Egusi soup is a very popular soup in Nigeria and is made using melon seeds. It is very easy to make and there are different methods of making egusi soup. This method used here is just one of my way of making the soup. I remember back then in my university days, my friends will say I have a blessed hands because of my cooking. Like my food always comes out so good and tasty. There was even a time I prepared egusi soup at home and my dad was forced to ask me who taught me how to prepare the food. Hahhahahahahaha he said so because the soup was so good.
Egusi soup is normally eaten with pounded yam, eba, fufu or any swallow of your choice. In Nigeria, egusi soup is always part of the menu during celebrations. These include weddings, anniversaries, naming ceremonies, and other special occasions.
Let’s dive into the steps to create this flavourful masterpiece that will leave your taste buds craving more.
Ingredients for making the Egusi Soup
- Turkey (or your preferred protein)
- Croaker fish (fried)
- Crayfish (blended)
- Seasoning cubes
- Salt
- Onion (blended)
- Scotch bonnet pepper
- Tomatoes
- Palm oil
- Ugu (pumpkin leaves)
- Bitter leaf
- Egusi (melon seeds)
Step-by-Step Instructions for making the Egusi Soup
Step 1: Prepare the Meat and Stock
Start by seasoning your turkey with salt, seasoning cubes, curry powder and thyme and a little chopped onion. Add enough water to the pot and allow it to cook until the meat is tender. Once the turkey cooks, take it out of the stock and set both aside. The stock will serve as the flavour base for your soup.
Step 2: Prepare the Stew Base
In a pot, heat up some palm oil and let it get slightly hot. Add your tomato base (a blend of tomatoes, pepper, and onions), stir, and allow it to simmer for a few minutes. Add seasoning cubes and salt, then introduce the cooked turkey, croaker fish, and blended crayfish. Allow all of these to cook together for some time. Remove the fish carefully and set it aside to prevent it from breaking apart during the next steps.
Step 3: Prepare and Cook the Egusi
If using ground egusi, mix it with your meat stock to form a thick paste. Alternatively, if using egusi seeds, blend them into a smooth consistency. When mixing, ensure the paste isn’t too watery to achieve a textured egusi soup with visible seeds. Add the egusi paste to the stew base, then add some water and cover the pot. Allow it to cook thoroughly, stirring occasionally to prevent burning. Additionally, more water can be added if needed until the egusi is fully cooked.
Step 4: Add the Vegetables
Once the egusi is cooked, add bitter leaf (either wet or dried) and stir well. Let it cook for a few minutes to blend with the soup. Then, add the ugu leaves for additional flavour and nutritional value. Stir gently to combine.
Step 5: Final Touches
Carefully return the fish to the pot, allowing it to simmer for a few more minutes. This step ensures the fish absorbs the flavours without breaking apart. Check for seasoning and adjust as needed.
Serving Suggestions
Serve your egusi soup hot! Pair it with pounded yam, fufu, semo, or rice for a truly satisfying meal. Enjoy the rich, hearty flavours of this Nigerian delicacy, perfect for any occasion.
Frequently Asked Questions
- I use dried egusi instead of fresh seeds?
Yes, dried egusi works perfectly. Simply grind it into a fine powder before use.
- What can I use as a substitute for ugu leaves?
If ugu leaves are unavailable, you can substitute with spinach or kale for a similar texture and taste.
- How do I make the soup less oily?
Reduce the amount of palm oil and compensate with more stock or water to achieve a lighter consistency.
- How do I prevent the fish from breaking apart?
Add the fish toward the end of the cooking process and stir gently to keep it intact.
- Can I prepare egusi soup in advance?
Yes, egusi soup can be made ahead of time and stored in the refrigerator for up to 3 days or frozen for longer storage.
