Egusi belongs to the family of water melons. They grow in gourds which are
mainly cultivated for their seeds as the flesh is neither sweet nor
edible. Egusi seeds are small and flat. One end of the seed is rounded
while the other is tapered. After harvest, the gourds are left to ferment;
the fermented flesh is then washed off the seeds. The seeds are then dried
and the light brown husks removed by hand or mechanically. When ready to
be used in food recipes, the white/cream seeds are ground into powder and
used as soup thickener. Egusi seeds are in a class of their own and should
never be mistaken for pumpkin seeds. Egusi, when ground into powder, is
the main ingredient in the delectable soup prepared in most Nigerian homes
called Egusi Soup.
Nigerian Egusi Soup Recipe
This recipe will show you how to make Nigerian Egusi Soup, a popular West African soup made with melon seeds popularly called Egusi in Nigeria.
INGREDIENTS:
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 of stock
Cooked Meat & fish (quantity and variety to personal preference)
2 cups cut pumpkin leaves (ugwu)
1 cup waterleaf (cut)
METHOD OF PREPARING EGUSI SOUP
In a 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.
Leave 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 and water leaves
Stir and put a lid on the pot and allow cook for 7–10 minutes, till the leaves wilt.
Stir, check seasoning and adjust accordingly.
Now you can sit back and enjoy your delicious Nigerian Egusi Soup with a 'ball' or two of pounded yam 😋!
Nigerian Egusi Soup Recipe
