EGUSI SOUP

Recipe for:

The Nigerian Egusi soup, prepared with melon seeds, is prepared by most tribes in Nigeria in many ways. It is known as Miyan Gushi in Hausa, Ofe Egusi in Igbo, and Efo Elegusi in Yoruba. Suits for lunch or dinner.

Traditional root (cultural influence, history, etc):

Cultural Influence of Egusi

Egusi is a staple of Nigerian cuisine, especially among Igbo, Yoruba, and Hausa ethnic groups. It is incorporated into several traditional Nigerian recipes, including the popular egusi soup and egusi stew. It is a well-liked component in various meals because of its rich, nutty flavour and thickening abilities.

Egusi-based foods frequently take front stage during traditional Nigerian festivals and celebrations. For instance, egusi soup or stew may be prepared and offered to visitors during weddings, naming ceremonies, and other special occasions as a sign of hospitality and abundance. These meals represent the cultural significance of food in social gatherings and are linked to communal eating.

Origin of Egusi

Egusi, commonly referred to as melon seeds, are said to have come from West Africa. Although its precise origin is unknown, it is frequently linked to Nigeria and other West African nations.

In Nigeria, egusi is widely grown and consumed, especially by Igbo, Yoruba, and Hausa ethnic groups. The egusi soup and egusi stew both contain it, and it is a crucial component of Nigerian cuisine.

Egusi is well-liked outside of Nigeria in nations in West Africa like Ghana, Cameroon, and Sierra Leone. As a reflection of the many regional culinary traditions, egusi seeds are used in a variety of cuisines throughout the world.

Perfect for serving with: Bread

Prep time: 30 min

Servings: for 2 people

Nutritional Info:

Calories:300-400

Protein:10-15grams

Carbohydrates:10-15grams

Fat:20-30grams

Fiber: 5-7grams

The kind and quantity of meat or vegetables includes, as well as the amount of palm oil used can all affect the nutritional gains. Egusi seeds itself is a good sourced of nutritional fiber, healthy fats and protein. Additionally, they have vitamins and minerals include vitamin E. including meat, fish or other courses of protein in the soup can increase its overall protein content.

Key Protein Source: Plant proteins and animal proteins

Ingredients:

4½ cups (600g) Egusi (Melon) seeds

2 cooking spoons red palm oil

Beef: Best cut and Shaki (cow tripe)

Fish: Dry Fish and Stock Fish

3 tablespoons ground crayfish

Pepper and Salt (to taste)

Vegetable: Nigerian pumpkin leaves, spinach or bitter leaves

3 small stock cubes

1 Ogiri Okpei (traditional locust bean seasoning: optional)

Hard to find ingredients:

Ogiri Okpei (traditional locust bean seasoning

Preparation Directions:

This method produces a healthier egusi soup as there is no frying involved. It requires less oil too.

1. Boil the shaki, stock fish and dry fish in 1 liter of water with the stock cubes till they are well done. The first sign of a done shaki is that the cuts will start curling on themselves.

2. Wash the beef to be used for the soup, add it to the pot and cook on medium heat till done.

3. As soon as the shaki, fish and meat are done, add crayfish and pepper, stir and remove all the meat from the stock (water used in cooking the meat and fish), and place in a different pot or plate.

4. Add the ground egusi to the stock and stir. If the stock from cooking your meat and fish is not enough to give you a medium consistency, add some water to get the consistency of evaporated milk or a bit thicker. It will not be as smooth as evaporated milk though.

5. Cover and cook till the egusi cakes. Stir and add a little bit more water. watch it closely so that it does not burn.

6. Repeat step 3, adding only a small quantity of water at a time. After about 25 minutes, you will notice the clear egusi oil coming to the surface of the soup.

7. Add the red palm oil and bitter leaves (if it is your choice of vegetable), pepper and salt to taste and cook for about 7 minutes. You know it is good to continue when the palm oil and egusi form a good blend of light yellow color.

8. Add the cooked meat and fish. If using pumpkin leaves or any other soft vegetable, add it at this time and stir the soup.

9. Add salt to your taste, stir, and leave to simmer for 2 minutes maximum.

10. Turn off the heat. Leave to stand for about 5 minutes before serving.

The egusi soup is ready to be served with Garri (Eba), Semolina Fufu, Amala, Cassava Fufu, or Pounded Yam

Special Notes (heating/freezing/cooking techniques):

Before you cook Egusi Soup

Before preparing the soup, soak the dry fish for about half an hour. If you are using the very tough stockfish, boil it for 20 minutes and leave in the pot with the hot water to soak for about an hour. If using the softer stockfish, you can just soak them in cool water till you can break them apart with your hands.

When the fish and stockfish are soft, debone and break them into sizeable chunks.

Much closer to your cooking time, grind the egusi with a dry mill. Grind the crayfish and the dry pepper separately and set aside. Wash the vegetable to be used. Cut into tiny pieces

YouTube videos:

How to Cook Egusi Soup https://www.youtube.com/watch?v=s90YjNWirto

References: https://specialtyproduce.com/produce/Egusi https://www.seriouseats.com/nigerian-egusi-soup-5271598