Easy Steps On How To Prepare Egusi Soup
Egusi soup also is known or called melon soup by some Nigerians is a widely consumed soup in Nigeria. Egusi soup is nutty, spicy and so rich thanks to the variety of meats and fish often used. the soup is prepared by most tribes in Nigeria in different varieties of ways and methods. The hausa’s from the northern part of Nigeria calls it Miyan Gushi , and the igbos from the eastern part of Nigeria calls it Ofe Egusi and Efo Elegusi is what the Yorubas call it.
Egusi soup is mostly prepared with red oil and leaf (vegetables), the most commonly used vegetable is ugu leaf. ugu leaf is the leaf of a pumpkin plant. this soup can be used to eat other foods such as pounded yam, semovita, fufu or apple as the igbos call it.
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Nigerian Egusi Soup Ingredients or Recipes
This recipe will show you how to make popular West African soup called Egusi Soup in Nigerian
Ingredients and Recipe
- 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
- Beef: Best cut and Shaki (cow tripe)
- Fish: Dry Fish and Stock Fish
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Steps On How To Prepare Egusi soup
Before preparing the soup, soak the dry fish for about half an hour. If you are using the very tough stockfish, boil it for 20 minutes and leave in the pot with the hot water to soak for about an hour. If using the softer stockfish, you can just soak them in cool water till you can break them apart with your hands.
When the fish and stockfish are soft, debone and break them into sizeable chunks.
Much closer to your cooking time, grind the egusi with a dry mill. Grind the crayfish and the dry pepper separately and set aside. Wash the vegetable to be used. Cut into tiny pieces.
- Prepare the egusi paste:
- Blend egusi seeds and onion mixture. Set aside.
MAKE THE SOUP:
- In a large pot, heat the palm oil on medium for a minute and then add the Une.
- Slowly add the stock and set on low heat to simmer.
- Scoop teaspoon size balls of the egusi paste mixture into the stock. Be sure to keep ball shape.
- Then allow it to simmer for 20 – 30 minutes so the balls cook through.
- Add the meat and fish and other bits which you’d like to use.
- Add cut-up pumpkin leaves.
- Add the waterleaf.
- Stir and put a lid on the pot and allow cook for 7–10 minutes, till the leaves wilt.
- Add the bitter leaf. Leave the lid off while the cooking finishes for another 5-10 minutes.
- Stir, check seasoning and adjust accordingly.