The Best Nigerian Egusi Soup Recipe
Egusi soup is one of the most popular Nigerian and west African soups. Below are step-by-step instructions on how to make a delicious Nigerian Egusi Soup. Get ready to make a beautiful pot of tasty goodness, and take your taste buds to the taste heavens.
- Wooden spatula
- Mixing bowl
- 1 ½ cups Whole Egusi
- 1 cup Ground Egusi
- ½ cup Palm Oil
- 1 to 2 cups Chicken Stock or Meat Stock
- 3 pcs Red Bell Pepper (Tatashe)
- 2 pcs medium Onions
- 2 pcs Scotch Bonnet (Atarodo)
- 1 cup Ugu Leaves
- ½ cup Efinrin / Basil leaves
- 2 tbsp Ground Crayfish
- ¼ cup Smoked Prawns (optional)
- 1 pcs medium size Smoked Fish or Stockfish
- ½ cup Raw or Cooked King Prawns (optional)
- 1 pcs Maggi Cube
- 2 ½ lbs Assorted Meats (Beef, Ponmo, Goat meat, Cow leg, Shaki and other offals are ideal)
Main Spice prep
Blend the bell peppers, scotch bonnet and 1 onion roughly, also grind your Egusi if you haven’t done so already and set aside.
To the pot
Place a pot on a hob on medium heat, add the palm oil, when it’s hot, add half chopped onion
Sauté the onions till fragrant, then add the blended pepper mix and Maggi crayfish or your preferred bouillon cube. If you’ll be using meat stock later on, do not add salt so you don’t end up going overboard with salt. If your stock is well seasoned, you’ll find you won’t need to add any more salt.
Fry the pepper mix for 10 minutes, by this time the size would have reduced by almost half and the palm oil would have settled on the top
Add 1 or 2 cups of meat stock (depending on how thick or watery you like your Egusi soup) and continue to cook for 5 minutes… If you haven’t got stock, just add water
While that’s cooking, prepare your Egusi
Blend the remaining half onion till smooth and add to your Egusi, also add 2 tablespoons Crayfish. Mix till smooth. Incorporating Onions and Crayfish into your Egusi adds more flavour and aroma to your soup
Back to the pot
Add the Egusi paste into the stew and stir, let this cook for 5 minutes, then the meats, smoked/ stockfish, prawns and 1 tablespoon crayfish. Taste for seasoning and adjust if necessary.
Let this continue to cook for 5-7 minutes. Stir occasionally to prevent burning
Add the Ugu leaves, stir and combine, and cook for 2 minutes.
Add the Efinrin/Basil leaves, and cook for a further 2 minutes.
Switch the heat off and let it simmer with the residual heat for 2-3 minutes.