Egusi soup is one of the common delicious Nigerian delicacies that varies in both tastes and looks, depending on the recipe being used.
Egusi is prepared with ground melon seed and served with any local/traditional swallow dish, but this is not to say it can be used to eat other meals like rice, spaghetti and the likes. As a matter of fact, egusi never goes wrong, no matter what you choose to eat it with.
Preparing egusi often depends on the choice of the cook. Some prefer egusi without vegetables, others can’t stand it. While some like their egusi watery, others prefer it thick and creamy. The overall taste of the soup is largely dependent on the method of preparation.
However, for most Nigerian buka, the taste of egusi is quite similar in taste and texture (usually lumpy) and that’s why we keep going back to buy them.
Anyway, let’s learn how to make the Nigerian buka-style lumpy egusi.
1. 1 cup ground melon seed (egusi)
2. 3/4 cup palm oil
3. 1 bell pepper (tatashe)
4. 1 scotch bonnet pepper (ata rodo)
5. 1 Tomatoes
6. 1 red onion
7. Salt to taste
8. Stock cubes
9. Assorted meat
10. Beef stock
11. Ugu leaves (washed and sliced)
1. Wash, season and boil the assorted meats. Set it aside.
2. Grind the tomato, bell pepper, scotch bonnet pepper and onion together.
3. Add little water to the ground melon seed to make a paste with it. Make sure the paste isn’t watery. If it is, add some more melon to make a thick paste.
4. Heat up the palm oil in a frying pan on medium heat.
5. Scoop the egusi paste into the hot oil (make sure the oil doesn’t get too hot). The egusi paste should be in form of balls (just the same way you’d fry akara balls).
6. Stir the egusi slightly and leave it to fry for about 5 minutes. It should look like scrambled eggs with lumps.
7. In another pot, drain the oil from the frying pan, add the tomato puree and fry for about 5 minutes.
8. Add the assorted meat, seasonings and beef stock. You can add as many other ingredients (like stock fish, crayfish and the likes) as you want. Cook for about 5 minutes.
9. Add the egusi balls and cook for another 10 minutes. (Do not stir the soup yet)
10. Add the ugu leaves and stir slightly so that the egusi balls won’t break. Cook for about 5 minutes.
There you go. Your Nigerian buka-style egusi soup is ready.
Serve with any meal of your choice and enjoy.