How To Cook Egusi Soup: Recipe

There is a family soup in Nigeria called Egusi Soup, and exciting Egusi soup recipe is found everywhere.

If you get an opportunity to taste this soup, there is a high possibility that you will like it forever.

Depending on your Egusi soup recipe, the soup is arguably a multipurpose soup. This is because Egusi soup can be taken with other dishes like rice, yam and plantain.

It will equally go with bread, potato asides swallow (for example, pounded yam, cassava flour, semolina etc).

Do you also know that Egusi pepper soup can be prepared from a specific type of Egusi soup recipe?

Yes, it is possible. Egusi soup can be taken plain or with vegetables or turned into full-blown pepper soup.

It’s a soup you always want to have around you all the time. I don’t think one can get tired of it.

One other factor which is common to Nigerian dishes and soup is that they are beneficial to human health.

You will visit the hospital less often clinic once you include these types of soups and meals in your diets.

This seed contains protein, potassium, vitamin A, B1, E, C, also fats, Sulphur, Copper, Carbohydrates etc.

Now, let’s get onto a special Egusi soup recipe that you can’t help but try.

A little warning: You might stop taking other soup once you try this. Be sure to have friends or families come over to enjoy this with you.

How To Prepare A Classic Egusi Soup Recipe

Ingredients

Blended Egusi – 3 cups

Goat meat (beef, chicken, fresh fish etc.)

Stockfish

Dry fish

Crayfish – 4 tsp

Red bell pepper (local name – tatashe) – 1

Scotch bonnet (local name – Rodo) – 2

Yellow pepper – 1

Onions – 2 medium

Stock cube – 2

Salt to taste

Locust beans

Palm oil – 2 or 3 cooking spoon

Meat stock

Water

Pumpkin leave (ugwu) or any vegetable of your choice.

Preparation

Wash the goat meat. Season and boil very well. Set aside once done

Wash the stockfish. Boil till its soft. Remove the bones and set aside.

Put your dry fish in hot water. Debone and clean very well. Set aside.

Wash the vegetables. Chop and set aside.

Wash all the peppers and onions, chop half of the onion and set aside.

Blend the remaining onions with the peppers roughly and set aside.

Place pot on the fire, add onions, add locust. Allow it fry for 1 minute.

Pour the roughly blended pepper, add a little stock water.

Stir together for 1 minute. Add stock cube, a pinch of salt. Stir to combine together for 1 minute.

Add the Egusi to the stew. Begin to stir together immediately. Keep stirring to prevent burning.

Fry till palm oil starts floating on the paste (8 minutes)

Add more stock water, a little water, goat meat, and stockfish.

Stir to combine together. (If you’re using bitter leaves, you need to add it now. Because bitter leaves is quite tough).

Final Steps of How To Prepare A Classic Egusi Soup Recipe

Allow it cook for 20 minutes.

Add your dry fish and stir together. Check if you’re ok with taste.

You can add a sprinkle of salt if the taste is not ok.

Check if you’re ok with the thickness. If it’s too thick, add a little hot water to the soup. Stir together.

Add the pumpkin (Ugwu now). Stir together to combine

Allow it simmer for 2 minutes on a low heat.

After 2 minutes, your soup is ready.