Fried Egusi Soup

Ingredients

• 2 cups Egusi (Melon Seeds) (ground into a paste with a little water)
• 0.5 cup Palm Oil
• 1 Onion (finely chopped)
• 1.5 cups Pepper Mix (blended scotch bonnet, bell peppers, and onions)
• 2 lb Assorted Meats (beef, shaki (tripe), and cow skin, pre-cooked)
• 1 cup Stock Fish and Dry Fish (cleaned and deboned)
• 2 cups Meat Stock (reserved from cooking the meats)
• 3 tbsp Crayfish (ground)
• 2 Seasoning Cubes (to taste)
• Salt (to taste)
• 2 cups Ugu Leaves or Spinach (chopped)

Steps

1. 1

   Prepare the egusi by mixing the ground melon seeds with a small amount of water to form a thick, lumpy paste. Set aside.

2. 2

   Heat the palm oil in a large pot over medium heat for about 2-3 minutes. Do not bleach the oil; just let it get hot.

3. 3

   Add the chopped onions to the hot oil and sauté until they are translucent and fragrant.

4. 4

   Add the egusi paste to the oil. Fry the egusi in the oil, stirring frequently to prevent burning, for about 8-10 minutes. The egusi should start to form small, firm yellow lumps and smell toasted.

5. 5

   Pour in the blended pepper mix. Stir well to combine with the fried egusi and cook for another 5 minutes until the pepper is well integrated.

6. 6

   Add the pre-cooked assorted meats, stock fish, and dry fish to the pot.

7. 7

   Pour in the meat stock. Stir gently to ensure everything is submerged. If the soup is too thick, add a little water.

8. 8

   Add the ground crayfish, seasoning cubes, and salt to taste. Cover the pot and allow the soup to simmer on low-medium heat for 15-20 minutes, allowing the flavors to meld and the oil to rise to the top.

9. 9

   Add the chopped ugu leaves or spinach. Stir and let it simmer for another 2-3 minutes until the vegetables are wilted but still vibrant.

10. 10

    Turn off the heat and let the soup rest for a few minutes before serving with your choice of swallow (Pounded Yam, Eba, or Fufu).

Notes

The creator emphasizes that frying the egusi first is essential for the 'grainy texture' and 'deeper aroma' that defines a proper Sunday lunch style Egusi soup. If you are in a rush, the 'express method' involves adding the egusi directly to the boiling stock, but the flavor profile will be different.

Nutrition per serving

• main
• soup
• stew
• African
• Nigerian
• high-protein
• comfort food