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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.
- 1kg of cooked meat or fried fish
- 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 pieces stock cube
- 1 scotch bonnet chopped finely ( add more for desired heat)
- 1 tsp thyme
- 1 tsp curry powder
- 100 grams roughly ground egusi
- 200ml water ( add if needed)
- 2 tbsp dried bitter leaf (or a handful of fresh spinach. Both are optional.)
- In a hot saucepan on medium heat with vegetable oil cook onions, chopped tomatoes, tomato puree, crayfish, scotch bonnet, stock cube, 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 little by little while stirring the egusi. When the water is exhausted and the soup is still too thick add more 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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