World Flavors Cookbook

Egusi Soup

A rich, nutty soup made from ground melon seeds, leafy vegetables, and assorted meats or fish. A staple in both Igbo and Yoruba households.

Cuisine: Nigeria

Ingredients

• 2 cups ground Egusi (melon seeds)
• 1 kg assorted meats (beef, tripe, cow foot)
• 2 pieces dry fish or stockfish
• 1/2 cup palm oil
• 2 cups fresh Spinach or Bitter leaf, chopped
• 2 tbsp ground crayfish
• 2 seasoning cubes
• 1 bulb onion, chopped
• Fresh habanero peppers (ata rodo), blended
• Salt to taste

Instructions

1. Boil the assorted meats and stockfish with onions and seasoning until tender.
2. Mix the ground egusi with a little water to form a thick paste.
3. Heat palm oil in a pot, add the egusi paste in small lumps and fry for 5-10 minutes, stirring frequently.
4. Add the meat stock, blended peppers, crayfish, and seasoning. Simmer for 15 minutes.
5. Add the boiled meats and dry fish. Stir and cook for another 10 minutes.
6. Add the chopped vegetables and salt. Simmer for 5 minutes and serve with Pounded Yam or Eba.