The seeds of plants like squash, melons, and gourds are known as egusi in West Africa. These seeds are dried and ground to make a common ingredient in many West African dishes. Egusi is very popular when combined with pounded yam in Nigerian culture. These seeds offer these crucial nutrients to West African cuisine because they are high in protein and fat.
The soup known as Nigerian Egusi Soup is made with leafy and other vegetables and is thickened with pulverized melon seeds. It is one of the most well-liked soups in Nigeria, made by most tribes with a great deal of variation, and frequently eaten with foods like pounded yams. Use goat, meat, fish, or shellfish to prepare it!
This recipe will show you how to make Nigerian Egusi Soup, a popular West African soup made with melon seeds.
ITEMS NEEDED;
✓1 cup blended onions (about 3- 5 and fresh chilies, to taste)
✓4 cups egusi (melon seeds, ground or milled)
✓1⁄2 – 1 cup palm oil
✓2 teaspoons fresh Une (Iru, locust beans)
✓Salt (to taste)
✓Ground crayfish (to taste)
✓ Dry stock fish
✓Cooked Meat & fish (quantity and variety to personal preference)
✓2 cups cut pumpkin leaves
✓1 cup waterleaf (cut)
✓3 tablespoons bitter leaf (washed)
EGUSI PASTE:
Make the egusi paste as follows:
Blend the onion mixture with egusi seeds. Place aside.
The palm oil should be heated on medium for a minute before the Une is added to the soup.
Add the stock gradually and simmer the mixture over low heat.
Pour the egusi paste mixture into the stock in teaspoon-sized balls. Keep your ball in proper shape.
Simmer the balls for 20 to 30 minutes to ensure complete cooking.
Add the meat, fish, and other ingredients that you want to use.
Add some chopped pumpkin leaves.
Include the water leaf.
Stirring often will help the leaves wilt in 7–10 minutes of cooking.
Insert the bitter leaf. After another 5 to 10 minutes of cooking, remove the lid.
Stir, taste, and make any adjustments.
You can now enjoy your delicious 😋 meal
