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Most Hearty Egusi Soup Recipe

Make Egusi soup right from your kitchen in the next few minutes? Wondering how to cook Egusi Soup or simply put, how to prepare Egusi Soup? Get in here for Egusi Soup recipes step by step guide.

Egusi soup recipe

Egusi soup is a kind of soup thickened with the ground seeds and popular in West Africa , with considerable local variation. Besides the seeds, water, and oil, egusi soup typically contains leaf vegetables, other vegetables, seasonings, and meat.

Leaf vegetables typically used for egusi soup include bitterleaf, pumpkin leaf, celosia and spinach. Typical other vegetables include tomatoes and okra. Typical seasonings include chili peppers, onions, and locust beans. Also commonly used are beef, goat, fish, shrimps, or crayfish .

Egusi soup is one of the most popular soups in Nigeria. This would be your favorite soup, like Afang soup too. There are different ways to make Egusi soup ranging from frying the egusi first, to boiling it with the meat stock, to rolling into small balls to soaking the egusi in water first.

The soup still turns out really nice regardless of the method used. However, soaking the egusi in water first is the method that will be used here.

Egusi Ingredients:

  • 3 cups of Egusi (ask the grinders in the market to grind it for you)
  • Meat
  • Dry Fish
  • Stock Fish
  • Pumpkin Leaves (Ugu)
  • Crayfish
  • Pepper
  • 2 Medium sized onions
  • Palm Oil
  • Seasonings and Salt to taste
Egusi Soup recipe

Instructions:

  1. Season the meat, salt and onions. Cook till the meat is almost done. Strain the meat from the stock and set both aside.
  2. Add the egusi to a bowl.
  3. Add some water to make a thick paste. Set aside.
  4. Add some palm oil to a big pot, slice half onions and put into the hot oil.
  5. Add the egusi paste to the hot oil and turn well.
  6. You will know the egusi is dry when palm oil starts seeping out from the egusi. Fry some more till it’s dry.
  7. Add the meat stock to the dry egusi. Blend half onions, pepper and crayfish and add to the egusi. Add the meat and allow everything simmer for like 10minutes or till some of the meat stock has dried and the egusi has thickened. Taste and adjust seasoning if necessary.
  8. Cut up the ugu leaves and add to the pot. Cover the pot again and allow simmer for like 5minutes. Put off the heat and your egusi is ready.
Serve with Eba, Semolina, Wheat, Fufu/Loi Loi, Pounded Yam or any other “swallow” of your choice.

See Other Varieties