How to Make Appetizing Egusi Soup

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 12 ingredients and 6 steps. Here is how you cook that.

Ingredients of Egusi Soup

1. Prepare 3 cups of egusi.
2. You need of Neatly sliced ugu.
3. You need 4 cubes of knorr chicken.
4. You need 1/4 of ts of salt.
5. You need 1 of deboned big dry fish.
6. You need of Stock fish.
7. Prepare of Blended Tomatoes, red bell pepper and attarugu, Albasa.
8. You need 3 serving spoon of palm oil.
9. You need of Stock water.
10. Prepare of Locust beans.
11. It's 3 tbs of cray fish.
12. It's of Copped ponmo.

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 step by step

1. Place your clean pot on the stove, add palm oil, add some sliced onion then blended tomatoes.
2. Cover the pot and let it cook for 5 - 10min, stir occasionally.
3. Add ponmo, stock fish and enough stock water.
4. Add dry fish, locust and seasoning.
5. Mix the Egusi with little hot water, add to the mixture.
6. Finally add ugu and cook for 3min.

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.