Egusi soup is one of the most popular soups in Nigeria. This soup is made from melon seed and it’s very tasty, rich in protein and fat. There are different ways of cooking egusi. I have four different recipes which i’ll be sharing starting with lumpy egusi aka Oshiki as my Yoruba people call it… I’m going with this first because many people don.t know the technique of making their egusi lumpy.
2 cups melon seed (grounded)
2 maggi cubes ( or any stock cubes of your choice)
1 cup palmoil
2 scotch bonnet
1 bell pepper
1 400g tin plum tomatoes (optional)
1 brown onion
1 red onion
Assorted meat (Beef, tripe, ponmo,etc..)
Stock fish- panla (optional)
Dry catfish (optional)
2 tablespoon grounded crayfish
Locust – Iru
Vegetable of choice( spinach, ugu, green, etc..)
*Wash, season and boil the beef and assorted meats. I always boil my beef separately from the offals.
*Blend the scotch bonnet, bell pepper, plum tomato and red onion.
*Blend the brown onion and mix this with the grounded melon seed to form a paste.
*Put palmoil in frying pan, set on the cooker and heat. Then bring down the frying pan, let the palmoil cool a bit and scoop the melon paste into the palmoil and put back on the cooker as in the picture below. The reason for cooling the palmoil and putting the egusi when not on the cooker is so that the egusi doesn’t overfry and give you crunchy and not nicely coloured egusi balls.
Now the frying pan is back on the cooker, stir the egusi and you will see it start curdling up. Stir for 1 minute and take off the cooker. (Be careful not to overfry)
You honestly do not need to fry for more than one minute to achieve the egusi balls.
Now put pot for cooking the egusi on the cooker, drain the palm oil from the fried egusi into the pot then add the blended pepper, maggi cubes and Beef stock. Cover the pot and leave to cook for 10minutes.
After the 10minutes, open the pot and stir the stew, then add salt to taste. Also add the dry fish, assorted meat and locust at this stage and let it cook for another 5 minutes.
Open the pot and scoop in the egusi balls.
If like me you don’t like the egusi lumps too big, just break down the egusi with spoon to your desired lump size .
Now add the blended crayfish and leave the egusi to cook for 10minutes.
At the end of the 10minutes, add vegetable to the soup. Add the vegetable quantity that suits your preference. I personally like the vegetable sparsely populated in my egusi soup.
The cooking time after adding vegetables depends on the vegetable used. I used spinach so I took it off the cooker after two minutes. If you are using pumpkin leaves (ugu) you can leave it for 5minutes before taking off the cooker.
Finally, you have lumpy egusi soup😊 . Serve with Eba, pounded yam, semo, etc..
I served mine with Eba..delicious.