Egusi soup. Egusi soup is unarguably the most popular Nigerian soup. In my few years as a food blogger and Nigerian food lover, I have learned that different recipes exist across different Nigerian ethnic groups. Egusi soup is an exotic hearty food that will satisfy your taste buds.

Ground Egusi seeds give this soup a unique color and flavor. If you can't find Egusi seeds, you can substitute pumpkin seeds. Any combination of crab, shrimp and smoked fish can be used in place of. You can have Egusi soup using 11 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Egusi soup

Prepare 4 cups of egusi.
Prepare 1 of cksp Ofo.
You need 1 kg of Meat.
It's 1 of dryFish.
Prepare 1 of Stockfish.
It's 1 of small Onion.
You need 2 cubes of Maggi.
You need of Salt.
It's 2 of cksp Palmoil.
You need 2 handful of leaves Ukazi.
It's 3 of cksp Crayfish.

Egusi Soup is a finger-licking good Nigerian soup made with a white variety of pumpkin seeds. It is spicy, nutty with exotic African flavors! See the video below on how to make Egusi Soup. Nigerian Egusi Soup is a soup thickened with ground melon seeds and contains leafy and other vegetables.

Egusi soup instructions

Wash and boil and with stockfish.boil for 30mins.with salt,onion,maggi cubes..
Boil in more water,palmoil and allow it to boil for 5mins..
Blend the egusi and sprinkle it inside the soup.boil for 15mins..
Add ofo,but first mix it with little amount of water before pouring it inside..
Allow it to cook for 8mins.wash and ukazi and pound for 2mins.soft pounding..
Add crayfish,fresh pepper,salt and maggi cubes boil it for 5mins..
De bone the dry fish and add.boil for another 4mins then add the ukazi leaves..
Boil for 2mins and the soup is ready..

Find out how to cook egusi soup with this egusi soup recipe. Egusi Soup is a rich and savory West African soup made with ground melon seeds (egusi seeds) and eaten with fufu dishes. Egusi Soup - Nigerian Melon Seed Stew. Quick, easy and healthier Egusi soup, made with lots of spinach. Egusi, or melon seeds, is a staple ingredient in many West African dishes and makes a great thickening base for soups and stews.