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.
Prep Time 15 minutes mins
Cook Time 30 minutes mins
Course Dinner, Lunch
Cuisine African/Nigerian
Servings 4 People
Calories 443 kcal
- 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
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.
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.