Egusi Soup (Traditional)

🧂 Ingredients

• 300g Egusi (melon seeds, ground)(Ensure it's finely ground for a smooth texture. Can be purchased pre-ground or ground at home.)
• 800g Assorted meat (e.g., goat meat, beef, shaki/tripe)(Cut into bite-sized pieces. If using shaki (tripe), ensure it's well-cleaned.)
• 1 medium Stockfish head(Soaked overnight or boiled until tender and pliable. Remove bones and cut into manageable pieces.)
• 200g Dried fish (e.g., catfish, tilapia)(Cleaned, de-boned, and broken into pieces. Soak in hot water for 10-15 minutes to soften and remove excess salt/dirt.)
• 200ml Palm oil(Good quality palm oil is essential for the authentic flavor and color.)
• 400g Spinach or Bitter leaf (Ewedu/Onugbu)(Fresh or frozen. If using bitter leaf, it must be thoroughly washed to reduce bitterness. Spinach can be roughly chopped. Ugu (fluted pumpkin leaves) or Uziza leaves are also common substitutes.)
• 2 large Onion(1 roughly chopped for boiling meat, 1 finely chopped or blended for the soup base.)
• 3-4 Scotch bonnet peppers(Adjust to your spice preference. Blended or finely chopped.)
• 3 tbsp Crayfish (ground)(Adds a deep umami flavor. Use dried, ground crayfish.)
• 2 Seasoning cubes(Maggi or Knorr are common.)
• to taste Salt
• 2 tbsp Locust beans (Iru/Dawadawa)(Optional, but adds a pungent, savory depth. Rinse before adding.)

👨‍🍳 Instructions

1. 1

   Prepare the Proteins: If using stockfish, soak it in hot water overnight until softened. Drain and clean. Wash the assorted meats thoroughly. Place meats, stockfish, 1 chopped onion, 1 seasoning cube, and a pinch of salt in a pot. Add enough water to cover and cook until tender. This can take 40-60 minutes on the stovetop or 20-30 minutes in a pressure cooker. Reserve the flavorful meat stock.

   ⏱️ 1 hour
2. 2

   Prepare the Greens: If using bitter leaf, wash it meticulously in several changes of water until the bitterness is significantly reduced (this can take 20-30 minutes of rinsing and squeezing). Squeeze out excess water and set aside. If using spinach or ugu, wash and roughly chop them. Set aside.

   ⏱️ 30 minutes
3. 3

   Prepare the Soup Base: In a blender or food processor, combine the scotch bonnet peppers and the remaining 1 onion. Blend until smooth. In a large, heavy-bottomed pot, heat the palm oil over medium heat. Allow the oil to heat for about 5-7 minutes until it slightly thickens and loses some of its bright red color (this is often referred to as 'bleaching' the oil, though it's a gentle heating). Be careful not to let it smoke.

   ⏱️ 10 minutes
4. 4

   Fry the Egusi: In a separate bowl, mix the ground egusi with a small amount of water (about 1/4 cup) to form a thick paste. Carefully drop small spoonfuls of this egusi paste into the hot palm oil. Fry for about 10-15 minutes, stirring occasionally, until the egusi clumps form a crust and turn slightly golden brown. This frying step is crucial for the 'fried' egusi method and develops its nutty flavor.

   ⏱️ 15 minutes
5. 5

   Combine and Simmer: Add the blended pepper and onion mixture to the pot with the fried egusi. Stir well and continue to fry for another 5-7 minutes, allowing the pepper mixture to cook down and meld with the egusi. Add the cooked assorted meats, stockfish, cleaned dried fish, ground crayfish, the second seasoning cube, and locust beans (if using). Stir everything together.

   ⏱️ 10 minutes
6. 6

   Add Stock and Adjust Consistency: Pour in the reserved meat stock. Add more water if needed to reach your desired soup consistency – it should be thick but pourable, not watery. Stir well to combine all ingredients. Bring the soup to a gentle simmer, cover the pot, and let it cook for about 15-20 minutes, allowing the flavors to deepen and the egusi to fully cook.

   ⏱️ 20 minutes
7. 7

   Add the Greens: Stir in the prepared spinach or bitter leaf. Cook for just a few minutes until the greens are wilted but still retain their vibrant color. Spinach will cook faster (2-3 minutes) than bitter leaf (5-7 minutes). Avoid overcooking the greens to preserve their nutrients and texture.

   ⏱️ 5 minutes
8. 8

   Final Seasoning and Serving: Taste the soup and adjust seasoning with salt as needed. The soup should be rich, savory, and slightly spicy. Serve hot with traditional accompaniments like pounded yam, fufu, eba (garri), or amala. Egusi soup is best enjoyed fresh.

💡 Pro Tips

• ✓For a smoother soup, ensure your egusi is ground very finely.
• ✓The 'fried' egusi method (steps 4 & 5) yields a distinct texture and flavor compared to the 'boiled' method.
• ✓Thoroughly washing bitter leaf is essential to remove its natural bitterness. If you are sensitive to bitterness, consider using spinach or ugu.
• ✓Don't be afraid to adjust the amount of scotch bonnet peppers to suit your heat preference.
• ✓The quality of your palm oil significantly impacts the final taste and color of the soup.

🔄 Variations

• Egusi soup can also be made using the 'boiled' method, where egusi is mixed directly into the broth without frying.
• Experiment with different greens like uziza leaves, fluted pumpkin leaves (ugu), or even kale.
• Add other proteins like chicken, turkey, or smoked fish for added flavor and texture.

🥗 Nutrition

Per serving