Nigerian Egusi Soup. Nigerian Egusi Soup is a soup thickened with ground melon seeds and contains leafy and other vegetables. It is one of the most popular soups prepared by most tribes in Nigeria with considerable variation and often eaten with dishes like Pounded Yams. Prepare it with goat, beef, fish, or shellfish!
Ground Egusi seeds give this soup a unique color and flavor. If you can't find Egusi seeds, you can substitute pumpkin seeds. The Nigerian Egusi soup, prepared with melon seeds, is prepared by most tribes in Nigeria in many different ways. You can have Nigerian Egusi Soup using 6 ingredients and 5 steps. Here is how you achieve that.
Ingredients of Nigerian Egusi Soup
- You need of Palm oil.
- You need of Grounded Egusi.
- You need of Onions, scotch bonnets.
- It’s of Stock of smoked fish, pomo, beef, shaki, offals etc.
- You need of Crayfish.
- You need leaves of Ugu or spinach.
It is known as Miyan Gushi in Hausa, Ofe Egusi in Igbo and Efo Elegusi in Yoruba. Nigerian Egusi Soup (Caking Method) [Video] Egusi and Ogbono Soup Combo 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 instructions
- Heat palm oil in a pot and add the egusi.
- Stir fry quickly and add the stock with the cooked meat.
- Add salt, Maggi, crayfish, and ground peppers and onions.
- Cook completely until oil appears on top and the soup has thickened.
- Add the spinach or ugu leaves. Simmer and serve with swallow of choice.
I had to post the recipe for this Egusi Soup sooner than I planned because after sharing a pic of it on Instagram I had urgent requests for the recipe. This boiling method of making egusi soup is majorly used by the Yoruba people of Nigeria (It's refered to as Efo Egusi). Here's how it's done: Egusi Soup Recipe (Boiling method) 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. The Yorubas make efo elegusi while the Igbos make ofe egusi, all with similar ingredients but with slightly different approaches.