Introducing Egusi Soup using the fried method
Egusi soup using the fried method is one of the most popular and flavorful soups in Nigerian cuisine. Loved across West Africa, this rich delicacy is prepared with ground melon seeds (egusi), palm oil, leafy vegetables, spices, and assorted meats or fish. Among all cooking styles, the fried method stands out because it gives the soup a deep, aromatic flavour and a slightly grainy texture that’s both filling and irresistible. Whether you’re cooking for family, guests, or a special celebration, this dish is sure to be a showstopper.
Table of Contents
Why Choose the Fried Method for Egusi Soup?🥘
The fried method is widely considered the most authentic way to prepare Egusi soup. Unlike the boiling method, frying the egusi paste in palm oil enhances its nutty flavour and prevents it from becoming lumpy. The result is a soup that’s rich, thick, and perfectly seasoned to pair with fufu, pounded yam, or rice.
Ingredients Needed📝
Here’s what you’ll need to make Egusi soup using the fried method (serves 6–8 people):
- 2 cups ground egusi (melon seeds)
- 1 cup palm oil
- 2 medium onions (blended or chopped)
- 3 medium fresh tomatoes (blended) – optional for extra colour
- 4 scotch bonnet peppers (blended)
- 2 tablespoons ground crayfish
- 6 cups beef or chicken stock
- 2 seasoning cubes
- 1 teaspoon ground locust beans (iru) – optional
- 500g assorted meats (goat meat, beef, tripe, or cow skin)
- 1 medium stockfish or dried fish (washed and deboned)
- 1 handful of bitter leaves or spinach (washed and chopped)
- Salt (to taste)
Equipment Needed🍳
To prepare Egusi soup using the fried method, you’ll need:
- 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 Using the Fried Method 👩🍳
Step 1: Prepare the Egusi Paste
- Mix the ground egusi with a little water to form a thick paste.
- Set aside for frying.
Step 2: Heat the Palm Oil
- Pour palm oil into your pot and allow it to heat up on medium.
- Add the blended onions, tomatoes, and peppers. Fry until the oil floats and the mixture loses its raw taste.
Step 3: Fry the Egusi
- Add the egusi paste to the fried mixture.
- Stir continuously to prevent burning. Fry for about 10–15 minutes until the egusi turns golden and crumbly.
Step 4: Add Stock and Seasonings
- Pour in your meat stock gradually while stirring.
- Add seasoning cubes, crayfish, and iru if using.
- Stir and allow the soup to cook for 10 minutes.
Step 5: Add Proteins
- Add your assorted meats, stockfish, and dried fish.
- Simmer for 10–15 minutes to absorb the flavours.
Step 6: Add Vegetables
- Finally, add your bitter leaves or spinach.
- Stir gently and allow to simmer for another 5 minutes.
Your Egusi soup using the fried method is ready! 🎉
Fried Egusi Soup served with swallow
Pro Cooking Tips💡
- For extra flavour, roast your egusi seeds lightly before grinding.
- Use freshly ground crayfish for an authentic smoky taste.
- Avoid overcooking the vegetables to retain nutrients and colour.
- Palm oil should be heated moderately — not bleached.
Nigerian Fried Egusi Recipe
Egusi Soup - Fried Method
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
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 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.
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Frequently Asked Questions🙋🏽♀️
1. Can I make Egusi soup without palm oil?
👉Yes, but palm oil is what gives the soup its authentic flavour and colour. You can substitute with vegetable oil, but the taste will differ.
2. Can I use spinach instead of bitter leaves?
👉Absolutely! Spinach, ugu (fluted pumpkin leaves), or kale are excellent substitutes.
3. How do I make my Egusi soup thicker?
👉Fry the egusi paste longer before adding stock, or reduce the stock quantity slightly.
4. What can I eat Egusi soup with?
👉Egusi soup pairs best with fufu, pounded yam, semovita, or even rice.
5. How long does Egusi soup last?
👉Stored in the refrigerator, Egusi soup can last 4–5 days. Frozen, it lasts up to 1 month.
If you enjoyed reading this article, you might also like to check out the following Nigeria recipes.
How to make egusi soup (boiled method)
How to make egusi soup (Moulded 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
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