It's Egusi soup baby!LEARN how to Make Nigerian Egusi Soup Recipe | Egusi Soup Recipes

 

Egusi is made from melon seeds that grow primarily in the warm regions of Africa. It is composed of about 50% healthy fats and 30% protein, which makes it perfect for a low carb diet.

Egusi seeds are also packed full of healthy nutrients like Vitamins A, B1, B2, and C.

Egusi is a West African name for the seeds of plants like squash, melons, and gourds that, when dried and ground become a staple ingredient in many West African dishes .  Particularly, in Nigerian culture, egusi is a popular with pounded yam. These seeds are rich in fat and protein, and add these essential nutrients into West African Cuisine.

Nigerian Egusi Soup 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!

 

 

Nigerian Egusi Soup Recipes

 

This recipe will show you how to make Nigerian Egusi Soup, a popular West African soup made with melon seeds.

• 1 cup blended onions (about 3- 5 and fresh chilies, to taste)
• 4 cups egusi (melon seeds, ground or milled)
• 1⁄2 – 1 cup palm oil
• 2 teaspoons fresh Une (Iru, locust beans)
• Salt (to taste)
• Ground crayfish (to taste)
• 7– 8 cups stock
• Cooked Meat & fish (quantity and variety to personal preference)
• 2 cups cut pumpkin leaves
• 1 cup waterleaf (cut)
• 3 tablespoons bitter leaf (washed)

EGUSI PASTE:

1. Prepare the egusi paste:
2. Blend egusi seeds and onion mixture. Set aside.

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.

Now you can sit back and enjoy your delicious Nigerian Egusi Soup!

Nigerian egusi soup could be served with rice, but most especially eba and fufu.

I also enjoy eating this soup and pounded yam together.

Note: This soup can also be made with fluted pumpkin, the same process should be followed the only different is that bitter leaves should be replaced with fluted pumpkin leaves