Easiest Way to Prepare Appetizing Egusi soup

Egusi soup. Egusi soup is unarguably the most popular Nigerian soup. In my few years as a food blogger and Nigerian food lover, I have learned that different recipes exist across different Nigerian ethnic groups. Egusi soup is an exotic hearty food that will satisfy your taste buds.

Ground Egusi seeds give this soup a unique color and flavor. If you can't find Egusi seeds, you can substitute pumpkin seeds. Any combination of crab, shrimp and smoked fish can be used in place of. You can have Egusi soup using 12 ingredients and 3 steps. Here is how you cook that.

Ingredients of Egusi soup

1. Prepare of Egusi.
2. Prepare of Nama.
3. Prepare of Dryfish.
4. You need of Stock fish.
5. You need of Ganda.
6. It's leaf of Ogu.
7. It's of Daddawa.
8. Prepare of Maggi and spice.
9. It's of Onion.
10. Prepare of Tarugu.
11. It's of Tomato(optional).
12. Prepare of Cryfish.

Egusi Soup is a finger-licking good Nigerian soup made with a white variety of pumpkin seeds. It is spicy, nutty with exotic African flavors! See the video below on how to make Egusi Soup. Nigerian Egusi Soup is a soup thickened with ground melon seeds and contains leafy and other vegetables.

Egusi soup instructions

1. Grind your egusi and kayan miya separate, ki tafasa nama,put ur dry fish and stock fish in a bowl pour hot water over it. Boiled your kpomo too.
2. Ki daura tukunya kan wuta pour in ur manja ya soyu then you make egusi paste ki zuba cikin manja keep stirring ki soya sai ki zuba kayan miya allow it to cook for some minutes.
3. Pour in your ruwan nama,nama ganda your dryfish nd stock fish, ki sa daddawa,maggi,spice,cryfish sai ki saka ogu leaf dinki and allow it to cook for like 20munites.

Find out how to cook egusi soup with this egusi soup recipe. Egusi Soup is a rich and savory West African soup made with ground melon seeds (egusi seeds) and eaten with fufu dishes. Egusi Soup - Nigerian Melon Seed Stew. Quick, easy and healthier Egusi soup, made with lots of spinach. Egusi, or melon seeds, is a staple ingredient in many West African dishes and makes a great thickening base for soups and stews.