Introducing Egusi Soup with the moulded method📢
Egusi Soup with the moulded method (Akpuruakpu) is one of the most beloved dishes in Nigeria, enjoyed by many ethnic groups for its rich flavour, thick texture, and nutritional value. This traditional cooking style gives the soup a unique consistency by moulding the ground melon seeds into small lumps that absorb the delicious flavours of the broth. If you’ve ever wanted to make authentic Nigerian Egusi Soup the proper way, this step-by-step guide will walk you through everything you need to know
Table of Contents
What is Egusi Soup?🙋🏽♀️
Egusi Soup is a popular West African dish made from ground melon seeds, palm oil, vegetables, and a blend of proteins like beef, stockfish, goat meat, or chicken. In the Akpuruakpu method, the melon seed paste is moulded into small balls before being added to the soup, creating a hearty, chunky texture that makes it stand out from the regular Egusi Soup styles.
Ingredients Needed for Egusi Soup with the Moulded Method🍽️
Here’s what you’ll need to make Egusi Soup with the moulded method (Akpuruakpu)
- 2 cups ground Egusi (melon seeds)
- ½ cup palm oil
- 500g assorted meat (goat meat, beef, or chicken)
- 1 medium stockfish (washed and soaked)
- 1 cup dry fish (cleaned and deboned)
- 1 medium onion (chopped)
- 2 scotch bonnet peppers (blended)
- 2 tablespoons ground crayfish
- 2 seasoning cubes
- Salt to taste
- 1 bunch spinach, pumpkin leaves, or bitter leaf (washed and shredded)
- 2–3 cups meat stock
Equipment Needed to Make Egusi Soup with the Moulded Method🥄
- 1 Large cooking pot
- 1 blending machine or grinding stone
- Mortar and Pestle: For grinding pepper
- Wooden spoon or ladle
- Kitchen knife and chopping board
- bowl for washing
- Strainer (for dry fish and stockfish)
Step-by-Step Instructions to Make Egusi Soup with the Moulded Method🍲
Step 1: Prepare the Proteins
- Wash and season your meat with onions, seasoning cubes, and salt.
- Boil until tender, then add stockfish and dry fish.
- Set aside the stock for later.
Step 2: Prepare the Egusi Paste
- Mix ground melon seeds with a little water to form a thick paste.
- Using clean hands, mould the paste into small lumps (Akpuruakpu) and set aside.
Step 3: Make the Soup base
- In a large pot, heat palm oil until hot but not bleached.
- Add onions and blended pepper, fry for 5–7 minutes, then stir in ground crayfish.
- Add the broth to the pot.
Step 4: Add the Stock and Egusi Balls
- Pour in the meat stock, allow it to simmer, then gently add the moulded Egusi balls.
- Cover and cook for about 10 minutes without stirring so the lumps stay intact.
Step 5: Add Meat and Vegetables
- Return the boiled meat, stockfish, and dry fish to the pot.
- Allow everything to cook together for another 10–15 minutes.
- Finally, add the vegetables and simmer for 5 minutes.
- In the last few minutes of cooking, add the spinach or any other greens and allow them to wilt.
- Add ground crayfish and pepper, and adjust seasoning as desired.
- Cook for an additional 5 minutes before removing from the heat.
👉 Your Egusi Soup with the Moulded Method (Akpuruakpu) is ready to be served with pounded yam, eba, fufu, or semovita!
Nigerian Moulded Egusi Soup served with
Tips for the Best Egusi Soup💡
- Do not over-stir after adding the Egusi balls—this keeps them firm and chunky.
- Add bitter leaf for a slightly bitter, traditional taste or spinach/pumpkin leaves for a milder flavour.
- Adjust pepper based on your spice tolerance.
Moulded Egusi Soup Recipe
Egusi Soup – Moulded Method (Akpuruakpu).
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
Nutritional Information (Approximate per Serving)🍽️
Nutritional Information (Approximate per Serving
)
- Calories: 460 kcal
- Protein: 35g
- Fat: 28g
- Carbohydrates: 15g
- Fiber: 3g
- Sodium: 780mg
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 neutralise 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 Nigerian recipes.
How to make egusi soup (boiled method)
How to make egusi soup (fried method)
How to make bitterleaf soup
How to make okra soup (ofe okwuru)
How to make fisherman’s soup
How to make ofe Owerri soup
How to make oha soup (ofe oha)
How to make ogbono soup (ofe ogbono)
How to make seafood okra
Frequently Asked Questions (FAQs)🙋🏽♀️
1. What is the difference between the Akpuruakpu method and the frying method of Egusi Soup?
👉The frying method involves frying ground Egusi in palm oil, while the Akpuruakpu method moulds the Egusi paste into lumps before cooking, giving the soup a chunky texture.
2. Can I use vegetables other than pumpkin leaves?
👉Yes! Spinach, kale, or bitter leaves can be used depending on preference.
3. Can Egusi Soup be stored?
👉Yes. It can be refrigerated for up to 5 days or frozen for up to 1 month. Reheat before serving.
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