Recipe: Yummy 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 11 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Egusi soup

1. You need 2 cups of ground egusi.
2. It's 3 of large shombo balls.
3. You need 4 of tatashe balls.
4. Prepare 2 of balls of hot pepper.
5. It's 1 cup of Palm oil.
6. Prepare of Beef.
7. You need 1 of stockfish head.
8. You need 2 of round dry fish.
9. It's of Seasoning cubes and salt.
10. You need 2 TSP of ground crayfish.
11. You need of Ugu, chopped.

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 instructions

1. Season and boil meat, stockfish and dry fish till it's cooked. Set aside.
2. Grind your shombo, tatashe and pepper.
3. Fry grinded pepper mix with Palm oil till it's dry.
4. Add grinded egusi and fry till the mix looks dry and in pebble form.
5. Pour in your meat and stock, bring to boil. Adjust taste.
6. Add your crayfish and more water if need be..
7. Add your chopped ugu, stir..
8. Bring it down and serve.

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.