Egusi Soup
Egusi soup is a rich, savory dish with a history rooted in West African culture. With its combination of ground melon seeds, tender meats, and leafy greens, it’s a comforting and flavorful dish that brings people together.
Equipment
- Large Pot
- Pan
Ingredients
- 2 cups Egusi (Melon Seeds)
- 1-2 lbs Meat (Beef, Goat, Chicken, or Tripe)
- as desired Stockfish
- 2 cups Leafy Greens (Spinach or Ugu)
- 2 tablespoons Ground Crayfish
- 1 tablespoon Ground Pepper
- 1-2 Bouillon Cubes
- to taste Salt
- 1/4 cup Palm Oil
- as needed Water or Broth
- 1 Onion (Optional)
Instructions
- Grind the egusi seeds into a fine powder. Cut the meat into bite-sized pieces and wash the leafy greens thoroughly.
- In a large pot, cook the meats and stockfish in water. Add bouillon cubes, salt, and half of the ground pepper. Let it simmer for 30-40 minutes until the meat is tender.
- In a separate pan, heat palm oil and sauté onions (if using) until translucent. Add the ground egusi paste, stirring continuously to avoid lumps. Add water to make the paste smooth and thick.
- Once the meat is tender, add the egusi paste to the pot. Stir well to combine and cook for 10-15 minutes to allow the flavors to meld together.
- Add the chopped greens to the pot and simmer for another 10-15 minutes. Taste and adjust the seasoning if necessary.
- If the soup is too thick, add more water or broth to achieve the desired consistency. Let it cook for a few more minutes, then serve.
Notes
Feel free to swap meats or greens based on what you have available. If you prefer a spicier soup, increase the amount of ground pepper or add chili peppers.