Sundaland Recipes

Egusi Soup is a truly authentic Nigerian delicacy that tantalizes the taste buds and reflects the vibrant culture of the West African nation. Originating from the southern part of Nigeria, this soup has become a beloved dish not only in Nigeria but also across the globe. 
Egusi Soup is made from ground melon seeds, which give it a rich and thick consistency. The seeds are typically toasted and ground into a fine powder, giving the soup its distinct flavor and texture. The soup is then simmered with various ingredients such as vegetables, palm oil, spices, and protein sources like meat, fish, or seafood. 

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By:Sundaland Recipes Team
Author:

Prep Time:20 Minutes
Cook Time:40 Minutes
Suitable:Halal
Category:Meal
Origin:Nigeria, West Africa
Serving:4 Person
Tags:Nuttiness, Creaminess, Bonding

Nutrifacts:325 calories
  18 grams fat

Rating:3.7 

The taste of Egusi Soup is an exquisite blend of nuttiness, creaminess, and savory flavors. The ground melon seeds infuse the soup with a delightful nutty taste that complements the richness of the palm oil and the depth of the spices. The vegetables contribute a fresh and vibrant element, while the proteins add a satisfying and filling component to the dish. 

Ingredients:

• 1 cup ground Egusi (melon seeds)
• 500g assorted meats (such as beef, goat meat, or chicken), cut into bite-sized pieces
• 200g smoked fish or dried fish, flaked
• 1 cup chopped spinach or bitter leaves
• 1 onion, finely chopped
• 3 cloves of garlic, minced
• 2 red bell peppers, finely diced
• 2 tomatoes, blended or finely diced
• 2 tablespoons red palm oil
• 2 teaspoons ground crayfish
• 2 stock cubes
• 1 teaspoon ground chili powder (optional, adjust to taste)
• Salt to taste
• Water for cooking

Instructions:

1. In a large pot, lightly toast the ground Egusi over medium heat for about 2-3 minutes until it releases its aroma. Be sure to stir constantly to avoid burning. Set aside.
2. Heat the palm oil in the same pot over medium heat. Add the chopped onions and minced garlic. Sauté until fragrant and slightly golden.
3. Add the diced bell peppers and tomatoes to the pot. Stir well and cook for about 5 minutes until the tomatoes are soft and well incorporated.
4. Incorporate the assorted meats, smoked fish, and crayfish into the pot. Stir everything together to coat the ingredients with the flavorful base.
5. Pour in enough water to fully cover the content in the pot. Add the stock cubes and chili powder. Cover the pot and let it simmer on low heat for about 20-25 minutes until the meats are tender.
6. Gradually add the toasted Egusi into the pot while stirring continuously to prevent any lumps from forming. Continue cooking for an additional 10 minutes until the soup thickens.
7. Finally, add the chopped spinach or bitter leaves and salt to taste. Stir gently to incorporate the vegetables into the soup. Cook for another 5 minutes until the greens are tender yet still vibrant.
8. Remove from heat and allow the Egusi Soup to sit for a few minutes before serving.