Why Make This Recipe
Egusi Soup is not just a meal; it’s a celebration of flavors and traditions in Nigerian cooking. This hearty and spicy soup is rich in nutrition, thanks to the egusi seeds packed with protein and healthy fats. It is versatile, allowing you to use different types of meat and greens. Perfect for family gatherings or special occasions, Egusi Soup offers a taste of Nigerian culture that everyone should experience.
How to Make Egusi Soup
Ingredients:
- 2 cups ground egusi seeds
- 1/2 cup palm oil
- 1 1/2 lbs chicken (or assorted meat: goat, beef, smoked fish)
- 2 red bell peppers
- 1–2 scotch bonnet peppers (or habanero)
- 2 medium tomatoes
- 1 large onion
- 2 tbsp ground crayfish
- 2 bouillon cubes (Maggi)
- 1 tsp salt (adjust to taste)
- 6–8 cups water or stock
- 2 cups leafy greens (spinach, pumpkin leaves, or bitterleaf)
Directions:
- Blend the bell peppers, scotch bonnet, tomatoes, and onions until smooth.
- In a large pot, season the chicken (or assorted meats) with chopped onions, bouillon, salt, and enough water to cover. Cook until tender, then set the meat aside and reserve the stock.
- Heat the palm oil in a clean pot, add the blended pepper mix, and fry for 10–15 minutes until the oil separates from the mix.
- Stir in the ground crayfish, bouillon, salt, and the reserved stock. Let it simmer gently.
- Mix the ground egusi with a little water to form a paste. Drop spoonfuls of the paste into the simmering soup. Cover and cook for 10 minutes without stirring.
- Gently stir the soup, add the cooked meat back in, and let it simmer together.
- Finally, stir in the leafy greens and cook for another 5–7 minutes, adjusting the seasoning as needed.
How to Serve Egusi Soup
Egusi Soup is best enjoyed hot. Serve it with fufu, pounded yam, or rice for a complete meal. The combination of the soup and the side dish provides a wonderful balance of flavor and texture. You can also offer additional hot pepper sauce for those who enjoy some extra heat.
How to Store Egusi Soup
Store any leftover Egusi Soup in an airtight container in the refrigerator. It can last for up to 3–4 days. When reheating, simply warm it on the stove or in a microwave until heated through. The flavors may even deepen after a day or two!
Tips to Make Egusi Soup
- Ensure that you fry the pepper mix well to reduce its raw taste; this is key to a delicious soup.
- When making the egusi paste, make sure it is smooth for even cooking.
- Feel free to adjust the number of peppers based on your heat tolerance.
Variation
You can customize Egusi Soup by using different meats such as goat or beef, or even by adding seafood like shrimp or fish for a unique twist. Different leafy greens, like kale or collard greens, can also be used for a varied taste.
FAQs
Can I make Egusi Soup vegan?
Yes! You can replace the meats with mushrooms or tofu and use vegetable stock instead of meat stock.
What can I use instead of palm oil?
If you don’t have palm oil, you can substitute it with vegetable oil, but it will change the flavor a bit.
Is it possible to freeze Egusi Soup?
Yes, you can freeze Egusi Soup. Just make sure it’s cooled completely before transferring it to a freezer-safe container. It can be frozen for up to 3 months.
Egusi Soup
A hearty and spicy Nigerian soup made with ground egusi seeds, perfect for family gatherings and special occasions.
- Total Time: 60 minutes
- Yield: 6 servings 1x
Ingredients
- 2 cups ground egusi seeds
- 1/2 cup palm oil
- 1 1/2 lbs chicken (or assorted meat: goat, beef, smoked fish)
- 2 red bell peppers
- 1–2 scotch bonnet peppers (or habanero)
- 2 medium tomatoes
- 1 large onion
- 2 tbsp ground crayfish
- 2 bouillon cubes (Maggi)
- 1 tsp salt (adjust to taste)
- 6–8 cups water or stock
- 2 cups leafy greens (spinach, pumpkin leaves, or bitterleaf)
Instructions
- Blend the bell peppers, scotch bonnet, tomatoes, and onions until smooth.
- In a large pot, season the chicken (or assorted meats) with chopped onions, bouillon, salt, and enough water to cover. Cook until tender, then set the meat aside and reserve the stock.
- Heat the palm oil in a clean pot, add the blended pepper mix, and fry for 10–15 minutes until the oil separates from the mix.
- Stir in the ground crayfish, bouillon, salt, and the reserved stock. Let it simmer gently.
- Mix the ground egusi with a little water to form a paste. Drop spoonfuls of the paste into the simmering soup. Cover and cook for 10 minutes without stirring.
- Gently stir the soup, add the cooked meat back in, and let it simmer together.
- Finally, stir in the leafy greens and cook for another 5–7 minutes, adjusting the seasoning as needed.
Notes
Serve hot with fufu, pounded yam, or rice. Store leftovers in the refrigerator for up to 3–4 days.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Nigerian
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 85mg