Introduction
In our previous blog post, we delved into the topic of Egusi soup and shared a recipe for boiled Egusi soup. If you want to learn how to make boiled Egusi soup, click here to read our post. In today’s blog post, we will explore the moulded method (known as akpuruakpu in the Igbo language) recipe for making delicious egusi soup. This method involves moulding the soup into small balls before cooking, resulting in a unique and flavorful dish. So, let’s get started!
Akpuruakpu (Molded Egusi Soup)
The moulded method of preparing egusi soup is a popular and traditional way of cooking this delicious West African soup. This method involves roasting egusi seeds until golden brown, then grinding them into a paste using a mortar, pestle, or food processor. The paste is then mixed with other ingredients, such as onions, peppers, and crayfish until a smooth consistency is achieved.
Table of Contents
Ingredients
- 2 cups of ground egusi seeds (melon seeds)
- 1 cup of water (for mixing)
- 2 cups of vegetable or meat broth
- 1-2 cups of assorted meats (goat, beef, chicken)
- 1 cup of spinach, bitter leaf, or any green of your choice
- 1 large onion (chopped)
- 2-3 tablespoons of ground crayfish (optional)
- 2-3 tablespoons of palm oil
- Seasoning cubes (to taste)
- Salt (to taste)
- Pepper (to taste)
Instructions
- Prepare the Egusi Mixture: In a bowl, mix the ground Egusi seeds with enough water to form a thick paste. Allow it to sit for a few minutes.
- Cook the Meats: In a pot, add the assorted meats with enough water and season with salt and seasoning cubes. Cook until tender, then add the chopped onions and continue cooking for about 5 minutes.
- Make the Soup Base: Stir in the palm oil and allow it to heat up slightly. Then add the broth to the pot.
- Mould the Egusi: Using your hands or a spoon, scoop the Egusi mixture and shape it into small balls or lumps. Gently drop the Egusi pieces into the boiling soup.
- Simmer: Allow the soup to simmer for about 15-20 minutes until the Egusi is cooked. Stir occasionally, but be gentle to keep the moulded Egusi intact.
- Add Greens: In the last few minutes of cooking, add the spinach or any other greens and allow it to wilt.
- Season to Taste: Add ground crayfish, and pepper, and adjust seasoning as desired. Cook for an additional 5 minutes before removing from heat.
- Serve: Serve hot with pounded yam, fufu, or any preferred side.
Health Benefits of Egusi Soup
- High in Nutrients: Egusi seeds are rich in protein, healthy fats, vitamins, and minerals, making the soup a nutritious meal option.
- Rich in Antioxidants: The seeds contain antioxidants, which help neutralize harmful free radicals in the body.
- Supports Weight Management: The high-fat content can contribute to satiety, helping to manage hunger and promote weight loss.
- Promotes Heart Health: Healthy fats found in egusi can support cardiovascular health by improving cholesterol levels.
- Boosts Immune System: The vitamins and minerals in the soup, especially from greens, can enhance the immune response.
Health Risks of Egusi Soup
- High Caloric Content: While nutritious, egusi can be high in calories, which may lead to weight gain if consumed in excess.
- Allergies: Some individuals may be allergic to nuts and seeds, which could trigger allergic reactions.
- Sodium Content: High sodium from seasoning and broth may increase blood pressure in susceptible individuals.
- Digestive Issues: Excessive consumption may lead to digestive disturbances due to high fat and fiber content.
Egusi Soup – Moulded Method (Akpuruakpu).
To make egusi soup, blend egusi seeds with onions, peppers, and crayfish. Shape the mixture into small balls or patties and cook them in broth. This creates a unique and tasty texture.
Equipment
- 1 large ooking pot
- 1 Blending Machine
- Bowels
- Cooking spoons
- Grinding stone in absense of blender.
Ingredients
- 350 g Egusi (melon) seed
- 50 g Osu a white, congealed ingredient used for preparing soup when grinded.
- 2.5 cooking spoon of palm oil
- Asorted meat , cow meat together with cow tripe.
- Stockfish
- dry fish catfish preferable
- 1 ogiri okpei
- 1-3 stock cube any of your choice
- pepper habanero (ose oyibo) or any pepper around but fresh.
- handful crayfish
- dry pepper if available
- salt to taste
Instructions
PREPARATION BEFORE COOKING
- Grind the egusi and osu using a grinding stone or blend using a blender.
- Pour the ground egusi into a clean dry bowl and set aside about 20%
- Mold the egusi dough into flat discs, each as big as a coin. Then, boil some water and add the molded egusi to the pot of boiling water. Cook for ten minutes over medium heat.
- The traditional recipe for egusi soup in eastern Nigeria mandates the use of bitter leaf, which imparts a unique and delicious flavor to the dish. To prepare this delectable soup, start by carefully washing and cutting your preferred vegetables. Other soft vegetables like spinach, uziza, and pumpkin leaf can be used.
PREPARING THE SOUP
- Cook the stockfish and meat together with some stock cubes (seasoning cubes) until they become tender. Set aside some of the stock in a separate bowl. Soaking the stockfish beforehand is important as it helps to clean it thoroughly. However, soaking alone does not make it soft enough for our recipe.
- Add the deboned dry fish, habanero pepper, and the remaining crayfish and ogiri okpei blend. Bring to a boil.
- After bringing the water to a boil, remove the fish and set it aside to prevent it from breaking into pieces. This step should also be followed when using fresh fish.
- To make the egusi soup, add the ground egusi that was left out to the stock. Stir the mixture and cook for about 15 to 20 minutes until you see some clear egusi oil come to the surface. Be sure to stir the soup frequently to prevent it from burning. As needed, add the water you used in boiling the molded egusi.
- After you spot clear oil at the top, add palm oil and cook for 5 more minutes.
- Please add the boiled moulded egusi (akpuruakpu egusi), bitter leaf, and the fish (fresh or dry) that we removed earlier. If you are using soft vegetables, add them to the pot two minutes before you off the heat.
- Add salt to your taste, cover and once it boils again, it is done!
- Empty the soup into a cool bowl to retain the freshness of the vegetables.
Notes
You can serve Egusi soup with any swallow, but it's best with pounded yam. Some enjoy it alone or with boiled rice. Click here to order.
Grinding Stone
If you enjoyed reading this article, you might also like to check out the following Nigerian recipes.
How to make bitterleaf soup (ofe onubu).
How to make okra soup (ofe okwuru)
How to make fisherman’s soup
How to make ofe Owerri (Owerri soup)
How to make oha soup (ofe oha)
How to make ogbono soup (ofe ogbono)
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