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Egusi soup is a popular Nigerian soup made with melon seeds from a certain cucurbitaceous plant. To be eaten with an accompaniments such as pounded yam.
- 1 tbsp vegetable oil or sunflower oil
- 1 piece red onion (medium and chopped)
- 1 can chopped tomatoes
- 1 tbsp tomato puree
- 1 tbsp ground crayfish
- 1 tsp dried chili or pepper
- 1 tsp thyme
- 1 tsp curry powder
- 100 grams ground egusi
- 2 pieces stock cube (dissolved in 100 ml of water)
- 2 tbsp dried bitter leaf (or a handful of fresh spinach. Both are optional.)
- 1.5 lbs meat or fish
- In a hot saucepan on medium heat with vegetable oil cook onions, chopped tomatoes, tomato puree, crayfish, dried pepper/ chili, thyme and curry powder.
- Reduce heat to low and start stirring in the egusi. Fry for about 10 minutes, stirring occasionally so that the egusi won’t burn at the bottom of the pot.
- Add the water with the stock cubes little by little while stirring the egusi. When the stock is exhausted and the soup is still too thick add water until you get the consistency you want. If your choice of vegetable is bitter leaf add it at this time.
- Cover the pot and cook for 20 minutes still on low/medium heat, stirring at intervals. The egusi is done when you notice that the oil has separated from the mix.
- Add the cooked meat and stir in the fresh spinach (optional). Add salt and water if needed.
- Cover and let it simmer for 10-15 minutes and serve with pounded yam.
Amala recipe: https://www.ethnicmixx.com/cuisines/amala-yam-flour/
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If Harrison Ford can give this a try, you can too!
Telegraph article on John Boyega and Harrison ford: https://www.telegraph.co.uk/film/star-wars-the-force-awakens/john-boyega-buys-nigerian-meal-for-harrison-ford-peckham/
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