How to make the Nigerian soup Egusi
Igbo egusi soup. Photo courtesy of Instagram/the_soup_shop
Egusi is a traditional dish that is popular throughout different areas of Nigeria, including among the Igbo people of the southeastern part of the country. The word “egusi” refers to the seeds of certain types of melon, gourds, and squash plants that are dried, milled, and used frequently in West African dishes. “The soup reminds me of our rich Igbo culture. It’s not eaten at any specific times, but is always prepared during occasions in Igbo land,” says Amara from Nigeria.
Egusi soup
Prep time: 15 minutes
Cooking time: 30-45 minutes
Approx. 3-4 servings
Ingredients:
A few to several cups of egusi (melon seeds, milled or ground)
A few to several cups of fish stock
Dried fish (according to your preference)
1/2 cup of palm oil
1 cup of onion, chopped
1 lb. meat (depends on your preference; traditional options include beef or chicken)
Achi (optional; a legume used as a thickener)
2-3 cups bitter leaf/spinach/ukazi (one of the three)
Salt, pepper (according to your preference)
Maggi cubes (optional seasoning)
Directions:
- Season the meat with salt, maggi, chopped onions, and any seasoning of your choice.
- Allow the meat to boil together with the fish stock and dried fish until tender, about 10 minutes.
- Either remove the meat from the pot or continue cooking the soup with the meat, depending on how tender you like your meat.
- Add the palm oil and allow to simmer for 5-10 minutes.
- Add the egusi and achi (how much you add depends on how thick you want the soup; both egusi and achi act as a soup thickener) and simmer for 20-30 minutes.
- Add the roughly chopped bitter leaf/spinach/ukazi and allow to steam for 2-5 minutes.
- Adjust seasonings as needed, and then the soup is ready.
