Recipe in making Egusi soup (melon soup)

Egusi known as “melon” can be found in Nigeria in the South west region in which the creamy, nutty egusi soup is found in many homes, as it is one common meal in the country.

In the South West region in Nigeria the name “Egusi” is givien to seeds of plants like squash, melons, and gourds that, when dried and grounded.  In some Nigerian culture, egusi is popular with pounded yam. These seeds are rich in fat and protein, and add these essential nutrients into West African Cuisine.

Egusi seeds which are rich in oil come from small, hard green melons speckled with cream-colored spots or streaks, which makes them resemble watermelons. Often referred to as the white-seed melon (cucumeropsis mannii), it’s related to other cucurbitaceous gourds, melons, and squashes. You may also see it labelled bitter melon.

This dish contains grounded melon seeds with any vegetable of your choice leafy and other vegetables with any beef. It is one of the most popular soups prepared by most tribes in Nigeria with considerable variation and often eaten with dishes like Pounded Yams.

It can be found in bukas, or street food stalls, across Nigeria and in many parts of West Africa. Egusi soup typically features meat (such as beef, smoked poultry, goat, cow skin, and offal) and seafood (smoked dried fish or stockfish).

Here you are going to know an authentic way of prepareing Egusi soup.

Ingredients

• 4 cups egusi (melon seeds, ground or milled)
• 1 choped onions
• 3- 5 and fresh pepper (Gounded)
• 1⁄2 cup of palm oil
• 2 teaspoons fresh Iru (locust beans)
• 2 seasoning cube
• Ground crayfish (optional)
• 7– 8 cups of stock
• Cooked Meat & fish (quantity and variety to personal preference)
• 2 cups cut pumpkin leaves (Ugu leaves)
• Salt (to taste)

Steps in making Egusi soup

1. The blended egusi seeds should be mixed with the choped onion and then set aside.
2. Heat the palm oil In a large pot on medium for a minute and then add the egusi paste and leave to fry for a few minute
3. After the egusi paste is fried add the grounded pepper and stir
4. Add the stock and set on low heat to leave to simmer for 20 – 30 minutes
5. Add seasoning and salt
6. Add the meat and fish and other bits which you’d like to use and leave to simmer for 10 minutes
7. Then add the cut-up pumpkin leaves
8. Stir and put a lid on the pot and allow cook for 7–10 minutes, till the leaves wilt.
9. Leave the lid off while the cooking finishes for another 5-10 minutes.
10. Stir, check seasoning and adjust accordingly.

It can be served with semo, pounded yam, eba and any swalloed of your choice.