How to Make Appetizing 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 have Egusi soup using 9 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Egusi soup

1. You need of Mellon.
2. Prepare of Fresh tomatoes and pepper.
3. It's of Palm oil.
4. Prepare of Beef.
5. You need of Dry fish.
6. You need of Crayfish.
7. You need of Locust beans.
8. You need leaf of Pumpkin.
9. You need of Seasoning.

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. Cook beef and set aside.
2. Blend tomatoes,pepper and onions and fry with palm oil. Cover to cook for a while,make a paste with the grinded Mellon and scoop with spoon into the frying tomatoes and pepper..
3. Cover and allow to cook. Put in the washed dried fish,crayfish,locust beans and the beef stock and cover again for sometime. Add all seasoning too..
4. Pour In the beef and lastly the washed and sliced pumpkin leaf,cover to simmer for just five mins and turn off the heat..
5. Enjoy with any swallow of choice.

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.