Eunice loves to cook food from her native Nigerian cuisine and share her recipes with others.
What Is Egusi?
Egusi refers to the seeds of the white-seed melon. The seeds are peeled either by hand or by machine. These seeds are very popular in Nigerian cuisine, and it's easy to buy them in any African market.
Egusi soup is enjoyed by every tribe in Nigeria. Each tribe has its own way of cooking this delicious soup, but the recipe below comes from the eastern part of the country.
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The taste of egusi soup is so light and delicious that even foreigners enjoy it!
- 3 bouillon cubes
- 3 cups egusi (white-seed melon seeds), peeled
- salt, to taste
- 1/2 cup dried crayfish
- 2 tablespoons okpeye (locust beans)
- 6 habanero peppers, or to taste
- 1 small bunch kale or scent leaves
- 1/4 cup red palm oil
- 1/2 kilo beef or goat meat
- 1/4 kilo smoked or dry fish
- 1/4 kilo stockfish
- 1 small onion
- Grind the egusi, crayfish and okpeye together into a smooth powder.
- Wash the meat and put it in a cooking pan. Wash the stock fish, dry/smoked fish and put it into the same pan. Add 2 bouillon cubes, 1 teaspoon of salt and cover. Allow it to steam on low heat for 5 minutes. Add 1 cup of water and boil for another 5 minutes. Turn off the heat.
- Place a pot on medium heat and add palm oil. Chop up the small onion and add it to the pot.
- Stir for 1 minute. Add the ground egusi/crayfish mixture into the hot oil and stir continuously. Do not allow it to burn.
- Add the meat stock to the pot. Stir well. Add blended peppers. Cover the pot and allow it to cook for 10 minutes. Stir occasionally to prevent burning. Add water if it's too thick.
- Add 1 bouillon cube and check for salt. Add palm oil. Allow it to boil for 20 minutes. Add sliced leafy vegetables of choice. Cook for 10 more minutes before turning off the heat.