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How To Cook Nigerian Egusi Soup (Best Method)

How To Cook Nigerian Egusi Soup (Best Method)

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Do you want to learn how to cook Nigerian egusi soup?

The seeds of plants like squash, melons, and gourds are known as egusi in Nigeria. These seeds are dried and ground to make a common ingredient in many Nigerian dishes. Egusi is very appreciated when combined with pounded yam in Nigerian culture. These seeds offer these crucial nutrients to Nigerian cuisine because they are high in protein and fat.

The soup, known as Nigerian Egusi Soup, is made with leaves and other veggies and is made with powdered melon seeds. It is one of the most well-liked soups in Nigeria, made by most tribes with a great deal of variety and frequently eaten with foods like pounded yams. Use goat, meat, fish, or shrimp to prepare it!

This recipe for Nigerian Egusi Soup will teach you how to prepare this well-known soup made with melon seeds.

What is nigerian egusi soup made of?

You may learn how to prepare Nigerian Egusi Soup, a well-known soup sub saharan Africa countries made with melon seeds, by following this recipe.

  • one cup of chopped onions (about 3- 5 and fresh chilies, to taste)
  • Egusi, 4 cups (melon seeds, ground or milled)
  • Palm oil, 1/2 to 1 cup
  • Fresh Une, 2 tablespoons (Iru, locust beans)
  • Salt (to taste) (to taste)
  • crushed crayfish (to taste)
  • A stock of 7–8 cups
  • Finished meat and fish (quantity and variety to personal preference)
  • 2-cups of chopped pumpkin leaves
  • one cup of waterleaf (cut)
  • three teaspoons of bitter leaves (washed)

How to prepare egusi paste

Egusi seeds, onion combination, and fresh pepper can all be added to a blender to create egusi paste.

How to make egusi soup

  • The Une should be added after heating the palm oil in a sizable pot on medium for a minute.
  • Add the stock little by little and simmer over low heat.
  • Into the stock, drop teaspoon-sized balls of the egusi paste mixture. Keep the ball in the proper shape.
  • To ensure that the balls are well cooked, simmer for 20 to 30 minutes.
  • The meat, fish, and any trimmings that you want to utilize should be added.
  • Pumpkin leaves that have been chopped into pieces should be added.
  • Embrace the water leaf.
  • Stirring frequently, covering the pot, and letting it cook for 7 to 10 minutes or until the leaves wilt.
  • Put the bitter leaf in.
  • For a last 5 to 10 minutes of cooking, leave the lid off. Stir, taste, and adjust seasoning as necessary.

The wonderful Nigerian egusi soup is now ready for you to enjoy!

We advise you to follow it up with pounded yam, semolina flour, or fufu, also known as akpu.

You can also check out Sisi Jemima video below.

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