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 - Today I'm going to be showing you how to make Egusi soup since I made my last egg this would be a lot of you have been asking me to make.
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.
You can have Egusi soup using 11 ingredients and 3 steps. Here is how you achieve that.
Ingredients of Egusi soup
- You need of Egusi.
- Prepare of Dry fish.
- You need of Stock fish.
- It's of Palm oil.
- Prepare of Shombo.
- Prepare of Pepper.
- You need cubes of Seasoning.
- You need of Crayfish.
- Prepare of Periwinkle.
- It's leaf of Bitter.
- You need of Cow leg.
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. Egusi soup is a culinary soup prepared with egusi seeds as a primary ingredient.
Egusi soup instructions
- In a soup pot add palm oil allow to heat for 3-5min add blended pepper and shombo fry till dry and add egusi.
- Fry for some minute and add meat and fish stock and cry fish salt and seasoning cubes.
- Add fish and meat and bitter leaf and allow to cook for 10min and food is ready.
Egusi seeds are the fat- and protein-rich seeds of certain cucurbitaceous (squash, melon, gourd) plants. Egusi soup is common and prevalent across Central Africa, and may be served atop rice. Nigerian Egusi Soup (Caking Method) [Video] Egusi and Ogbono Soup Combo Fried Egusi Soup [Video] Ofe Achara with Akpuruakpu Egusi [Video] Egusi Soup for Haters of Egusi Soup Sunflower. 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.
