Cookbook:Egusi Soup

Egusi Soup
CategorySoup recipes

Cookbook | Ingredients | Recipes | Cuisine of Nigeria

Egusi soup, also called efọ elẹgusi, ofe egusi, or miyan gushi, is a Nigerian soup made from egusi seeds. There are various method of cooking egusi depending on the tribe. The two most prominent are the boiling and the frying methods. Either can be served with various Nigerian local swallows, including semo, wheat, starch, poundo, pounded yam, amala, fufu, and eba.

Ingredients edit

Procedure edit

Preparation edit

  1. Wash your meat, stockfish, and ponmo thoroughly. Spice them with a combination of, granulated pepper, onions, salt and seasoning, then cover your pot and let it simmer for about 25 minutes.
  2. Blend together the seasoning powder, salt, fresh pepper, tomato, some of the onion, and egusi powder to make a thick paste.

Frying method edit

  1. Heat the palm oil in a pot. Add the remaining sliced onion, and fry for a few minutes.
  2. Mix the ground egusi with warm water, and add the paste to the onions. Stir over medium-low heat for about 10 minutes.
  3. Add the locust beans, cooked meat, dryfish, crayfish, and stockfish.
  4. If you feel the egusi is too thick, add a little water or the stock from boiling the meat.
  5. Allow to cook on low to medium heat for 10 minutes.
  6. Add the vegetables, and cook on medium-low heat for 10 minutes.
  7. Adjust the salt to taste before serving.

Boiling method edit

  1. Add the palm oil, ponmo, and dryfish to the boiled meat.
  2. Add prepared paste, and allow to boil for 5 minutes.
  3. Add crayfish, locust beans, and sliced vegetables. Cook on medium-low heat for 10 minutes.
  4. Adjust the salt to taste before serving.