Thursday, 27 June 2013

The Egusi Soup : Yoruba Style

Egusi Soup is another great and famous soup amongst most cultures in Nigeria. It is made of grounded melon seeds; which can be cooked with different vegetables such as Spinach, Bitter leaf, Ugwu and others.

This soup is cooked in different ways by the different cultures in Nigeria. This post is about a quicker way of making this soup; the Yoruba Style. I learnt this recipe after seeing my mum make this soup so many times. In my family, we call it 'Mummy's quick visitors' soup' because whenever we have visitors in the house, we would normally just see mum rush into the kitchen, and no more than 30 minutes later, she's out of the kitchen with an amazing dish full of Egusi soup looking superbly delicious.

Egusi Soup can also be served with foods like Pounded Yam, Eba, Amala, Fufu, Wheat, Semolina, and even Rice.

I do hope you guys find this quick recipe helpful.

Spinach (500g)
Grounded egusi seed (3 cups)
Palm oil (1 cup)
Onion (x2)
Knorr chicken cubes (x2)
Mackerel (x1)
Smoked/dried fish (x1)
Grounded crayfish (1 tablespoonful)
Whole crayfish (1 tablespoonful)
Red ball pepper (x1)
Scotch bonnet peppers (x3)
Iru (1 tablespoonful)
  1. Chop a bulb of onion into little cubes
  2. Mix the egusi powder with 2 cooking spoonful of water
  3. Ensure it is of a thick consistency rather than a runny one (looking rather like cooked oats porridge)
  4. Wash the dried fish and break into small pieces
  5. Cut the whole mackerel fish into four pieces
  6. Blend the plum tomatoes, scotch bonnets and the ball pepper with half a bulb of onions. 
  1. Pour palm oil into a pot and heat up for 2 mins 
  2. Add chopped onions and let it fry for 2-3 mins on low heat.
  3. Add the egusi mixture and fry for 4-5 mins.
  4. Add the grounded crayfish, whole crayfish and locust beans 
  5. Add the mackerel and a cube of maggi and let this fry for another 3 mins 
  6. Pour in the blended pepper and season with salt and the remaining maggi cube cook for 7-10 mins
  7. Add the vegetables and cook on low heat for 5 mins
  8. And VOILA..... your soup is ready!!!!

Your girl,

NB: Egusi can be served with any swallow food (pounded yam, amala, eba, semolina, groun rice), and even rice.


sharon said...

I'd love to try this

Unknown said...

Do you need to de-seed the scotch bonnets?

Anonymous said...

When do you add the stock?

Unknown said...

Thank you. This was very helpful for my report.

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