How To Make Egusi Soup – Boiling Method (2023)

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This Article was Reviewed by The Chief Editor, Godfrey

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Are you looking to learn how to make Egusi soup? This traditional West African dish is a staple in many households and is made with ground melon seeds, vegetables, and meats or fish.

The seeds of plants like squash, melons, and gourds are known as egusi in West Africa.

These seeds are dried and ground to become a common ingredient in many West African, especially Nigerian recipes. The melon seeds are known for being rich in protein and fat.

Nigerian egusi soup is commonly made with ground melon seeds and other vegetables. Additionally, pepper, palm oil, and locust beans (iru) are added. 

You can also add goat meat, beef, fish, or shellfish. Although vegetables are commonly used to make egusi soup, some people cook them without vegetables.

You can pair egusi soup with any favourite morsel known as “swallow” you like. Additionally, rice and bread go well with egusi soup. There are several ways people cook Egusi soup. 

The most common methods known to most Nigerians are the boiling and frying method. The cooking time mostly takes around 20 to 30 minutes.

There are many uncertainties about how to prepare this soup because the process can be difficult and time-consuming. Also, because there are several cooking methods, most people need clarification about what to follow. 

This article will show you how and what is required to prepare your homemade egusi soup using the boiling method. It would also give you directions on how to cook and enjoy egusi soup at home.

How To Make Egusi Soup

Ingredients Needed To Make Egusi Soup

Learning how to make egusi soup without highlighting the ingredients is like a waste of effort and as such, the following are the required ingredients:

  • Grounded egusi or powdered melon:

 Egusi, sometimes known as melon seeds, are a healthy snack. They have white flesh and a yellowish-white shell. They are an excellent source of fibre and protein.

• Palm oil:

 Red palm oil is very important when making egusi soup. You can use it to sauté the onions before adding your egusi paste. Using palm oil would result in a delicious egusi soup.

  • Crayfish
  • Smoked catfish
  • Dry fish
  • Habanero (rodo)
  • Red bell pepper (tatashe)
  • Onion 
  • Seasoning cubes
  • Salt
  • Spinach, pumpkin leaves, bitter leaf or any leafy vegetable you prefer
  • Locust beans (optional)
  • Palm oil
  • Meat or any protein of your choice
  • Assorted meat like cow skin (ponmo) and others

How To Make Egusi Soup Using The Boiling Method

The boiling method is the finest method for making egusi soup out of all the options easy to follow.

Also, the best egusi soup in terms of flavour and texture comes from the boiling method. The result is usually amazing, and this method gives it an enriching taste.

Preparatory steps

  • Roast the melon seeds in a skillet, ground them and set them aside.
  • Dice the ponmo after cutting it into small pieces.
  • If you’re using dry fish, wash it with hot water and salt to get rid of the dirt. If you’re using shredded fish, wash it as well.
  • Smoothly blend the tatashe, rodo and onions.
  • Make sure there is no sand in the vegetables by plucking, slicing and washing them.
  • Ground the seasoning cube to make it easier to put in the soup.

Cooking Steps

  1. Clean your meat, then season it with salt, seasoning cubes and so on. You can also choose to boil your stockfish with it to make it soft. Then, once your meat is soft, add a little water.
  2. After cooking your meat thoroughly, transfer it to a clean bowl. 
  3. In a clean pot, heat some palm oil, then pour some locust beans into the heated palm oil.
  4. Add your pepper mix and leave it till it cooks well. You can know if it cooks well if the palm oil flows over the pepper mix.
  5. Pour stock water from your meat into your melon powder to create a paste while the pepper cooks. You can also add crayfish powder to the paste.
  6. Only add a little water to prevent it from being excessively watery.
  7. Fill the boiling pepper with a small amount of the melon (egusi) paste.
  8. Form spoonfuls of the egusi paste and put them into the stew base until none is left.
  9.  Season with salt and pepper, and then continue to cook. Add roughly half a cup of broth or water to the mixture if it is too thick to make it less thick.
  10. Wait to stir the mixture after adding your egusi paste. Instead, cover your pot’s lid partially and cook it for 3 to 4 minutes over medium heat.
  11. The soup’s consistency should be just right—not too thin or thick, but in the middle.
  12. After 3 to 4 minutes of cooking, remove the lid. Then, stir the egusi and sauce together, and let it cook.
  13. Add the shredded fish, ponmo, stock fish or any other protein you like to the mixture.
  14.  Next, add a quarter of a cup of broth or water to soften the soup and give the fish time to absorb it.
  15.  Give the combination a little shake to help the fish sink without breaking. Keep cooking so that the fish can absorb the mixture and finish cooking.
  16. After about 2 minutes, add any green vegetables. The vegetable green must have been thoroughly washed, as noted in the preparatory stage. 
  17. After adding it, cover the pot’s lid partially, leaving some space open. Without stirring, let it cook for about 4 minutes on medium heat. 
  18. After about 4 minutes of cooking, remove the lid, stir the food well, and taste it to see whether the seasoning and salt are sufficient.
  19. Turn the heat off and let the soup simmer. Enjoy! You can now eat your egusi soup with any “swallow”.

What Benefits Does Egusi Soup Provides?

1. It contains healthy fat.

Egusi is a healthy fat, well-known for having a lot of oil and cholesterol-free fats. It also has unsaturated fats that can help to lower the blood cholesterol level.

2. It is Proteinous

They include much protein, essential for maintaining and growing the body. The protein it contains helps the body’s tissues, including the bone and muscles. 

3. It contains many vitamins.

It contains a lot of vitamin B1 and B2, which helps with digestion and regulates the operation of several bodily organs. Some body organs it regulates include the heart, brain, and nervous system. Additionally, it aids in the maintenance of healthy skin.

4. Full of antioxidants

This results from the high concentration of vitamins and minerals, including zinc, copper, vitamin E, selenium, and vitamin C. They support the immune system and shield cells from cell damage by free radicals.

5. Enhances Vision

Due to their high vitamin A content, they support healthy vision. They also aid in proper organ and immune system function.

6. Beneficial to Bones

Melon seeds provide some vital nutrients like potassium, calcium, and magnesium. These nutrients help to build strong and healthy bones.

Conclusion

In Nigeria and other regions of Africa, egusi soup is a delicacy that will win your heart once it is cooked well. Not only does it have many nutritional benefits, but it also has a sweet taste that makes it irresistible.

You have the option of boiling or frying this soup. It is made with melon seeds serving as a thickener, and you can eat it with pounded yam, eba, or any other morsel. 

By and large, the above guide on how to make egusi soup requires patience and better understanding in other to get a desirable result.

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About the Chief Editor

Godfrey Ogbo, the Chief Editor and CEO of AtlanticRide, merges his environmental management expertise with extensive business experience, including in real estate. With a master's degree and a knack for engaging writing, he adeptly covers complex growth and business topics. His analytical approach and business insights enrich the blog, making it a go-to source for readers seeking thoughtful and informed content.

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