HOW TO MAKE NIGERIAN EGUSI SOUP RECIPE

If you are Nigerian or you have ever visited Nigeria, and you have never had what we call the “Egusi Soup” with some swallow (semo, amala, pupuru, starch, fufu, also called akpu, pounded yam, garri, etc.) you are missing out on some sumptuous meal! Well, learn how to prepare the best Egusi soup here.

“Egusi,” called melon seeds, is a subspecies of watermelon seeds. The gourd looks very similar to a watermelon, which produces egusi seeds. However, unlike watermelons, egusi gourds produce bitter, inedible fruit grown primarily for their seeds. These seeds are slightly creamier in taste and size compared to pumpkin seeds. Although there are claims that it was originally an Igbo soup, ”Egusi soup is really made by the majority of tribes in Nigeria.

Let’s dive right into it, shall we?

INGREDIENTS

• 3 (tin milk) cups of grounded egusi
• ½ cup of palm oil
• Blended crayfish
• Onions and pepper
• Stock
• Cooked meat, fish, or chicken (you could go with either of these)
• Pumpkin leaves 
• Salt 
• Maggi and other spices of your choosing.

Ps: most people use pumpkin leaves (also known as Ugwu) for their egusi soup but you could also consider using bitter leaf, Lagos spinach (also known as Shoko), etc. 

PREPARING EGUSI SOUP

• The first thing to do is to blend the egusi which can be done at the point of sale or back in your house, using a high-power blender 
• Turn your blended egusi into a bowl. Some people slice some onions in bits too and add it and some water, turning it into a paste or ball-looking bits 
• Place a pot on the fire and pour your palm oil, then set it to low heat
• Add some onions to fry for a bit
• Pour in your pepper, allow it to cook for 1-2 minutes, then add your grounded crayfish, maggi, some salt to taste, and any other spice(s) you might love to add. Leave for another 2 minutes thereabout
• Pour in your stock and set your cooker to low heat to simmer
• Pour your egusi paste into the pot or simply add it in as ball bits in the case where you would like your egusi appears wholly in your food
• Leave to boil for 7-10 minutes
• Add your meat or fish or chicken or turkey, depending on what you have prepared.
• Now, add in your cut-up and properly washed pumpkin leaves, commonly known as Ugwu 
• Stir your soup and cover the pot allow to cook for 6-10 minutes
• Taste and adjust seasoning if necessary; stir and taste again
• Leave for 2 mins and your soup is ready!

This soup can be cooked with other leaves as mentioned above, all you need to do is follow the steps just as explained, and in place of the pumpkin leaves used, you simply add your desired vegetable. Egusi soup can be served with different types of swallow, some of which have been mentioned in the introductory part of this post.

What Can I Take Egusi Soup With?

Pupuru and Egusi Soup

Pupuru is common among southwestern Nigerians most especially the people of Ondo state. Pupuru is an African traditional fermented, smoked-dried cassava food. Pupuru and Egusi is one common meal you will find at parties in Ondo state and some other West African countries. Apart from the fact that Pupuru and Egusi is delicious and relishing🤤, the process used in making pupuru increases its protein and fat content. It also includes other beneficial minerals including zinc, potassium, calcium, carbohydrate, and crude fibre content making it one of the highly nutritious cassava flour. If you have not had Pupuru and Egusi before, you should try it out😉

Semo and Egusi Soup

If you have been to an owambe in Nigeria especially in the south western region you must have had this tasty meal. Well, I don’t know but wedding planners never miss out on having semo on the meal list😅. Semo is made from refined wheat and contains proteins and minerals. It is healthy, nutrient-rich, and helps in digestion. Semo is silky, moldable, simple to prepare, and simple to consume. Semo, however, comes in two varieties: semolina and semovita. The Golden Penny Semovita, is a brand of semolina, a very well-liked wheat-based flour that is eaten all over the world. On the other hand, semolina is primarily composed of water, carbs, and protein gluten. Semo and egusi is a meal you don’t want to miss out on especially the egusi soup with numerous proteins.

Amala and Egusi Soup

If you want to have the best of amala, just visit a local amala restaurant. Seen those local restaurants that always have their pot of amala on fire? Yes!! those amalas, if you have had it I’m sure you can testify to the smoothness and fluffiness. That amala with Egusi soup will take you to another realm😂. Amala is made of yam, cassava flour, or unripe plantain flour and is most common among the Yoruba ethnic group of Southwestern Nigeria, but people from other tribes enjoy this relishing meal. You should give Amala and Egusi soup a try, and thank me later.

Akpu (fufu) and Egusi Soup

Fufu is called different names in different parts of Nigeria, some call it Akpu while some call it Santana. This staple meal is known as fou fou, foo foo, fo fo in Senegal, Ghana, Sierra Leone, Cameroon, and other west African countries. Irrespective of where you are having fufu the process involved in making it does not change and it is made from cassava pulp. a silky swallow that is lump-free, smooth, and can be made either hard or soft to the contact. By the way, yuca is another name for cassava. Santana and Egusi is one of the meals you will find on occasions in the South-South region.

Eba or Garri and Egusi Soup

Garri has always been a lifesaver! Fastest swallow to make, and enjoyable when smooth and soft. Eba which some persons call Garri especially when they visit a sophisticated restaurant is taken with a variety of soups but is mostly preferred with Egusi soup. Eba is a cooked starchy food made from dried grated cassava (manioc) flour commonly known as garri. It is slightly sour, with a sharp taste. However, Eba is rich in starch and carbohydrates.

Pounded Yam and Egusi Soup

Most people believe egusi is best served with pounded yam🤤. Well, until you give it a try you can’t tell 😉. Pounded yam is made from yam. Pounded yam is popularly called Iyán which is attributed to the Yorubas. Pounded yam is a Nigerian swallow food native to the Yoruba, Igbo, Ebira, and Tiv ethnic groups. It is a traditional food. It is prepared by pounding boiled yam with a mortar and pestle. Pounded yam is similar to mashed potatoes but heavier. Although Poundo Yam is a substitute for Pounded Yam, Pounded Yam continues to be the preferred option for most Nigerians. Pounded yam and Egusi is a delicious meal you should try😍

Wrapping up

Egusi soup is evergreen! It will always taste delicious. There is this hype about Egusi soup, and really, egusi is worth the hype because the soup is highly nutritional and super delicious. However, other traditional soups and foods you can try out include Nkwobi, Ogbono soup, Banga soup, Bitterleaf soup, Edikang Ikong Soup, Nsala Soup (Ofe Nsala), Afang Soup, Efo Riro, etc. There are a number of other traditional side foods you can try out like Pounded yam, Semo, Amala, etc.