yam, eba (garri), or any preferred swallow
This method yields a rich, flavorful egusi soup with lumps, typical of Nigerian cuisine and often found in restaurants
. This summary combines key steps from multiple detailed recipes to give a clear, expert guide on making authentic Nigerian egusi soup.
