Egusi soup is one of Nigeria’s most beloved traditional dishes, packed with flavour and nutrients. The combination of ground melon seeds, leafy vegetables, and an assortment of meats creates a hearty, savoury meal that pairs perfectly with pounded yam, eba, or semovita. Let’s dive into this delicious and rich recipe.
What is the point in making great food if you can’t serve it in style?
The joy of cooking is not just in the flavours but also in presenting your meal beautifully. With the right preparation and love, Egusi soup can be both a flavourful and visually appealing dish. Here’s how to make it:
Ingredients:
- 2 cups of Egusi (melon seeds)
- 1 gram Assorted meats (beef, goat meat, tripe, or chicken)
- 1/2 gram dried fish or stock fish
- 2 cups of spinach or pumpkin leaves (Ugu)
- 1 large onion (chopped)
- 3 tablespoons of palm oil
- 2 tablespoons of ground crayfish
- 1 tablespoon of daylong’s cameroun pepper (or fresh scotch bonnet)
- 2 seasoning cubes (optional)
- Salt to taste
- Water
Step 1: Prepare the Meat and Fish
- Start by washing and cutting the assorted meats into bite-sized pieces.
- Place the meats in a pot and add seasoning cubes, chopped onions, a pinch of salt, and enough water to cover the meat. Cook for about 45 minutes or until the meats are tender.
- Add the dried fish or stock fish to the pot, and let it simmer for another 10-15 minutes.
Step 2: Prepare the Egusi
- Grind the egusi (melon seeds) in a blender or using a mortar and pestle until smooth. Add a little water to make a thick paste.
- In a separate pot, heat the palm oil on medium heat. Add the ground egusi and stir continuously to avoid burning. Let it fry for about 5-10 minutes. This process enhances the flavor of the melon seeds.
Step 3: Add the Ground Crayfish and Pepper
- Add the ground crayfish and ground pepper to the egusi paste. Stir well to combine all the ingredients.
- Pour in some of the meat stock (broth) from the cooked meats to form a thick, soup-like consistency. Add water gradually until you reach the desired consistency for your soup. Allow the soup to simmer for another 10-15 minutes.
Step 4: Add the Vegetables
- While the soup is simmering, wash and chop your spinach or Ugu leaves into small pieces.
- Once the soup has thickened, add the vegetables and stir them in. Let the soup cook for an additional 5 minutes until the vegetables are tender but not overcooked.
Step 5: Adjust the Seasoning
- Taste the soup and adjust the seasoning if needed. Add salt to taste, and if you want more spice, feel free to add more ground pepper.
Step 6: Serve
Tips for serving.
Now that your meal is ready, you’ll want to serve it in style. A great meal deserves a great presentation! Whether you’re using a traditional wooden spoon or a sleek serving spoon set, make sure your guests enjoy their meal in the best way possible.
Serving Tip:
Serve your Egusi soup in a large bowl with a side of hot pounded yam or semo. Use beautiful plates to make your meal feel even more special and authentic.
Cooking Tip for Success:
If you want a thicker soup, reduce the amount of water added during cooking. For a lighter soup, simply add more water.
The secret to the best Egusi soup is the perfect balance of flavors. Don’t rush the cooking process—allow the egusi paste to fry and meld with the oil and broth. The slow cooking will help develop deep, rich flavors that make the soup irresistible.
Enjoy!
Egusi soup is the epitome of traditional Nigerian comfort food. With the right balance of spices, meats, and vegetables, every bite delivers warmth, richness, and satisfaction. Happy cooking.
