Authentic Nigerian Egusi Soup
A rich, savory West African soup made with ground melon seeds, leafy greens, and assorted meats. Perfectly paired with pounded yam or fufu.
Ingredients
- 2 cups Egusi (melon seeds), ground
- 1 lb assorted meats (beef, tripe, cow foot)
- 1/2 cup palm oil
- 2 cups chopped spinach or bitter leaf
- 1 large onion, chopped
- 2 tbsp ground crayfish
- 2 scotch bonnet peppers, blended
- 3 cups meat broth
- Salt and bouillon cubes to taste
Instructions
- 1
Boil the assorted meats with half the chopped onions, salt, and bouillon until tender. Reserve the broth.
- 2
In a large pot, heat the palm oil on medium heat for about 2 minutes (do not bleach).
- 3
Add the remaining onions and fry until translucent.
- 4
Mix the ground egusi with a little water to form a paste, then add it to the oil. Fry for about 10 minutes, stirring constantly to prevent burning.
- 5
Add the blended scotch bonnet peppers, ground crayfish, and meat broth. Simmer for 15 minutes.
- 6
Add the cooked meats and simmer for another 10 minutes.
- 7
Stir in the chopped spinach or bitter leaf and let it cook for 5 minutes. Adjust seasoning if necessary.
- 8
Serve hot with pounded yam or your favorite swallow.