26/09/2024
Rich Nigerian Egusi Soup Recipe - Written For Beginners.
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Ingredients:
2 cups egusi (melon seeds), ground
500g-800g assorted meat (beef, goat meat, tripe, or cow skin)
2-4 medium-sized dry fish or smoked fish
1.5 cup stockfish (optional)
0.5-1 cup palm oil
3-4 tablespoons ground crayfish
1 large onion, chopped
3-6 scotch bonnets or habanero peppers, (or as preferred) blended
1 red bell pepper, blended
2-4 bouillon cubes (Maggi/Knorr/Onga)
Salt to taste
A handful of ugu (pumpkin leaves), chopped (or spinach/kale if not available)
A handful of bitter leaves (optional, rinsed to remove bitterness)
3-6 cups of meat stock or water (depending on the quantity you want)
2 tablespoons locust beans (iru/okpei) – optional but enhances flavor
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Instructions:
Step 1: Prepare the Meat and Fish
1. Season and Cook the Meat:
In a large pot, add the assorted meat (beef, goat meat, tripe, cow skin), a chopped onion, 2 bouillon cubes, and salt.
Add enough water to cover the meat and cook until tender. This may take about 45 minutes to 1 hour, depending on the type of meat.
If using stockfish, soak it in hot water for about 10 minutes, rinse, and add it to the pot towards the end of the meat cooking process. Set the meat aside along with the stock.
2. Prepare the Fish:
Rinse the dry or smoked fish thoroughly, debone, and set aside.
Step 2: Prepare the Egusi Paste
3. Make the Egusi Paste:
In a bowl, mix the ground egusi with some water to form a thick paste. Set aside.
Step 3: Fry the Palm Oil and Make the Base
4. Fry the Palm Oil:
Heat 1 cup of palm oil in a large pot on medium heat until it begins to melt, but avoid letting it smoke.
5. Add Onion and Pepper Mix:
Add the chopped onions and sauté until translucent, about 2-3 minutes.
Add the blended peppers (scotch bonnets, red bell pepper) and fry for about 10 minutes until the oil begins to separate from the mixture.
Step 4: Add the Egusi and Meat
6. Add the Egusi Paste:
Spoon the egusi paste into the pepper mixture in small lumps.
Stir and let the egusi cook for about 10-15 minutes, stirring occasionally to avoid burning. The egusi will start to dry and form lumps.
7. Add Meat and Fish:
Add the cooked meat, stockfish, and deboned dry fish to the egusi mixture. Stir well.
Pour in the meat stock or water, enough to get a medium-thick consistency. Allow the soup to simmer for about 10-15 minutes, stirring occasionally.
Step 5: Add Vegetables and Final Adjustments
8. Add the Vegetables:
Add the chopped ugu or spinach and bitter leaves (if using). Stir to combine.
Allow the soup to cook for an additional 2-5 minutes, until the vegetables are well incorporated and tender.
9. Adjust Seasoning:
Add the ground crayfish, locust beans (optional), and more salt or bouillon cubes if necessary. Stir and allow the soup to simmer for another 1-2 minutes.
Step 6: Serve and Enjoy
10. Serve Hot:
Your delicious Nigerian Egusi Soup is ready! Serve hot with pounded yam, fufu, semo, or garri.
Tips:
You can also add snails or shrimps for extra flavor.
Adjust the thickness of the soup to your preference by adding more water or meat stock.
Ensure the egusi is well cooked to avoid a raw taste.
Enjoy your flavorful, rich, and satisfying Egusi Soup!
