Recipe: Delicious 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 7 steps. Here is how you achieve that.

Ingredients of Egusi soup

1. You need 5 of habanero pepper.
2. You need 3 of red bell pepper.
3. Prepare of Palm oil.
4. You need of Grounded egusi.
5. You need of Seasoning.
6. Prepare leaves of Ugu.
7. Prepare of Chicken/beef stock.
8. Prepare of Cray fish.
9. It's of Onion.

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. Blend your habanero and ball pepper then pour it to a pot and let the water evaporate.
2. Add palm oil and fry for two minutes then add the onion and continue frying for about three minutes.
3. Make a paste with your grounded Egusi and add it to your fried pepper and onion using a spoon.
4. Fry it for about three minutes.
5. Add cray fish, meat or chicken, the stock and season it to taste.
6. Add the ugu leaves, cover the pot and let it cook for a minute.
7. Stir and serve with swallow of your 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.