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Hey guys, another recipe is here. It’s quick, simple and also tastes great. Today, we will be making Egusi Soup.
Egusi soup is made from melon seeds and can be eaten with Pounded Yam, Tuwon Shinkafa, Amala, Semovita, Eba and lots more. Egusi Soup can also be eaten with white Rice but it is very rare because most people prefer to eat it with swallow. It can be bought in the local market which makes things easy.
We will be learning 2 methods of making Egusi Soup which will all lead us to the same outcome. To make this soup, we will the needing the grounded melon seed.
Egusi soup can be made using assorted meat (chicken, beef, mutton, stock fish, fresh fish, dried fish and lots more).
Let us begin….
- 1 ½ cups of grounded melon seed (Egusi)
- 1 bunch of fluted pumpkin leaves (Ugu)
- Meat (mutton)
- Stock Fish
- 5 pieces of fresh pepper
- 1 small sized Onion
- 1 teaspoon of Locust beans (for method 2 and it is also optional)
- 4 Seasoning Cubes
- Palm Oil
Below is a video to help you in preparing Egusi Soup
Wash the pieces of meat and set in a pot, slice your onion into the pot, add water above the level of the meat and set on heat.
Add 1 seasoning cube, salt to taste and close the boil and allow to cook for 40 minutes.
Chop the pumpkin leaves (ugu) add ½ teaspoon of salt, add water, salt and set aside to rest for 4 minutes.
Wash and grate the Pepper and Onion and set aside.
Wash the stock fish twice with warm water and add into the meat on heat after the 40 minutes is up and allow to cook for 5 minutes. Note: You can pieces the stock fish to your required size.
Turn the meat stock, meat and stock fish into a bowl.
Turn the grounded melon seeds into a bowl, add a little water and mix to make a thick paste.
Set your empty pot on heat, add palm oil and allow to heat up.
When the oil is heated up, turn the melon paste into the pot, mix well and allow to fry for 3 minutes on low heat.
Add the grated Pepper, Onion to the pot.
Add the 3 seasoning Cubes and salt to taste.
Add the meat stock, meat and stock fish. Mix and allow to cook for 5 minutes. Note: Stir with time to avoid burning. You can also add water if it becomes too thick.
Wash the pumpkin leaves with water twice, drain from water and add to the pot. Stir and allow to cook for 2 minutes.
When the meat is cooked, turn in a bowl and set the empty pot on heat.
Add palm oil and allow to heat up, add the grated pepper, onion and allow to fry for 3 minutes.
Turn the meat stock, stock fish and meat into the pot on heat. Add the 3 seasoning cubes and salt to taste.
Add the locust beans and add a little water. Mix with the cooking spoon, close the pot and allow to boil.
When it has boiled for a while, add the grounded melon seeds, stir and allow to cook for 7 minutes but stir with time to avoid burning (add water if too thick).
Now wash the pumpkin leaves (ugu), drain and add to the pot. Stir and allow to cook for 2 minutes.
After the 2 minutes is up, stir and your Soup is ready. Turn off the heat and serve with any swallow of your choice.