Festive EGUSI SOUP The Egusi Soup for Ndi High Table | All Nigerian Recipes | Flo Chinyere
Recipe Information
Egusi Soup
Cultural Context
Egusi soup originates from West Africa, particularly Nigeria, where it is a staple in many households. Traditionally made with ground melon seeds, it symbolizes communal eating and family gatherings. Today, it has gained popularity beyond Nigeria, with various adaptations worldwide, showcasing the rich flavors of African cuisine.
Quantities are estimated based on standard recipes for your convenience. The actual ingredients used in this video are accurate.
Chop and blend onions with a chopper.
Steam beef with seasoning cube and some of the blended onions.
Grind the crayfish.
Add well-washed stockfish to the steamed beef.
Pick out the stalks from the spinach and cut it as desired.
Add cow tripe and some water to the pot.
Add salt to taste, being careful not to oversalt.
Cover and cook for about 40 minutes.
Transfer the mixture to another container.
Add the remaining onions, crayfish, and egusi to the pot.
Cover and cook on low heat, checking often to prevent burning.
Add blended pepper and palm oil after the egusi has stopped caking.
Add wilted spinach to the soup and mix well.
Equipment Needed
Dietary
Allergens
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