EGUSI SOUP
EGUSI IS A SOUP THICKENED WITH GROUND MELON SEEDS
AND CONTAINS LEAFY AND OTHER VEGETABLES. IT IS ONE
OF THE MOST POPULAR SOUPS PREPARED BY MOST TRIBES
IN NIGERIA WITH CONSIDERABLE VARIATION AND OFTEN
EATEN WITH DISHES LIKE POUNDED YAMS. PREPARE IT WITH
GOAT, BEEF, FISH, OR SHELLFISH!
Ingredients:
1 cup of blended onions (about 3- 5)
and fresh chilies, to taste
4 cups of egusi (melon seeds), ground or milled
1 cup palm oil
2 teaspoons fresh Une (Iru, locust beans)
Salt, to taste
Ground crayfish, to taste
7 – 8 cups of stock
Cooked Meat & fish, quantity and variety
to personal preference
MAKE THE SOUP
- 1. In a large pot, heat the palm oil on medium for a minute and then add the Une.
- 2. Slowly add the stock and set on low heat to simmer.
- 3. Scoop teaspoon size balls of the egusi paste mixture into the stock. Be sure to keep ball shape.
- 4. Leave to simmer for 20 – 30 minutes so the balls cook through.
- 5. Add the meat and fish and other bits which you’d like to use.
- 6. Add cut-up pumpkin leaves.
- 7. Add the waterleaf.
- 8. Stir and put a lid on the pot and allow cook for 7–10 minutes, till the leaves wilt.
- 9. Add the bitter leaf. Leave the lid off while the cooking finishes for another 5 – 10 minutes.
- 10. Stir, check seasoning and adjust accordingly.
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