Egusi is a West African name for the seeds of plants with melon, squash and gourds that when dried and ground become a staple ingredient in many West African dishes. In Nigerian culture, egusi is popularly eaten with Pounded yam, Eba and sometimes with Amala.

The seeds are rich in fat and protein. The soup is thickened with ground melon seeds and contains leafy and other vegetables. You can prepare it with goat meat, beef, fish, crayfish or shellfish. It is served at home and ceremonies.

Ingredients to prepare Egusi Soup

1 cup of about 3-5 blended onions
4 cups of egusi melon seeds, ground or milled
½ to 1 cup palm oil
2 teaspoons fresh Locust beans (Iru)
Salt to taste
Ground crayfish to taste
1 to 8 cups stock
Cooked meat and fish quantity to personal preference
2 cups cut pumpkin leaves
1 cup waterleaf cut
3 tablespoons bitter leaf washed
Water

How to make Egusi Soup

Step 1: Prepare the egusi paste. Set aside the blended egusi seeds and onion mixture.

Step 2: Heat the palm oil on a medium for a minute inside the big pot. Then, add the locust beans. After, slowly add the stock and set on low heat to simmer.

Step 3: You can scoop teaspoon size balls of the egusi paste mixture into the stock. Be sure to keep ball shape. Then, leave to simmer for about 20 minutes so the balls can cook through.

Step 4: Add the meat, fish and other bits which you will like to use. Also, add cut-up pumpkin leaves and waterleaf.

Step 5: You need to stir and put a lid on the pot and allow it cook for 7 to 10minutes till the leaves wilt.

Read more: https://virtuedigest.com/how-to-prepare-egusi-soup-2/

When we talk poundedyam, i will put egusi soup over any other soup any day and any time

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