Egusi Soup Recipe
Egusi soup is the most popular soup in Nigeria, this recipe shows you how to make the most delicious kind... the kind of egusi soup with lumps.
Prep Time45 mins
Cook Time45 mins
Total Time1 hr 30 mins
Servings: 12 People
Cost: 6000 Naira
- 2 KG Assorted meat
- 4 cups of egusi melon
- Roasted Mackrel about two medium sizes
- Half cup of ground crayfish
- 2 cups of washed bitter leaves
- 3 seasoning cubes
- 300 ml of palm oil
- Salt to taste
- Pepper to taste scotch bonnet.
- One medium-sized Stock fish head okporoko
- 20 g Dawadawa or opkei local ingredients
Set a cooking pot on heat and allow drying. add the palm oil and allow to heat for 2 minutes but don't let it bleach.
Disolve the egusi seeds in a cup of water and add to the heated oil
Fry the dissolved egusi seeds in palm oil for the next 8-10 minutes. Always stir to avoid burning it.
Once the egusi is fried, add 6 cups of water, the cooked meat, stir. add the roasted fish, stockfish, ground crayfish, a seasoning cube, ground scotch bonnet pepper then cover and allow to boil for the next ten minutes.
Stir occasionally to avoid burning.
Add the already washed bitter leaves, one spoon of ground dawadawa (local ingredients), taste for salt and pepper.
Allow to boils for ten minutes, stir in between.
Serve Egusi soup and garri (eba), alternatively, you could serve with pounded yam.
This is how you make the best Egusi soup with lumps, the kind you only find in posh restaurants and eateries. ?