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Prep time
30 minutes
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Cook time
45 minutes
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Serves
4-6
Author Notes
Egusi is a traditional one-pot soup that combines blended melon seed, pepper, leafy vegetables, and meat. It is nutty, spicy, and tasty.
A traditional Nigerian soup made with melon seeds, vegetables, and meat or fish. —Alexander
Ingredients
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2 cups
Egusi melon seeds
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2 tablespoons
Palm oil
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1
Onion (chopped)
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2
Cloves garlic (minced)
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1
Scotch bonnet pepper, chopped (optional)
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1 pound
pound meat or fish (beef, chicken, or fish), cut into bite-sized pie
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2 cups
Water
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1 tablespoon
Tomato paste
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1 teaspoon
Ground crayfish (optional)
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1-2 teaspoons
Salt
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1 teaspoon
Grounded Pepper
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Leafy greens (spinach, bitter leaves, or pumpkin leaves) for serving
Directions
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Blend the peppers and onions together until smooth and set aside.
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Blend the Egusi melon, half of the second onion, and crayfish together. Set aside as well.
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Heat the palm oil in a pan and allow it to melt over medium heat but don't overheat the oil. Add the remaining half onion (diced). Let it cook for about 3 minutes on medium heat.
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Add the blended pepper and cook till the water is reduced this should take about 15 minutes on medium heat stirring about every 5 minutes to prevent burning.
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Add the remaining cray fish, beef stock, and salt to taste. Cover and leave to cook for another 5 minutes
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Gently introduce the blended egusi inside the sauce but don't stir it at this point. Just cover it and leave it to cook for about 20 to 30 minutes Keep an eye on it so it doesn't burn but try not to stir it until the Egusi turns into a soft compact mass. Then, gently stir together and add more stock or water if necessary.
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Add the fish and meat and leave to cook again for another 5 minutes.
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Stir in the spinach and leave to simmer for about 5 minutes (stir constantly). Adjust the seasoning if necessary.
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Serve while still hot.
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