How to Prepare Nigerian Egusi Soup is provided herein. We hope you read to the end and learn how to make delicious Egusi soup.

How to Make Perfect Egusi Soup

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Egusi soup, as the name implies, is a dish made from egusi (the Igbo term for melon). It is original to the Igbo folks of South Eastern Nigeria.

Egusi soup is naturally a very delicious soup when it is well prepared. There are many people who do not know how to prepare nice egusi soup. This post will teach you that.

How to Prepare Nigerian Egusi Soup

Recipe for Nigerian Egusi Soup

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The following ingredients are needed to prepare a delicious pot of egusi soup:

• Egusi/Melon seeds
• Meat (beef is the best option. Chicken does not usually come out
• Well in egusi soup. You can even use fresh fish or anything of your preference)
• Palm oil
• Dry fish
• Stockfish
• Ponmo/Kanda/Cowskin
• Crayfish
• Pepper (fresh and ground Cameron)
• Salt
• Seasoning cubes or powder
• Vegetable: you can use pumpkin leaves, uzazi or bitter leaf

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How to Prepare Nigerian Egusi Soup

Here are Guides to procedures for cooking egusi soup:

1. Have your egusi ground to a fine powder. Also, grind the crayfish and the pepper separately.
2. Wash and season your meat and then steam it. Do the same if you are using fresh fish.
3. Wash and cut up your stockfish. When the meat is half done, add the stockfish to it. Stockfish actually taste better when soft and the steaming will bring out its flavor.
4. Wash the dry fish and add it to the pot of steaming meat when the meat is almost done. This brings out the flavor in the fish.
5. Let the steamed meat have some amount of water left after cooking it. This is the water that will be used to cook the soup.
6. If you are using a fresh bitter leaf, wash it till the bitter taste is off.
7. If you are using another vegetable, wash it and chop it into tiny bits.
8. Meanwhile, soak the ground egusi in a bowl of warm water. This is the process that prevents egusi from forming lumps when making egusi soup.
9. Put a dry pot on the fire and add the palm oil. Let it heat up for about 2 minutes.
10. Pour your soaked egusi into the pot of hot oil. Stir it until every grain of egusi is yellow with palm oil. Let it simmer on low heat.
11. Keep stirring and add little water to keep it from burning. Let it cook for about 10 minutes. If the oil you initially used is not enough for the melon, add more.
12. Add the pepper, crayfish, and seasoning powder or cubes. Stir it and let it cook for about 2 minutes.
13. Add the steamed meat and stockfish and stir. Let it cook for 2 more minutes before you add your vegetable.
14. Egusi soup is not supposed to be watery. But if it is too thick, keep adding the meat water until you obtain your desired consistency.
15. If the meat water is exhausted, you could use ordinary water, preferably hot water.
16. The pot should be covered to allow the soup to simmer for at least 2 minutes. Note that the egusi is done when the oil stands away from the egusi.
17. Bring down the pot and serve.

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Egusi soup can be served with eba, pounded yam, or semo.