Egusi Soup is native to the westerners in Nigeria (The Yorubas) but It’s loved and enjoyed by most Nigerians. It’s extremely enjoyable when paired with various fufu recipes: Semolina, cassava fufu, pounded yam and eba, even with white rice.
Majority of the Nigerians’ occasion menus aren’t complete without this delicious Egusi Soup. I’m sure it’s one of those soups that normally top the menu lists in most parties/ occasions. Let me say, Egusi soup is a kinda special type of soup that some people also enjoy on a daily basis.
In the same vein, Christmas celebration and Egusi Soup are inseparable in most Nigerians home. They both go hand in hand to make the day complete and pleasurable. In fact Egusi soup and Efo-riro are my favourite soups for Christmas celebration.
Egusi Soup is being prepared using different methods. In this this write-up, I’m going to be using the frying method. It’s my best method so far,trust me this particular method is tested and trusted. That’s why I’m sharing it with you guys. You know I love sharing my best recipes with you guys *winks*
Any combination of meat and assorted meats can be used for the Egusi Soup: Beef, cow leg, Saki, Ponmo, goat meat, stock fish and dry fish. Feel free to combine any meat of your choice.
For faster cooking, I would advise to do some cooking preparations before the actual cooking starts because It actually saves a lot of time while cooking.
Wash the meats and season them with seasoning cubes, salt, garlic, ginger chopped onions, curry and cook them until they are tender.
If you are using ponmo, it’s best to season them too and steam on the cooker for some minutes. Soak your dry fish and stock fish for some hours ahead until they are soft. Debone the fish, wash them also and set aside.
Blend tomatoes, red ball pepper, scotch bonnet pepper (atarodo) and onions, set them aside. Wash and Blend the Egusi seed too with water and also set aside or the one that had already been grounded.
Wash and cut the vegetables, you can use fresh ugwu leaves, Spinach and bitter leaves for Egusi soup. I’ll be using both spinach and bitter leaves for this recipe. It depends on the one available to you but any of these leaves are just completely fine. Soak your bitter leaves too and rinse a bit to reduce the bitterness.
Blend one small onions and if you can not blend, chopped it into smaller pieces and add it to Egusi seed to form a paste. Add the beef stock or water to mix, mix them together and set aside.
Nigerian Egusi soup
- Cooking pot
- 1/2 cup vegetable oil
- 3 medium-sized Tomato
- 4 medium size red ball pepper
- 2 big onions
- 2 scotch bonnet pepper (atarodo) or more if the chili is not hot.
- goat meat or any meat of your choice
- ponmo (cow skin)
- stock fish or dry fish
- Salt to taste
- 4 cubes seasoning cubes
- 1/2 cup palm oil
- 2 cups grounded egusi seed
- Beef stock or water
- handful of Bitter leaves
- 2 tsp Uziza seed
- 2 tbsp grounded cray fish
- 250 gram Fresh Spinach or Ugwu leaves
- On a medium heat, pour the vegetable oil in the cooking pot, add the onions and the locust. Saute until they become translucent, then add the blended tomatoes and pepper and fry for about 5 minutes
- Add seasoning, grounded crayfish, blended uziza seeds and salt to taste( Egusi soup absorbs salt easily, so be careful when adding the salt, always taste for salt before adding more)
- Add all the meats and the fish, cover the pot to cook for another 10-15 minutes but do not forget to turn it from time to time to avoid being burnt by then all the ponmos, the assorted meats might have soaked the stew very well. This makes them extremely enjoyable while eating the Egusi soup. Cook until you start seeing the vegetable floating on top, then remove and set aside,
- On another medium heat, place another pot. Pour the palm oil (do not bleach the oil) add the Egusi paste and fry, if it's getting sticky, do not hesitate to add a little bit of water from time to time and turn it from time to time to avoid being burnt. Fry for about 5 minutes or until the palm oil is being float on top, this is done in other to ensure that the Egusi seed is well cooked to avoid running stomach thereafter.
- Now turn the fried Egusi into the meat stew and mix everything together.
- At this juncture add the bitter leaves first, allow to cook for about 3-5 minutes and lastly add the spinach and mix everything together.
- Allow to cook for another 5 minutes before turning off the heat. Egusi soup is ready! Enjoy
You can also watch the video down below and I hope it helps.