Egusi soup is unarguably the most popular Nigerian soup, learn to make two of the most popular recipes for (ofe egusi) in Nigeria, you will also learn about all the ingredients used in making them.
Like I stated on the introductory page; Egusi (melon) soup is the most popular of all Nigerian soup.
- Some are required while very few are optional. Meat of choice 2kg (beef, chicken turkey, goat meat, or assorted meat) Assorted meat is a combination of different parts of a cow 4 cups of egusi (melon) Dry fish (about two medium sizes) 1 cup of ground crayfish 1 cup of Ground Osu (optional) a good quantity of washed bitterlaef (see the video below) 3 cubes of knorr, maggi or other natural sweetener 250ml of palm oil About 2 liters of water Salt and pepper to taste. One medium size Stock fish head (okporoko) (optional) Ogiri or dawadawa or opkei (local ingredients) optional
- 1Grind the four cups of egusi with a dry blender or hand grinding machine and set aside in a bowl. Add about a cup of water to it and stir to make a very thick paste (this is properly illustrated in the video below)
Be sure that the bitterleaf (onugbu) is properly washed, it is advisable to remove over 95 percent of the bitter taste, this process in known to most Nigerians, it involves washing and squeezing the bitter leaves for several minutes in a very big bowl.
If you bought the already-washed bitterlaef from the market it already, beautiful! it is advisable to boil alone for about ten minutes, this would further remove the bitter taste and serve other purposes.
Parboil the meat of your choice with all the necessary ingredients, it is advisable to parboil meat with some ingredient before adding to the main food, this improves the taste of the meat. Parboil for about ten minutes, then add water and cook till the meat is tender and the stock (water) is about to dry. Use two cubes of knorr, one spoon of kitchen glory beef spice (optional), a teaspoon of salt and half cup of sliced onions.
Soak the dry fish and stock fish in a bowl with hot water and wash thoroughly to remove sand and center bone, then set aside. Tear open the head of stock fish and wash.
Here is the actual making of Nigerian egusi soup with bitterleaf.
Set your cooking pot on fire and add 250ml of palm oil (red oil), allow to heat for a minutes but don’t allow to bleach. Add the egusi paste and keep stirring for the next eight to ten minutes to form seed-like crumbs.
Then transfer the already cooked meat into the pot, stir, add the washed dry fish, stock fish, ground crayfish, 2 cubes of maggi or knorr, 3 cups of water. then cover half way and allow to boil for the next ten to fifteen minutes.
- 2Stir occasionally to avoid burning.
At this point you can add one cup of ground osu (optional), a tablespoon of ground ofor or achi.
Add the already washed bitter leaves, (or ugu [fluted pumpkin]), one spoon of ground dawadawa (local ingredients), taste for salt and pepper.
You may add another cube of knorr. Allow to boils for five to ten minutes and you just made a delicious egusi soup.
- 3Nigerian egusi soup could be served with rice, but most especially eba and fufu.
I also enjoy eating this soup and pounded yam together.
Note: This soup can also be made with fluted pumpkin, the same process should be followed the only different is that bitter leaves should be replaced with fluted pumpkin leaves
- Total Fat20 g31%
- Sat. Fat20 g100%
- Carbs40 g13%
- Fiber40 g160%
- Protein80 g160%