Egusi soup is a very nice delicacy in Nigeria. Unfortunately, just like every other meal, if you do not get it right, it tastes so bland and even looks unpleasant.
Hello and welcome once again to my channel. Today, I’ll be showing you how to make this yummy egusi soup. I never really used to like egusi soup while growing up, not until I discovered this recipe which I really love even though I am aware that there are so many other ways to cook egusi soup.
The great thing about this method is that it does not even require any frying so it is on the healthier side for those of us who are health conscious. So guys, let’s dive in!
The ingredients needed are as follows;
- Ground Egusi. I used about 2 cups in this recipe.
The egusi can be ground using the manual blender or you can even use your regular blender in which case some water is needed. If the latter is the case, just make sure you do not add too much water so that the consistency would still be okay for you to prepare your yummy egusi soup using this recipe
- Any meat of your choice. I have used goat meat in this recipe
- Stock fish, dry fish and or smoked fish,
- Kpomo (Cow skin). This is also optional. It can help add a lot of obstacles to your soup though, lol.
- Onions. This is also optional but onions adds a lot of flavor to egusi soup
- Palm oil
- Salt, seasoning cubes, pepper and ground crayfish
- Ugu or any vegetable of choice
Preparation Method;
- In a pot, boil your meat and kpomo and when it is cooked, wash and add your stock fish as well as dry fish. Season with salt, pepper, seasoning cubes and onions.
- In a bowl, pour your ground egusi making sure to separate the egusi as much as possible so that there are no lumps.
- Add some palm oil into the bowl; you are to add about half the quantity you need for the soup because the rest would be added to the pot directly with the meat stock.
- Add some diced or chopped onions into the bowl, some salt to taste, some seasoning cubes to taste and also some pepper. I used Cameroon pepper in my case and this gives the soup a really nice flavor and taste.
- Finally, add water. The water added should be dependent on how thick and consistent you want your lumps in the egusi soup to be. If you want really thick lumps you want to make the water smaller so that it would be thicker.
I prefer mine to be moderating consistent so I add water moderately to the extent that if I lift it from my spoon, it can actually drop, and then at the end of the day, by the time I put it into the pot with other ingredients, I will allow it boil for a while before stirring, that’s the idea.
Okay, so here comes the real deal. After mixing up everything in the bowl, keep it aside to allow them to marinate while the meat, stockfish, and dry fish are getting cooked. Once the meats are properly cooked, add your ground crayfish, palm oil, and some more water if need be to the pot. This is the point in which everything all the magic is going to happen.
While the meat, stockfish, and others are boiling, using a spoon, scoop some of the egusi mixtures in the bowl and place them in the pot, making sure to space them so that the lumps can form properly. Repeat the process until all the egusi mixture is finished once done, cover the pot and allow cooking so that the lumps can be formed properly. If you do not need the lumps to be so much, you can stir just a little bit. Allow to cook for about 15 minutes on medium-low heat but if on high heat, be sure to check it before then to make sure it does not burn.
Once your egusi is well cooked, check for salt and pepper and of course the consistency you want, add some meat stock or water if needed, and then your ugu or any other vegetable you choose. Once the vegetable goes in, you can put off the heat as vegetables should not be allowed to cook. Your yummy egusi is ready!
In another video, I have shared with you an ogbono soup recipe here, how to make Nigerian stew with fresh and tin tomatoes here, and also a yummy smoked fish jollof rice recipe right here. Be sure to check these videos out and let me have your feedback.
Be sure to give this recipe a try. You’re going to love it. If you like this video, please make sure to give me thumbs up, subscribe to my channel, and make sure to click on the notification bell so you can get updates anytime I share a new video or article, drop your comments below, and of course share with your friends. I will see you again soon.
