Egusi soup. Egusi soup is unarguably the most popular Nigerian soup. In my few years as a food blogger and Nigerian food lover, I have learned that different recipes exist across different Nigerian ethnic groups. Egusi soup is an exotic hearty food that will satisfy your taste buds.

Ground Egusi seeds give this soup a unique color and flavor. If you can't find Egusi seeds, you can substitute pumpkin seeds. Any combination of crab, shrimp and smoked fish can be used in place of. You can have Egusi soup using 10 ingredients and 8 steps. Here is how you cook that.

Ingredients of Egusi soup

Prepare 3 cups of egusi.
It's of Salt.
It's 3 cubes of Stock.
You need 4 of Fresh pepper.
It's 1 kg of Assorted meat.
Prepare 2 teaspoon of Achi.
It's 2 of cksp Crayfish.
Prepare 1 of stockfish.
It's 2 of cksp palmoil.
You need of Full vegetable.

Egusi Soup is a finger-licking good Nigerian soup made with a white variety of pumpkin seeds. It is spicy, nutty with exotic African flavors! See the video below on how to make Egusi Soup. Nigerian Egusi Soup is a soup thickened with ground melon seeds and contains leafy and other vegetables.

Egusi soup step by step

Wash the meat very well and boil with stock cubes,salt.cook it for 30minutes..
Blend the egusi and mix with a 1cup of stir to make sure no lump..
Place a dry pot on fire,add palmoil and bleach for 2minutes..
Pour in egusi and stir with a wooden spartula and fry for 4minutes.
Pour in the stock and 2more cups of water..
When it has boiled very welll sprinkle the achi and stir very well..
After 3minutes,add crayfish stock cubes,salt and boil it for 5minutes.
Wash and slice the vegetables.pour in the stir the soup onces then is ready to be enjoyed with eba,fufu or poundo..

Find out how to cook egusi soup with this egusi soup recipe. Egusi Soup is a rich and savory West African soup made with ground melon seeds (egusi seeds) and eaten with fufu dishes. Egusi Soup - Nigerian Melon Seed Stew. Quick, easy and healthier Egusi soup, made with lots of spinach. Egusi, or melon seeds, is a staple ingredient in many West African dishes and makes a great thickening base for soups and stews.