Egusi Soup and Eba

To make Egusi Soup, start by cooking beef with onions until soft. In a separate pan, fry fresh tomatoes and pepper in palm oil. Mix ground melon seeds with water to create a paste and add it to the fried mixture. Incorporate stock fish, beef, crayfish, and seasonings, then let it simmer. Finally, add pumpkin leaves and cook for an additional 5 minutes. For Eba, boil water and mix in cassava flakes until it reaches a smooth, stretchy consistency.

Yes, Egusi Soup is naturally gluten-free as it is made from melon seeds and does not contain any wheat or gluten-containing ingredients. However, ensure that the cassava flakes used for Eba are also labeled gluten-free to maintain dietary compatibility.

If you can't find pumpkin leaves (ugwu), you can substitute them with spinach or kale. Both options will provide a similar texture and nutritional value, making them great alternatives for your Egusi Soup.

To store leftover Egusi Soup, let it cool completely, then transfer it to an airtight container and refrigerate for up to 3-4 days. For Eba, it's best to consume it fresh, but if you have leftovers, wrap it tightly in plastic wrap and store it in the refrigerator. Reheat the soup on the stove and add a little water if necessary to loosen it up before serving.

Egusi Soup pairs well with various swallows such as Eba, pounded yam, or fufu. You can also serve it with rice or enjoy it alongside a side of fried plantains for a delicious and hearty meal.