How to Make Nigerian Egusi Soup

Egusi is a West African term for the seeds of plants like squash, melons, and gourds, which form a major ingredient in many West African dishes when dried and powdered. 

Ingredients

1 cup blended onions

4 fresh peppers

 4 cups egusi, grounded

1 cup palm oil

2 tsp fresh Une (Iru, locust beans)

7 cups stock

Cooked Meat & fish (any preferred variety and quantity)

2 cups pumpkin leaves, cut

1 cup waterleaf, cut

3 tbsp. bitter leaf

Salt to taste

Ground crayfish

Procedure

In a blender, combine the melon seeds, onion, water, and fresh pepper, and blend until smooth.

In a large pot, Heat the palm oil in a large pot over medium heat for a minute before adding the Une.

Slowly pour in the stock and bring to a moderate simmer.

Scoop the Egusi paste mixture into the stock in teaspoon size balls. Maintain the form of the ball.

Allow 20–30 minutes for the balls to cook completely.

Add the meat, fish, and any other ingredients you want to add then add the cut pumpkin leaves and waterleaf

Stir well, cover, and cook until leaves are wilted

Place the bitter leaf on top. Allow another 5-10 minutes for the cooking to finish without the lid.

Stir, taste, and adjust seasoning as needed. When the oil starts to rise to the top, it indicates that your Egusi soup is ready.

Serve with pounded yam, rice or any other preferred dish.