Egusi Soup

To make Egusi soup, start by toasting 1 cup of Egusi in a dry pan until lightly browned. Then, blend 2 tomatoes, 2 peppers, and 1 onion until smooth. Marinate 500g of goat meat with 2 habaneros, 2 cloves of garlic, 1 piece of ginger, and your choice of herbs and spices. Cook the marinated goat meat in a pot until tender, then add the blended mixture and cook for about 10 minutes. Stir in the toasted Egusi and let it simmer until thickened. Finally, add 200g of smoked tuna and cook for an additional 5 minutes.

Yes, Egusi soup is naturally gluten-free as it is made primarily from ground melon seeds and does not contain any wheat or gluten-containing ingredients. This makes it a great option for those following a gluten-free diet.

If you're looking for a substitute for goat meat in Egusi soup, you can use chicken, beef, or even fish. For a vegetarian option, consider using mushrooms or tofu to maintain a hearty texture while keeping the dish plant-based.

To store leftover Egusi soup, let it cool to room temperature, then transfer it to an airtight container. It can be refrigerated for up to 3-4 days. For longer storage, consider freezing it in portions, where it can last for up to 3 months. Just make sure to thaw it in the refrigerator before reheating.

Egusi soup pairs wonderfully with various side dishes. Traditionally, it is enjoyed with pounded yam, fufu, or rice. You can also serve it with plantains or a side salad for a refreshing contrast to the rich flavors of the soup.