Egusi soup is a popular traditional Nigerian soup made with the flour of melon seeds (egusi), broth, vegetables and a number of other ingredients.Like most other Nigerian soups, Egusi soup is an “eating soup”, i.e . it is eaten with a side dish (mostly carbonhydrate ) such as eba, pounded yam, amala etc.
Egusi is a popular dish in many Nigerian ethnic groups starting with the Yoruba tribe and every other tribe. Over the years, I have seen different methods of making egusi soup as well as different variations of the soup. Some versions are thick, others watery; some with tomato and some without tomato. It is all a matter of personal preference and what you learnt at home.
There is no wrong or right way to cook egusi soup; as long as you and other people who eat the soup can identify it as egusi soup;). Sometimes,when I have a lot of time to spare in the kitchen I make the egusi flour into balls mixed with a bit of water,crayfish and a bit of seasoning. Other times I just pour the egusi as is straight into the pot. So without further ado, here is one way that I make my egusi soup.
Enjoy the recipe 🙂
Recipe level: Easy
Preparation time: 15 minutes
Cook time: 40 minutes
Total time: 55 minutes
Meal type: Main dish
Meal time: Heavy lunch or light dinner
- 1 cup of egusi flour
- 1 cup blended tomato/tomato puree (please do not use canned tomato paste, make your own fresh blend at home)
- 4 tablespoons of ground dry crayfish or 1/2 cup blended crayfish/crayfish puree
- 4 tablespoons of palm oil
- Cooked dryfish and/ or stockfish (cleaned, deboned, and cut into chunks), quantity and variety to personal preference
- Cooked meat of your choice (beef or chicken),quantity and variety to personal preference, reserve the stock to use for the soup
- 2 cups chicken or beef broth
- 2 cups fresh green leaves (efo, ugwu, spinach, kale etc.) (washed and finely sliced)
- 1 tablespoon bitterleaf,chopped
- 2 seasoning cubes, maggi or knorr
- Salt, to taste
- 1/2 teaspoon fresh or dry pepper
- In a medium sized cooking pot on medium heat, pour in the stock, tomato puree, cooked meat and cooked fish and boil for 5 minutes
- Then add the crayfish, seasoning cubes,salt, pepper, and palm oil; boil for 5 minutes.
- Add the egusi flour. Stir properly and let boil for 20 to 30 minutes or until the egusi is properly cooked. (Since egusi swells/rises, make sure you check the dish occasionally and add extra broth or seasoning as needed).
- Reduce the heat, add the fresh green leaves, and let boil for another 2 minutes. (I like to taste the crunchiness of my vegetables, so I do not let it boil for too long) .Turn off the heat.
Serve with swallows like eba, pounded yam, wheat, semolina etc