Easiest Way to Prepare Perfect Egusi soup

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 cook Egusi soup using 10 ingredients and 4 steps. Here is how you cook it.

Ingredients of Egusi soup

1. You need leaves of Ugu.
2. It's of Pepper.
3. You need of Okpehe.
4. It's of Onion.
5. It's of Palm oil.
6. It's of Maggi /salt.
7. It's of Egusi mixed with crayfish.
8. You need of Kpomo.
9. You need of Meat.
10. You need of Stockfish.

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

1. Wash ugu leaves,cut and keep aside.
2. Grate your pepper,onions, and little tomato if you wish to.
3. Boil your meat,kpomo,stockfih,add salt,maggi to taste.
4. In a clean pot add palm oil allow to fry then add some onion,add pourboil meat,fry then pepper,tomato and fry for some time, add your okpehe or locust beans continue stirring. After you finish frying add little water.add gbomo allow to boil for some time add your seasoning,then you add your ugu leave.allow to cook for some time then add your egusi mixed with crayfish..

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.