Egusi Soup
Traditional Soup made with melon seeds and it's a treat to your taste buds.
Servings: 6 People
Calories: 473kcal
Ingredients
- 2 Cups Egusi Melon seeds
- ½ Onion chopped
- ⅓ Cup Crayfish
- 2 Red bell Peppers Large
- 3 Large tomatoes
- 1 teaspoon Salt
- 2 teaspoon Seasoning powder
- 2 Cups Beef stock
- 1 Cup Palm oil
- 2 Cups Chopped greens used spinach
- 3 Scotch Bonnets optional
To Boil Beef
- 1.5kg Combination of Beef, Smoked Fish, Tripe, Cow Skin or any proteins.
- 1 tsp Salt
- 2 tsp Seasoning powder
- 3 cups Water
Instructions
- In a pot or pressure cooker, boil cow skin, tripe and beef with salt, seasoning powder and water till tender. Then remove from broth, cut into chunks and set aside.1.5kg Combination of , 1 teaspoon Salt, 2 tsp Seasoning powder, 3 cups Water
- Using a processor, roughly process onion, scotch bonnets, tomatoes and bell peppers. Set aside.½ Onion, 2 Red bell Peppers, 3 Large tomatoes, 3 Scotch Bonnets
- Add melon seeds in a blender with some stock or water and blend till completely smooth. Set aside. Save some stock for later if needed to adjust consistency.2 Cups Egusi , 2 Cups Beef stock
- In a hot pot on medium heat, add palm oil let it heat for 10 seconds, then add onion mix and let it cook for about 10 minutes till oil floats.1 Cup Palm oil
- Add salt, seasoning powder and crayfish. Stir to combine.1 tsp Salt, 2 tsp Seasoning powder, ⅓ Cup Crayfish
- Then add the blended egusi and whole scotch bonnets (if not blending) then stir till properly mixed. Cover the pot and let it cook for about 15 minutes. Keep stirring from time to time so it doesn't burn. NOTE! At this point, you can add broth or water depending on how thick you want it.2 Cups Chopped greens
- After 15 minutes, add chopped greens, smoked fish, boiled proteins and stir till combined. Cook again for another 5 minutes.2 Cups Chopped greens
- Taste to adjust any seasonings, then serve hot with side of choice.
Video
Notes
-
- Grind or blend the egusi as finely as you can for a smooth soup. For a lumpy, caked texture, stir gently once it is in the pot.
- Blend the egusi with stock or broth, not too much water, so you don’t thin out the soup.
- Do not overheat the palm oil. Bleached palm oil loses the color and flavor egusi needs.
- Stir often once the egusi is in so it doesn’t catch and burn at the bottom.
- Add broth or water a little at a time to reach your preferred thickness.
- Taste and adjust the seasoning at the end before serving.
- Store leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months. Reheat gently on low heat.
Nutrition
Calories: 473kcal | Carbohydrates: 6g | Protein: 11g | Fat: 47g | Saturated Fat: 20g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 17g | Trans Fat: 0.01g | Cholesterol: 18mg | Sodium: 1612mg | Potassium: 432mg | Fiber: 2g | Sugar: 2g | Vitamin A: 273IU | Vitamin C: 17mg | Calcium: 38mg | Iron: 3mg