Traditional Nigerian Egusi Soup
Nigerian Egusi soup is a beloved dish that varies in texture and taste across different regions of Nigeria. In the southeastern regions, you’ll find it thick and creamy, while the southwestern version features a distinctive lumpy texture. The Ijebu people of the southwest even prepare a unique pasty version without vegetables. This hearty soup is traditionally enjoyed by hand with various swallowed starchy sides.
The key to perfect Egusi soup lies in the preparation of the melon seeds and the patience to allow flavors to develop fully. While the grinding and preparation process may be time-consuming, the resulting rich, aromatic soup makes every effort worthwhile. This recipe features a southwestern Nigerian style with characteristic lumpy egusi balls.
Ingredients
- 2 cups ground egusi (melon seeds)
- 2 tablespoons ground cashew nuts
- 8 pieces beef
- 8-10 pieces pomo (cow skin)
- 1 handful stockfish pieces
- 2 medium smoked fish
- 1 large onion
- 2 cooking spoons blended tomato-pepper-onion mix (pre-boiled)
- 1 cup blanched and squeezed spinach
- 2 tablespoons washed bitter leaf
- 2 tablespoons ground crayfish
- Scotch bonnet pepper to taste
- 3 cooking spoons palm oil
- Seasoning cubes to taste
- Salt to taste
- Prep time: 45 minutes
- Cook time: 1 hour
- Serves: 6-8 people
Steps to Follow
- Step 1: Marinate beef and pomo with seasoning cube, pepper, diced onion, and salt for 30 minutes
- Step 2: Cook meat until tender, add stockfish near the end, then add smoked fish for 5-10 minutes
- Step 3: Blend remaining onion with pepper using minimal water to create a thick paste
- Step 4: Mix blended onion mixture with ground egusi using a fork to form a stiff paste
- Step 5: Heat palm oil and fry tomato mixture for 10 minutes
- Step 6: Add seasoning cube, crayfish, meat stock (1 cup), and 2 cups water. Boil for 10 minutes
- Step 7: Reduce heat and adjust seasoning
- Step 8: Form small balls from egusi paste and drop into simmering soup. Cook on low heat for 15-20 minutes
- Step 9: Gently stir soup to preserve egusi balls, add ground cashew nuts for thickness
- Step 10: Return meats to pot and simmer for 5 minutes
- Step 11: Add bitter leaf and spinach, cook for 3-5 minutes more
- Step 12: Serve hot with eba or preferred swallow
Additional Instructions
- Stir the soup gently to maintain the egusi balls’ shape
- Can substitute ground cashews for additional egusi if available
- Store in refrigerator for up to 3 days
- Reheat gently on stovetop to preserve texture
- Not suitable for those with nut allergies
General Nutritional Values
- Approx. Calories: 450 kcal per serving
- Approx. Protein: 25g
- Approx. Carbohydrates: 15g
- Approx. Fat: 35g
