🇳🇬 How to Make Egusi Soup

Craving Egusi Soup? On FoodNeverComes the food never actually comes — so here's how to make real Egusi Soup at home, in about 45 min, with stuff you probably already have.

🛒 Ingredients

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• 2 cups egusi (ground melon seeds)
• 500g beef or goat, boiled with onion, salt and stock cube until tender
• 200g smoked fish, flaked, bones out
• ½ cup palm oil
• 1 onion + 2 scotch bonnets, blended
• 2 tbsp ground crayfish
• 400g chopped spinach or bitterleaf
• 1 tsp ground ehuru or dried pepper, salt

👩‍🍳 Method

1. Mix the egusi with a little water into a thick paste that holds its shape on a spoon.
2. Heat the palm oil until it just thins — do not let it smoke and turn clear, that is bleached and bitter.
3. Fry the blended onion and pepper for 5 min, then drop the egusi paste in as lumps. Do not stir for 8 min.
4. Now break the lumps only partly. Fried caked egusi is what gives the soup its texture; a smooth soup means you stirred too early.
5. Add the meat with its stock, the smoked fish and crayfish. Simmer 15 min until the oil rises.
6. Stir the greens through and cut the heat after 3 min so they stay green. Serve with pounded yam or eba, eaten with the right hand.