9jakitchenblog
February 2, 2024

Introduction

To prepare a delicious and flavorful Egusi soup using the fried method, you must take a few simple steps. First, grind some fresh Egusi seeds into a smooth, fine powder. This will form the base of your soup.

Next, heat a pot with palm oil and add finely chopped onions, garlic, and ginger. Fry the mixture for a few minutes until it becomes fragrant and the onions have turned translucent.

Ingredients

2 cups ground Egusi (melon seeds)
1 cup palm oil
1 medium onion, chopped
2-3 cups water or broth (adjust for desired thickness)
1-2 cups protein of choice (e.g., goat meat, chicken, fish)
1-2 cups leafy vegetables (e.g., spinach, bitter leaf)
2-3 tablespoons ground crayfish (optional)
1-2 teaspoons ground pepper (adjust for spiciness)
Salt to taste
Seasoning cubes (optional)

Instructions

Prepare the Ingredients:

Chop the onions and protein of your choice into bite-sized pieces. If using fresh leafy vegetables, wash and set aside.

Fry the Egusi:

In a dry pot, add the ground egusi and toast on medium heat. Stir frequently until the mixture is lightly golden and aromatic. This usually takes about 5-7 minutes. Be careful not to burn it. Once done, set aside.

Fry the Palm Oil:

In a separate pot, heat the palm oil over medium heat. Allow it to heat until it becomes clear but not smoking.

Sauté Onions:

Add the chopped onions to the hot palm oil and sauté until translucent.

Add Protein:

If using meat or fish, add it to the pot and stir for a few minutes to allow it to absorb the flavors.

Incorporate Egusi:

Lower the heat and add the toasted egusi to the pot. Stir well to combine with the onions and protein. Cook for about 5 minutes.

Add Water or Broth:

Gradually add water or broth, stirring continuously to avoid lumps. Adjust the quantity based on how thick or thin you want the soup to be.

Season:

Add ground crayfish, ground pepper, salt, and any seasoning cubes to taste. Stir and let it simmer on low heat for about 15-20 minutes, allowing all flavors to meld.

Add Leafy Vegetables:

Once the soup has thickened to your liking, add the leafy vegetables. Stir and cook for an additional 5 minutes until the vegetables are wilted but still vibrant.

Taste and Adjust:

Taste the soup and adjust the seasoning if necessary. If it’s too thick, you can add a little more water or broth.

Serve:

Egusi soup is best served hot, accompanied by pounded yam, fufu, or rice.

Egusi Soup - Fried Method

To make egusi soup, grind egusi seeds into powder. Heat palm oil, sauté onions, garlic, and ginger. Fry egusi until golden brown. Add stock and protein. Season with salt, pepper, and desired spices. Simmer for 20 minutes. Serve hot with pounded yam, eba, or rice.

Print Recipe

Prep Time 15

Cook Time 30

Course Dinner, Lunch

Cuisine African/Nigerian

Servings 4 People

Calories 443 kcal

Ingredients

2 Cups Egusi seed (Melon seed) ground
2 kg or more assorted meats. Cow or Goat meat. Cow tripe very important.
1kg dry or fresh fish. your choice
Vegetables (spinach, bitter leaf, or pumpkin leaf) your choice
2 red onions chopped well
fresh or dry pepper to taste
Stock cubes or seasoning powder (2 cubes or as per taste)
Salt to taste
2 tbsp Cameroon pepper optional
2 tbsp ground crayfish optional
1 tbsp Iru Optional

Instructions

Pre-cook preparation

Before preparing the soup, soak the dry fish and stock fish till soft. If you are using the very tough stockfish, boil it for 20 minutes and leave in the pot with the hot water to soak for about an hour. If using the softer stockfish, you can just soak them in cool water till you can break them apart with your hands.
Once the fish and the stockfish have become soft, proceed to remove their bones and break them into appropriate-sized chunks.
To ensure that your dish is healthy and delicious, it is important to rinse your vegetables well and cut them into tiny pieces. Doing so will not only remove any dirt or debris but also enhance the flavor and texture of your meal. So, don't forget to follow these simple steps for a perfect dish every time.
To cook beef and fish with stock cubes, it is recommended to start with the toughest meat and fish first and add the others as they get done. If using a normal pot, begin with stockfish and shaki, add beef after approximately 1 hour and cook until done. You can add the dry fish when all the other meat and fish are cooked because it is already cooked. You just need to cook it long enough until it is soft and integrated with the rest of the ingredients. However, if you are using a pressure pot, the process is different, which will be discussed in another post.
Set aside all the preparation

Cooking Directions

Heat the palm oil in the cooking pot over medium heat. Addthe chopped onions and fry until they turn translucent. Then, add the groundEgusi powder and stir continuously to prevent it from burning. Fry the Egusifor about 5 to 7 minutes or until it changes to a slightly darker shade.
To continue with the recipe, put the assorted meat or fish in the pan and fry it along with the fried Egusi for a few minutes. Then, add the fresh or dried pepper, stock cubes or seasoning powder, and salt. Stir the mixture thoroughly to ensure all the ingredients are well combined.
Gradually add meat or fish stock (the water used to cook the meat or fish) while stirring the egusi. Add a small amount of stock, stir-fry for a while, then add another and continue in this manner until all the stock has been used up. If the soup is still too thick, add hot water in the same manner until you reach the desired consistency. If you have chosen bitter leaf as your vegetable, add it at this time.
Cover the pot and cook for 20 minutes, stirring at intervals. Keep an eye on the water level too, and top it up when necessary. If you don't stir it, it will burn. The egusi needs to be cooked for 30 minutes for it to taste good to someone with authentic Nigerian taste buds. If it's not cooked long enough, it may cause an upset stomach. You'll know the egusi is done when you see that the oil has separated from the mix.
Add salt to taste. If the mixture is too thick, add water.
If you are not using bitterleaf but soft vegetables in your soup, add the vegetable leaves at this point and cook for an additional 5 minutes. The leaves will wilt and blend into the soup, giving it a vibrant touch.

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.

Keyword Egusi

Fried Egusi Soup

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.

If you enjoyed reading this article, you might also like to check out the following Nigeria 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)