Egusi Soup is a popular Nigerian soup which is made with egusi or melon seed. Melon seed contains vitamin E which protects the skin and slows down the aging process, may help regulate blood sugar levels in diabetic patients and also has contents of unsaturated fats which may contribute to heart health among others. Now, let’s see how to make this delicious Nigerian dish, shall we?
Ingredients
Too cook kpomo
- 200g kpomo
- 1 small onion
- 200g shaki(tripe)
- 1 beef seasoning
- 1 tsp salt
To cook beef
- 500g beef
- 1 small onion
- 2 cubes of beef seasoning
- 1tsp salt
- 130g stock fish
For the Soup
- 4 pieces of kpanla fish
- 1 ½ cup melon seeds
- 2-3 tatashe
- 5-8 scotch bonnet (or to tolerance)
- 200 ml palm oil
- 1TBS locust beans
- 1 medium onions(chopped)
- Half cup ground cray fish
- Handful vegetables (ugu, uziza or spinach)
- 1 seasoning cube
- 1tsp salt.
Process
- In a pot, add shaki, kpomo and college (preferably a pressure pot), add some onion, salt and seasoning cube (please don’t add thyme or curry). Add a little water, stir well, cover pot, allow to cook until done and set aside.
- In a different pot, bring in your regular beef (got meat, cow meat or even chicken). Season with some salt, beef seasoning and chopped onions, add tour stock fish as well, cover and allow to cook until done and set aside.
- Wash your kpwanla fish with warm water and salt and set aside.
- Roast your melon seeds on low heat for about 5 min and blend.
- Blend tatashe and scotch bonnet (atarodo).
- In a pot, add your palm oil, locust beans (iru optional). Stir and fry for 1minute on low heat. Add in your onions, fry for a bit then pour your blended pepper mix, crayfish powder and stir properly on low heat.
- In a bowl, pour blended melon seeds (Egusi) and some water, mix well and bring to paste (your paste shouldn’t be watery and shouldn’t be too thick as well).
- Now go in with your egusi paste scoops into the soup base, cover pot and allow to cook for about 5-7 minutes on low heat before stirring.
- Go in with your already cooked kpomo, shaki, cow leg ,beef, dried fish and add a little water to loosen it a bit.
- Add crayfish powder and some seasoning cubes and a bit of salt or salt to taste. Give it a quick stir and allow to cook for about 15-20 minutes on low heat.
- Stir and allow to cook for another 5 minutes until the palm oil is already floating on your soup base.
- Go in with your already washed ugu and uziza leaves, stir and combine properly and allow to cook for about 2 minutes.
You can serve with hot pounded yam, tuwon shinkafa, amala or any swallow of your choice.
