Here is a scrumptious, flavour PACKED Egusi soup recipe for you! Never settle for bland Egusi Again. As a foodie exploring the infinite depths of your taste buds , it is crucial to explore new ways of making old things!
Don’t be intimidated by Traditional African recipes. THIS IS EASY! it just needs your time and attention.
EGUSI SOUP
There are different ways to make this soup and trust me I have tasted an assortment of what Nigerian tribes have to offer yet I AM STUCK ON THIS RECIPE! why?
BIG FLAVOURS-– the flavourful base, the tender delicious meats, the flavour packed broth– BACK TO BACK tastebud stimulation!! Ahh
But you know what? If you really want to step your cooking game up you have to master the art of layering your flavours. We don’t want our guests to say ” this soup is good”, NO! we want them to scream ” THIS IS THE BEST SOUP I’VE EVER HAD!!” as they go to your pot for round 3.
My readers know that this is the intention of every recipe on this blog. We don’t want them to just love the food, We want them obsessed!
Here is what you need
- Assorted meats (meat, tripe, skin e.t.c)
- Egusi
- Red Bell peppers
- Scotch bonnets
- Onion
- Palm oil
- Stock cubes
- Iru
- Crayfish
- Salt
- Spinach
What your egusi soup needs for maximum flavour
The secret is “Layer your flavours”
#Layer 1 – YOUR MEAT
Different meats have different flavours. Try using Goat meat in this recipe, it will bang in this soup. You also need tripe (shaki) and skin (kpomo), they are a staple in any Nigerian soup and they have their own unique flavours that will have tongues wagging!
We cook our meats with a mixture of fresh and dry ingredients. Start off by blending one onion and scotch bonnet and throw that into your pot of meats. Next, season with 3 main ingredients- Salt, Cameroon pepper or paprika (optional if you use scotch bonnet) and Stock cubes (any of your choice).
Separate the meat from the stock once cooked and roast meat in an oven or air fryer of 15-20 minutes
With soups we prefer keep the seasoning light and let the rest of the ingredients take over
#Layer 2– THE BASE OF THE SOUP
The egusi starts with palm oil, Season the palm oil with 1 stock cube, iru(locust beans) and crayfish. This will help bring those key ingredients to life. TRUST ME !! YOU WILL TASTE THE DIFFERENCE. You want all those heavy ethnic flavours infused in every aspect of your soup.
Then add your pepper base and let it fry in that flavour packed oil till it is dark and concentrated. This usually takes 8- 10 minutes.
#Layer 3 – THE EGUSI PASTE
Do not skipped over the star of the dish. Instead of making a regular paste. Add 1 stock cube, 1 diced onion and crayfish to your paste to amp up the deliciousness.
REMEMBER. We want them OBSESSED so every step counts!
Where can I find egusi?
Egusi is “melon seeds” that a have been dried and ground. Egusi can be found in any local African store near you!
How to store Egusi soup
Store Egusi soup in a plastic container in the fridge for 5 days. This makes it ideal for cooking during the weekend and serving throughout the week. It can also be frozen for up to 3 months- or more!
I make this soup often because it is loaded with nutrients, filling, easy to store and HEAVENLY GOOD!
How to serve Egusi
It is best to serve egusi with pounded yam or poundo (a substitute). Eating egusi with Swallow or fufu is a crucial part of the African experience.
If you choose to eat your egusi with rice… I am judging! but carry on
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More Nigerian recipes
Craving more bold spices and Nigerian favourites? Here are some tasty recipes for you to try out…
Egusi soup
Equipment
- 1 large pot
- 1 blender
- bowls
Ingredients
- 11/2 Cups Blended egusi
- 1/2 cup Palm oil or less
- 1 lbs Assorted meats quantity may vary based on preference
- 1 Dry fish optional
- 2 Small onions
- 3 Scotch bonnet
- 2 cups Water
- 3 Red bell peppers
Spices
- Salt
- 1 tbsp Iru
- 4-5 Stock cubes
- Crayfish to taste
- paprika optional
Instructions
Prep Meat
- In a blender add 1 onion and 1 scotch bonnets. Blend into a paste and pour into the pot of meat.
- Wash goat meat and tripe (or meat of choice) and place it into a pot. Season the meat with salt, paprika and 2 stock cubes. Add a little water then place on medium heat and boil for 30 minutes or till soft.
- Separate meat from stock and roast meat in the oven for 15-20 minutes at 400 degrees
- Note: Soak dry fish in hot water for 5 minutes to soften
Prepare Egusi Paste
- In a bowl, Add egusi, 1 onion, 1 tbsp of crayfish, 1 stock cube and water.Mix well till you have a semi thick paste
Prepare soup
- Add palm oil to the pot a and season with iru, crayfish and 1 stock cube
- Add pepper blend into oil and let it fry for 8 minutes. Then add in dry fish, roasted meat and beef stock.(Feel free to add water if needed)
- Scoop egusi paste balls into the soup. If you want large ball chunks simmer for 20-25 minutes without stirring. If not, stir after a few minutes and let it boil.
- Add chopped spinach to your soup and let it boil till they wilt.
- Adjust seasoning to taste and serve
Video
Notes
- If you want large ball chunks simmer for 20-25 minutes without stirring. If not, stir after a few minutes and let it boil.
