Classic Egusi Soup
Classic Egusi Soup
Egusi Soup is a flavorful and hearty Nigerian dish made with ground melon seeds (egusi), a blend of peppers, and a variety of proteins. It's rich, nutritious, and perfect when served with fufu, pounded yam, or rice.
Equipment
- Blender for blending peppers and egusi
- Large pot for cooking the soup
- Wooden spoon or spatula for stirring
- Knife for chopping vegetables and proteins
- Measuring cups and spoons for accurate ingredient measurements
- Pan for preheating palm oil
Ingredients
- 2 cups Egusi (melon seeds) blended into a smooth paste
- 2 medium Onions chopped
- 1 Habanero pepper chopped
- 1 Fresno pepper chopped
- 1 Red bell pepper: chopped
- 1/2 cup Palm oil
- 2 tbsp Crayfish ground
- 2 cups Beef stock ground
- 1/2 cup Dry fish (or any preferred stock)
- 1 cup Beef cut into pieces
- 1 cup Tripe (shaki) cut into pieces
- Spinach chopped (or any preferred leafy vegetable)
- Salt to taste
- Seasoning cubes (optional) to taste
Instructions
Blend Peppers:
- Combine habanero pepper, Fresno pepper, red bell pepper, and onions in a blender with a small amount of water.Blend until smooth and set aside.
Prepare Egusi Paste:
- Blend egusi seeds with onions, crayfish, and a little water until a smooth paste is formed. Be cautious not to add too much water.
Preheat Palm Oil:
- Heat palm oil in a pan until it becomes slightly hot. Add chopped onions and half of the locust beans.Fry until the onions become translucent.
Cook Pepper Mixture:
- Add the blended pepper mixture to the pan. Cook for about 15 minutes, stirring occasionally to prevent burning.
Add Stock and Seasoning:
- Pour in beef stock and the remaining locust beans. Season with salt and optional seasoning cubes. Cover and cook for 3 minutes.
Incorporate Egusi Paste:
- Gently add the egusi paste into the pot without stirring. Let it cook for 10 to 15 minutes.
Add Proteins:
- Add dry fish, beef, and tripe. Cover and cook until proteins are tender and well combined with the soup.
Add Vegetables:
- Stir in chopped spinach or your choice of leafy greens. Simmer for 3 to 5 minutes.
Final Adjustments:
- Check the consistency and seasoning. Adjust if necessary.
Serve:
- Serve hot with fufu, pounded yam, or rice.
Video
Notes
Recipe Tips:
- Consistency: Adjust the thickness of the soup by adding more stock or water if needed.
- Flavor Balance: Taste the soup before serving to adjust salt and seasoning to your preference.
- Protein Options: Feel free to use your favorite proteins or a mix of meats and fish.
- Vegetable Choice: Spinach is used here, but you can substitute with bitter leaf, ugu, or any other preferred leafy green.
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