Egusi Soup Recipe

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Egusi Soup Recipe

By James Hughes

Egusi soup, also known as water melon seed soup, is a healthy and easy to prepare meal that is sure to make your mouth water.Egusi soup still remains a popular food consumed by Africans to complement starchy foods such as Fufu, Eba, Akpu, pounded yam etc.Egusi is an excellent source of nutrients  such as carbohydrate and protein. Made with a variety of vegetables, this meal is enriched with nature’s  goodness and will definitely leave you licking your fingers.Before preparing an egusi soup, the sun dried seeds are either ground plain or roasted/fried before being ground.Note: In preparing this meal, the quantity of the soup will depend on the number of people that are going to eat the food, as well as how rich you want the soup to be.Ingredients:
  • 200g of Egusi seed
  • Beef
  • Stock fish pieces
  • Crayfish
  • Ugwu or bitter leaf
  • Palm oil
  • Onions
  • Fresh tomatoes
  • Chilli powder
  • Fresh pepper (if you feel like it’s needed)
  • One or two seasoning cubes
Procedures before cooking
  • Soak the dry fish and stock fish until they get soft
  • When the stock fish is soft, remove bones and break them into smaller pieces
  • Grind the egusi with a mill; grind the crayfish and dry pepper separately in a bowl
  • Slice the vegetables to be used and rinse thoroughly
  • Cook the beef and stock fish until they are done.
Cooking directions;
  • Pour some palm oil into a dry pot and set on the stove to heat; when the palm oil melts, add your grind egusi and start frying.
  • Add your ground fresh pepper and stir. Then add some salt and some seasoning cubes.
  • Stir the egusi on a low medium heat and keep stirring for about ten minutes
  • Add the meat/fish and keep stirring
  • Leave for some time and then when the stock steams with the water, you can now add your vegetable leaves and stir
  • Cover the pot and cook for about ten minutes, and then you stir at intervals to avoid getting burnt
  • Once it’s done, you can now add your cooked stock fish, meat, cow skin etc.
  • Cover and then leave to simmer!
Your soup is ready to be served with pounded yam.

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