Nigerian Egusi Soup
Recipe by Head Chef Daisy
Egusi, also spelled egushi is the protein and fiber rich seed of West African melon. After the seeds are dried, we grind them to make this tasty stewed dish. I'm always getting asked to make this dish because it is so unique and flavorful. There's nothing like it out there! It's not hard to make at all, even though when you see it you might assume it's a complex dish. I hope you enjoy making this dish as much as I do!
Prep Time
15 mins
Total Time
40 mins
Yield
8 - 10 servings
Ingredients
- 1 medium onion
- 1 bell pepper
- 2 scotch bonnet or habanero hot peppers
- 1 finger (2 inch) piece of ginger
- 4 cloves garlic
- 3 tbsp dried crayfish
- 1/4 cup smoked shrimp or stock fish
- 1/4 cup palm oil or olive oil
- 2 cups ground egusi (melon seeds)
- 4 cups broth or water
- 1/2 cup chopped leafy greens
- 2 cups cooked meat of choice
- Spices
- 2 tbsp paprika or red chili powder
- 1 bouillon cube
- 1 tsp salt
- 1 tsp black or cameroon pepper
Instructions
- In a blender or food processor, blend the following ingredients: onion, bell pepper, hot peppers, garlic and ginger.
- Heat up oil in a large stock pot and add in the blended mixture. Stir fry on medium-low heat for 5 minutes.
- Afterwards, add in the cleaned smoked shrimp or stock fish with the assorted cooked meat of choice and stir fry for another 5 minutes.
- Add the rest of the ingredients to the pot: crayfish, ground egusi, broth or water. Stir completely and let it cook on medium-low heat for about 15 minutes.
- Add in all the spices to the pot, mix thoroughly and taste. Add more salt if desired. Lastly, add in the chopped leafy greens. You can use spinach, kale, bitter leaf or other greens. Simmer on very low heat for 5 minutes then turn off.
- Serve this dish with any starch of choice. Traditionally, it is served with any kind of fufu. My favorite is with eba (cooked garri). Some enjoy it with white rice too!