Friday, 13 December 2013

Egusi Soup




Egusi soup is one of the most popular soups in Nigeria. This was my favorite soup till I discovered afang soup. There are different ways to make this soup and I’ve seen at least 4 different ways from my mom. From frying the egusi first…to boiling it with the meat stock…to rolling into small balls…to soaking the egusi in water first. The soup still turns out really nice regardless of the method used. However, I prefer to soak the egusi in water first so that’s the recipe I’ll use. I’m curious to know what method you usually use to cook your egusi so please comment below and tell me…Thanks!!!

Ingredients: 
3 cups of Egusi (ask the grinders in the market to grind it for you) 
Meat (I used beef, tripe and cow head but feel free to use whatever kind you like)
Dry Fish
Stock Fish
Pumpkin Leaves (Ugu)
Crayfish 
Pepper 
2 Medium sized onions 
Palm Oil 
Knorr and Salt to taste

Directions: Season the meat with knorr, salt and onions. Cook till the meat is almost done. Strain the meat from the stock and set both aside.

Add the egusi to a bowl.


Add some water to make a thick paste. Set aside.

Add some palm oil to a big pot, slice half onions and put into the hot oil.


Add the egusi paste to the hot oil and turn well.


You will know the egusi is dry when palm oil starts seeping out from the egusi. Fry some more till it’s VERY dry.

Add the meat stock to the dry egusi. Blend half onions, pepper and crayfish and add to the egusi. Add the meat and allow everything simmer for like 10minutes or till some of the meat stock has dried and the egusi has thickened. Taste and adjust seasoning if necessary.

Cut up the ugu leaves and add to the pot. Cover the pot again and allow simmer for like 5minutes. Put off the heat and your egusi is ready.
(Sorry, I lost the picture while I was editing it).

Serve with garri, semolina, wheat, fufu/loi loi, pounded yam or any other “swallow” of your choice.

42 comments:

  1. I havent made egusi soup using ur method.I usually roll the egusi into tiny balls B4 adding it to the stew (dat's blended tomatoes,pepper,onions and crayfish).I also add periwrinkle to my egusi.so d soup comes out great and attractive.will try its out.tnx

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    1. Thanks for your comment Jenni. The rolling method is my mom's favorite too...yuuuummmm. I'm a periwinkle lover so i can just imagine how it'd taste in egusi.

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  2. Will give ur method a try. Rock on!!!

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    1. Thanks Rachael...lemme know how it goes!!!

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  3. Yummy! Reminds me of Indiana Christmas egusi

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    1. Haha, Onyi that Egusi was on point mehn!!! My cousin still calls me for the recipe oh! She really loved it.

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  4. Yuuuummmmm!!! Perhaps chi you would give us the indiana christmas egusi!!!

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  5. Soaking the Egusi is it a must, cos i did same did not soak mine, and it taste ok

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    1. No, it's not a must to soak your egusi. There are different ways to cook egusi. This is jst one method.

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  6. Chi u could try oziza leaves instead of ugu...it has a distinct flavour. That's my secret ingredients using ur method though!

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    1. Tnx dear..will try dat nxt time I make egusii.

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    2. Eyamba wat is d quantity u put in your egusi? Nd do u mean uziza leaves!

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    3. I used 4 cups of egusi…and YES, UZIZA LEAVES IN EGUSI IS A HIT!!!

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  8. Will try this method. ..tnx, gal! You rock

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    1. You're welcome dear! Let me know how it goes.

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  9. Chy u re really doing a good work will try this ur method soon.I normally add my egusi direct to the stock with biter leaf it taste nice

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    1. Yeah...basically I enjoy any method used. Itz like u almost can't go wrong with egusi soup.

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  10. I use Okazi or bitter leaf depending. I fry my egusi in red oil and add into the stock. Then still mould the egusi in small balls if you wish.

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    1. Nice...I bet it comes out delicious.

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  11. Wow!!!! Neva tried this method before. The methods I use are frying the egusi in red oil or boiling it with stock, guess I'll give this one a try.

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    1. I fry my egusi dry sometimes (that is without soaking it in water) and I love dat method too.

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  12. Please when do I add d stockfish? Thanks

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    1. Hello...You can add the stockfish wen you're cooking the beef.

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  13. Hi chichi I really appreciate the work you are doing here . Your recipe relly works for me. Please can you post reciepe of vegetable soup.thanks

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    1. Hello dear…once i get a chance to cook veg. soup, i'll post the recipe.

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  14. Chi chi thanks it turn out real hgood

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    1. You're welcome dear…I'm glad u liked it.

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  15. Hello chi,happy new year.Can I use spinach instead of ugu leaves?

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    1. Happy New Year to you too darling…Yes u can definitely use spinach.

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  16. Hi chichi, what is the quantity of ugwu u used? Is it a bunch(#50)?

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    1. Yes…i used the N50 ugu. But if you're cooking a larger quantity then you will need more ugu.

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  17. Should we bleach the palmoil or just hot

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    1. Noooooo…dont bleach the palm oil. Just get it a lil hot.

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  18. Am curious about dis method nd I like d part where where meat stock is involved. I will surely try dis method out.

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    1. Yuuup…datz definitely the best method for me.

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  19. which method makes the egusi form a ball

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  20. Chichi.,wil try ur method,thanks for dat.. bt I normally just boil my egusi n then I add achi as a thickener n then my vegetables r usually uziza n ugu..very very delicious..also wud like u to put up a recipe on hw to prepare ugba..nid to learn dat too..

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  21. Nice way of cooking egusi soup. Thanks for teaching us how to properly cook egusi soup. i also found another awesome egusi soup cooking tutorial on egusisoup.com

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