Why Make This Recipe
Egusi Soup is a beloved dish from Nigeria, known for its rich and hearty flavor. It is packed with nutrients, thanks to the egusi seeds and leafy greens. This soup is not only tasty but also quite versatile. You can pair it with different sides like fufu, pounded yam, or rice. Making Egusi Soup at home allows you to enjoy authentic flavors while also customizing it to your liking.
How to Make Egusi Soup
Ingredients
- 2 cups ground egusi seeds
- 1/2 cup palm oil
- 1 1/2 lbs chicken (or assorted meat: goat, beef, smoked fish)
- 2 red bell peppers
- 1–2 scotch bonnet peppers (or habanero)
- 2 medium tomatoes
- 1 large onion
- 2 tbsp ground crayfish
- 2 bouillon cubes (Maggi)
- 1 tsp salt (adjust to taste)
- 6–8 cups water or stock
- 2 cups leafy greens (spinach, pumpkin leaves, or bitterleaf)
Directions
- Blend the bell peppers, scotch bonnet, tomatoes, and onions until smooth.
- In a large pot, season the chicken (or assorted meats) with onions, bouillon, salt, and water. Cook until tender, then set aside the stock.
- Heat the palm oil in a clean pot, add the blended pepper mix, and fry for 10–15 minutes until the oil separates.
- Stir in the crayfish, bouillon, salt, and reserved stock. Simmer gently.
- Mix the ground egusi with water into a paste. Drop spoonfuls into the simmering soup. Cover and cook for 10 minutes without stirring.
- Gently stir, return the cooked meat, and simmer together.
- Stir in the spinach or other greens, cook for 5–7 minutes, and adjust seasoning.
How to Serve Egusi Soup
Egusi Soup is best served warm. You can enjoy it with fufu, pounded yam, or rice. Place the soup in a bowl and the side dish on a plate. Use your hand to take a piece of fufu or pounded yam, mold it into a small ball, and use it to scoop the soup. This traditional way of eating enhances the experience.
How to Store Egusi Soup
To store leftover Egusi Soup, let it cool completely. Transfer it to an airtight container and keep it in the refrigerator for up to 3 days. If you want to store it longer, you can freeze it. It will last for about 2 to 3 months in the freezer. When ready to eat, simply thaw and reheat on the stove.
Tips to Make Egusi Soup
- Use fresh ingredients for the best flavor.
- Adjust the amount of scotch bonnet pepper according to your heat preference.
- If you want a thicker soup, add more ground egusi.
- Feel free to add other proteins like shrimp or fish for variety.
Variation
You can customize Egusi Soup by adding different meats or making it vegetarian by using tofu and only leafy greens. The base of the soup remains the same, but these changes can create a unique twist.
FAQs
1. Can I use other types of seeds instead of egusi?
Yes, while egusi is traditional, you can substitute with ground pumpkin seeds or sunflower seeds, keeping in mind that flavors may differ.
2. Is Egusi Soup spicy?
The soup can be spicy depending on how much scotch bonnet pepper you use. You can adjust the spice level to suit your taste by using less pepper.
3. What leafy greens can I use in Egusi Soup?
You can use spinach, pumpkin leaves, bitterleaf, or any other leafy green you prefer. Each will add a different flavor and texture to the soup.
Egusi Soup
- Total Time: 60 minutes
- Yield: 4 servings
- Diet: Gluten-Free
Description
A rich and hearty Nigerian dish made with ground egusi seeds and leafy greens, perfect with fufu or rice.
Ingredients
- 2 cups ground egusi seeds
- 1/2 cup palm oil
- 1 1/2 lbs chicken (or assorted meat: goat, beef, smoked fish)
- 2 red bell peppers
- 1–2 scotch bonnet peppers (or habanero)
- 2 medium tomatoes
- 1 large onion
- 2 tbsp ground crayfish
- 2 bouillon cubes (Maggi)
- 1 tsp salt (adjust to taste)
- 6–8 cups water or stock
- 2 cups leafy greens (spinach, pumpkin leaves, or bitterleaf)
Instructions
- Blend the bell peppers, scotch bonnet, tomatoes, and onions until smooth.
- In a large pot, season the chicken (or assorted meats) with onions, bouillon, salt, and water. Cook until tender, then set aside the stock.
- Heat the palm oil in a clean pot, add the blended pepper mix, and fry for 10–15 minutes until the oil separates.
- Stir in the crayfish, bouillon, salt, and reserved stock. Simmer gently.
- Mix the ground egusi with water into a paste. Drop spoonfuls into the simmering soup. Cover and cook for 10 minutes without stirring.
- Gently stir, return the cooked meat, and simmer together.
- Stir in the spinach or other greens, cook for 5–7 minutes, and adjust seasoning.
Notes
Use fresh ingredients for the best flavor. Adjust the amount of scotch bonnet pepper according to your heat preference.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Nigerian