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 5 ingredients and 4 steps. Here is how you cook that.
Ingredients of Egusi soup
- It's of I derica of Egusi.
- It's 1 kg of cow meat.
- Prepare of Cray-fish, stockfish, dry-fish, gbomo,sarki,.
- It's of Ukwu, locus beans.
- Prepare of Red oil, tomatoes, red pepper, Onions, seasoning cubes, salt,.
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 step by step
- Grind the red pepper, onions and tomatoes.....boil the pepper mix.. also boil the meat, stockfish and sarki together.
- Put an empty dry pot on heat add red oil, onions and locus beans... Let it fry for some minutes, then add the pepper mix, fry for about 15mins then add the egusi, let fry very well..
- Add the meat stock let it cook for like 10mins, then add the meat, sarki, stock fish, dry fish, cray fish, add your seasoning cubes and salts. Let it cook for 10mins.
- Add the ukwu. And reduce the heat and drop after 2mins. You can serve with ebá, semo, pounded yam, fufu,etc....
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.
