A classic Nigerian dish made with ground melon seeds.
Ingredients
- 1cupground egusi seeds
- 2tbspvegetable oil
- 1pieceonion, chopped
- 2clovegarlic, minced
- 1tspgrated ginger
- 1lbbeef or goat meat, cut into small pieces
- 1lbfish (optional), cut into small pieces
- 2cupswater
- 1tspsalt
- 1/2tspblack pepper
- 1/2tspground cumin
- 2tbsptomato paste
- 2cupsspinach or other leafy greens (optional)
- 2pieceScotch bonnet peppers (optional), chopped
How to make Egusi Soup
Prepare the Egusi Seeds
Rinse the egusi seeds and soak them in water for 30 minutes.
Drain and grind the seeds into a fine paste using a blender or food processor.
Cook the Meat
Heat oil in a large pot over medium heat.
Add onion, garlic, and ginger; sauté until onion is translucent.
Add beef or goat meat; cook until browned.
Add fish (if using); cook until browned.
Add Water and Spices
Add water, salt, black pepper, and cumin; stir well.
Bring mixture to a boil, then reduce heat to low.
Add Egusi Paste
Stir in the ground egusi paste.
Cook for 10-15 minutes, stirring occasionally.
Add Tomato Paste
Stir in tomato paste.
Cook for 5 minutes.
Add Leafy Greens (Optional)
Add spinach or other leafy greens; stir well.
Cook until greens are wilted.
Add Scotch Bonnet Peppers (Optional)
Add chopped Scotch bonnet peppers; stir well.
Serve
Serve egusi soup hot with fufu, garri, or rice.
Tips & Tricks
Use a blender or food processor to grind the egusi seeds.
Adjust spice levels to taste.
Add other vegetables like bell peppers or carrots for added flavor.
Use beef or goat broth instead of water for more flavor.
FAQS
How do I make egusi soup step by step?
To make egusi soup, start by rinsing and soaking 1 cup of ground egusi seeds in water for 30 minutes. Drain and grind the seeds into a fine paste. In a large pot, heat 2 tablespoons of vegetable oil over medium heat and sauté 1 chopped onion, 2 minced garlic cloves, and 1 teaspoon of grated ginger until the onion is translucent. Add 1 pound of beef or goat meat and cook until browned, then add fish if desired. Pour in 2 cups of water, season with 1 teaspoon of salt, 0.5 teaspoon of black pepper, and 0.5 teaspoon of ground cumin. Bring to a boil, then reduce heat and stir in the egusi paste. Cook for 10-15 minutes, add 2 tablespoons of tomato paste, and cook for another 5 minutes. Finally, stir in 2 cups of spinach or other leafy greens and chopped Scotch bonnet peppers, cooking until the greens are wilted. Serve hot with fufu, garri, or rice.
Is egusi soup suitable for a gluten-free diet?
Yes, egusi soup is naturally gluten-free as it is made primarily with ground melon seeds and does not contain any wheat or gluten-containing ingredients. However, be sure to serve it with gluten-free sides like rice or gluten-free fufu to maintain the dietary compatibility.
What can I substitute for egusi seeds in the soup?
If you can't find egusi seeds, you can substitute them with ground sunflower seeds or pumpkin seeds, although the flavor and texture will differ slightly. For a nutty flavor, you might also consider using ground cashews or almonds, but keep in mind that this will change the traditional taste of the dish.
How should I store leftover egusi soup?
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 the soup in portions. When ready to eat, thaw in the refrigerator overnight and reheat on the stove or in the microwave until heated through.
What are the best side dishes to serve with egusi soup?
Egusi soup pairs wonderfully with traditional Nigerian sides like fufu, garri, or rice. You can also serve it with pounded yam or amala for a complete meal. The rich, savory flavors of the soup complement these starchy sides perfectly, making for a satisfying dining experience.
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Marnirni-apinthi Building, Lot Fourteen,
North Terrace, Adelaide, South Australia, 5000
Australia