How to make Nigerian EGUSI soup that's goes well with any swallow
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.
Blend egusi seeds until fine and set aside.
Heat palm oil in a pot over medium heat until it becomes clear.
Add chopped onions and sauté until translucent, about 3-4 minutes.
Stir in the blended egusi seeds and cook for 5-7 minutes, stirring frequently.
Add diced goat meat and kpomo, and cook until browned, about 10 minutes.
Incorporate water to cover the ingredients.
Season with seasoning cubes and salt, then simmer for 20-30 minutes until meats are tender.
Add chopped bell peppers and peppermix, and cook for an additional 5 minutes.
Stir in crayfish and mix well, allowing flavors to meld for 2-3 minutes.
Add bitter leaf and cook until wilted, about 3-5 minutes.
Adjust seasoning to taste and serve hot with pounded yam or rice.
Equipment Needed
Dietary
Allergens
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