Egusi is a West Africa name for the seeds of plants like squash, melons, and gourds that, when dried and ground become a staple ingredient in many African Dishes. For this recipe, this Egusi soup is thickened with ground equsi and contains some vegetables such as tomato patse, onion, red palm oil,…
Egusi Soup Recipe
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West African Egusi Soup
- 2 cups ground egusi
- Red palm oil
- 2 tablespoon tomato paste you can use 2 fresh tomatoes, chopped
- 1 medium onion
- chili pepper
- Salt to taste
- Black or cayenne pepper
- Heat the oil in a pot over medium heat.
- Add the onions and sauté for 1 minute
- Add all the ingredients to the pot except the ground egusi. Stir thoroughly and let it boil for 3 minutes.
- Add the egusi to the pot and stir. Add water to your desired consistency to make a smooth sauce.
- Cook on a low heat for 15 – 20 minutes.
- Serve with yam, rice, plantain, or grilled fish, chicken, or meat.
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This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.
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Nigerian Egusi Soup Recipes
- 1 cup blended onions (about 3- 5 and fresh chilies, to taste)
- 4 cups egusi (melon seeds, ground or milled)
- 1⁄2 – 1 cup palm oil
- 2 teaspoons fresh Une (Iru, locust beans)
- Salt (to taste)
- Ground crayfish (to taste)
- 7– 8 cups stock
- Cooked Meat & fish (quantity and variety to personal preference)
- 2 cups cut pumpkin leaves
- 1 cup waterleaf (cut)
- 3 tablespoons bitter leaf (washed)
- Prepare the egusi paste:
- Blend egusi seeds and onion mixture. Set aside.
MAKE THE SOUP:
- In a large pot, heat the palm oil on medium for a minute and then add the Une.
- Slowly add the stock and set on low heat to simmer.
- Scoop teaspoon size balls of the egusi paste mixture into the stock. Be sure to keep ball shape.
- Leave to simmer for 20 – 30 minutes so the balls cook through.
- Add the meat and fish and other bits which you’d like to use.
- Add cut-up pumpkin leaves and the waterleaf
- Stir and put a lid on the pot and allow cook for 7–10 minutes, till the leaves wilt.
- Add the bitter leaf. Leave the lid off while the cooking finishes for another 5-10 minutes.
- Stir, check seasoning and adjust accordingly.
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Just need some simple ingredients, equipment, and cooking skills. You are able to make and enjoy a West African traditional Egusi Soup without coming to the dear dining restaurants. If you feel this recipe is useful, please leave your comments below and take time to read other recipes to be an international chef at your home.