Egusi soup. Egusi soup is unarguably the most popular Nigerian soup. In my few years as a food blogger and Nigerian food lover, I have learned that different recipes exist across different Nigerian ethnic groups. Egusi soup is an exotic hearty food that will satisfy your taste buds.

Ground Egusi seeds give this soup a unique color and flavor. If you can't find Egusi seeds, you can substitute pumpkin seeds. Any combination of crab, shrimp and smoked fish can be used in place of. You can have Egusi soup using 9 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Egusi soup

Prepare 4 cups of egusi.
Prepare of Cow meat(saki,beef,center bone).
It's of Salt.
It's 2 of Knorr cubes.
It's Slice of vegetable.
It's 1/4 kg of Palmoil.
Prepare 3 of cksp Crayfish.
It's 1 teaspoon of achi.
You need 3 of fresh pepper.

Egusi Soup is a finger-licking good Nigerian soup made with a white variety of pumpkin seeds. It is spicy, nutty with exotic African flavors! See the video below on how to make Egusi Soup. Nigerian Egusi Soup is a soup thickened with ground melon seeds and contains leafy and other vegetables.

Egusi soup instructions

Wash and boil meat with enough water salt,maggi and onion.boil for 40minutes..
Blend egusi with pepper and keep..
Onces the meat is soft and tender add more water enough for the soup and palmoil..
Allow it to boil very well.at least for 10minutes.pour in the egusi and stir..
Cover to boil,boil for 15mins.then add achi.mix the achi with warm water.just quarter cup..
Boil for 12ninutes.by now it will be thick.because achi is a thicknen.
Add maggi,crayfish and uziza seed.boil for at least 10minutes..
Wash and add slice vegetable.stir and put off the heat..

Find out how to cook egusi soup with this egusi soup recipe. Egusi Soup is a rich and savory West African soup made with ground melon seeds (egusi seeds) and eaten with fufu dishes. Egusi Soup - Nigerian Melon Seed Stew. Quick, easy and healthier Egusi soup, made with lots of spinach. Egusi, or melon seeds, is a staple ingredient in many West African dishes and makes a great thickening base for soups and stews.