Egusi soup. It is a great soup for those who like to try something different every once in a while. Ground Egusi seeds give this soup a unique color and flavor. If you can't find Egusi seeds, you can substitute pumpkin seeds.
Nigerian Egusi Soup (Caking Method) [Video] Egusi and Ogbono Soup Combo How to cook egusi soup in simple steps Add ground melon to a bowl, add about a cup of water and mix to form a paste then set aside.
Wash and chop the spinach, drain in a colander and set aside.
Ground egusi (or pumpkin seeds) is the main ingredient.
You can have Egusi soup using 9 ingredients and 3 steps. Here is how you cook it.
Ingredients of Egusi soup
- Prepare 1 of big dry fish.
- It's 2 cups of Egusi.
- You need 1 cup of Palmoil.
- Prepare of Salt.
- You need 1/2 cup of Crayfish.
- Prepare 5 of Red pepper.
- It's 1/2 kg of Cow meat.
- You need 1 of Onion.
- It's 2 cubes of Royco.
Other ingredients include red palm oil, African crayfish, meats and fish, seasoning, hot pepper and some form of leafy greens. Nigerian Egusi Soup is made thick using ground melon seeds and leafy vegetables. It is one of the most popular soups prepared by many Nigerian tribes. The people eat it with dishes like Pounded Yam.
Egusi soup instructions
- Blend the egusi,boil the cow meat to be tender with onion,royco cubes and salt.pour in water and redoil after 15minutes pour in the egusi and stir then boil leaving the pot uncovered..
- Stir very well and continue boiling for about 10minutes add crayfish,royco cubes,salt,red pepper and dry fish (remove the bones and rinse).
- Wash and slice the vegetable and pour inside the soup.simmer for 2minutes..
You can prepare egusi soup with goat, beef, fish, or shellfish! 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. The Yorubas make efo elegusi while the Igbos make ofe egusi, all with similar ingredients but with slightly different approaches. Egusi is a West African name for the seeds of plants like squash, melons, and gourds that, when dried and ground become a staple ingredient in many West African dishes.
