Recipe: Delicious Egusi soup

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 cook Egusi soup using 11 ingredients and 4 steps. Here is how you cook that.

Ingredients of Egusi soup

1. You need of Spinach/ugu leaf as u required.
2. It's 2 of tomatoes.
3. It's 2 of red peper.
4. Prepare of Scotch bonnet as required.
5. It's of Oil either palm oil or veg oil.
6. You need of Seasoning.
7. It's of Pumpkin seeds grinded.
8. It's of Onion.
9. It's of White meat or red aa required.
10. It's of Stock fish.
11. Prepare of Smoked fish.

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

1. Wash and diced all the ingredients above.
2. The stock fish first need to be washed with hot water and cook with some garlic n ginger paste,then add the chicken,smoked fish and let both cook.
3. Put some oil to the pot add the onionsand let sim for some minutes garlic n ginger paste add the grinded pepper choped tomatoes stir fry and add a bit of water to bring to boil.
4. Add the cooked meat n stock fish,smoked fish.

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.