Classic Nigerian Egusi Soup
A rich, savory, and hearty soup made from ground melon seeds, leafy greens, and assorted meats. Perfectly paired with pounded yam for a traditional West African dining experience.
Ingredients
- 1.5 cups ground Egusi (melon seeds)
- 1/2 cup palm oil
- 1 large red onion, chopped
- 2 cups chopped spinach or bitter leaf
- 1 lb assorted meats (beef, tripe, cow foot), cooked
- 1/2 cup ground crayfish
- 2 scotch bonnet peppers, blended
- 3 cups meat broth
- Salt and bouillon cubes to taste
Instructions
- 1
In a bowl, mix the ground egusi with a little water to form a thick paste. Set aside.
- 2
Heat the palm oil in a large pot over medium heat for about 2 minutes (do not bleach the oil). Add the chopped onions and sauté until translucent.
- 3
Add the egusi paste to the oil in small scoops. Fry for about 10 minutes, stirring constantly to prevent burning, until the egusi becomes crumbly.
- 4
Pour in the meat broth and blended scotch bonnet peppers. Stir well, cover, and let it simmer for 15 minutes.
- 5
Add the cooked assorted meats, ground crayfish, salt, and bouillon cubes. Stir and let it cook for another 10 minutes.
- 6
Gently fold in the chopped spinach or bitter leaf. Simmer for 3-5 minutes until the greens are wilted but still vibrant.
- 7
Remove from heat and serve hot with pounded yam, fufu, or eba.