Egusi Soup Recipe
User Reviews
4.5
6 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Servings
8
-
Calories
443 kcal
-
Course
Main Course
-
Cuisine
African
Egusi Soup Recipe
Report
Egusi soup is a hearty West African dish from Nigeria of ground melon seeds and greens in a rich and spicy broth with seafood or other meats, delicious! Learn how to make egusi soup.
Share:
Ingredients
For the EGUSI PASTE
- 1 medium onion chopped
- 2 cups ground egusi melon seeds (egusi powder) (You can substitute with ground pumpkin seeds)
- ½ cup water
FOR THE PEPPER PASTE
- 1 large onion chopped
- 2 large red bell peppers chopped
- 1-2 Scotch bonnet or habanero peppers chopped (optional, for spicy)
- 2 tablespoons dried crawfish powder You can sub with shrimp powder
- ½ cup water
FOR THE EGUSI SOUP
- 1 cup palm oil or use annatto oil, coconut oil
- 1 large onion chopped
- 4 cups meat or fish stock use 6 cups for soupier
- 1 tablespoon Nigerian red pepper powder or use cayenne
- 1 pound white fish chopped (or use other proteins – popular proteins include cooked tripe, beef, goat, smoked fish, shrimp, oysters, others – adjust simmering time as needed)
- 3 cups chopped spinach or use pumpkin leaves, bitter leaves, dandelion greens, kale, or a mix
- salt and pepper to taste
FUFU (OPTIONAL)
- 1 cup pounded yam powder
- 1 cup water
Instructions
FOR THE EGUSI PASTE
- Add the onion to a food processor or blender and process to form a paste.
- Add to a mixing bowl and stir in the egusi powder and water. Mix to form a thick paste. Set aside.
FOR THE PEPPER PASTE
- Add the onion, peppers, crawfish powder, and water to a food processor or blender. Process until smooth.
FOR THE EGUSI SOUP
- Heat the palm oil in a large pot to medium heat. Add the onion and cook for 5 minutes to soften.
- Add the pepper paste and stir. Cover and cook for 15 minutes.
- Add the stock, red pepper powder, and salt and pepper to taste. Cook for 5 minutes.
- Gently add the egusi paste by the spoonful. Do not over mix, but stir in very gently. It should be slightly lumpy. Cover and simmer for 15 minutes.
- Gently stir the soup a bit (avoid breaking up the lumps), then add the fish and stir. Cover and cook 5 minutes, or until the fish is cooked through.
- Add the spinach and cover to steam, 2-3 minutes. Stir into the soup and simmer 2-3 minutes more to soften.
- Serve.
FOR THE FUFU (OPTIONAL)
- Bring the water to a boil in a pot over medium-high heat and stir in the yam powder. Stir until it mixes together and thickens into a doughy, starchy ball, about 5 minutes.
- Separate and roll into golf ball sized pieces and serve with the soup.
Notes
- Nutritional information estimated without the fufu.
Nutrition Information
Show Details
Calories
443kcal
(22%)
Carbohydrates
10g
(3%)
Protein
23g
(46%)
Fat
37g
(57%)
Saturated Fat
15g
(75%)
Polyunsaturated Fat
6g
Monounsaturated Fat
13g
Trans Fat
0.01g
Cholesterol
70mg
(23%)
Sodium
210mg
(9%)
Potassium
605mg
(17%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
2262IU
(45%)
Vitamin C
47mg
(52%)
Calcium
57mg
(6%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 443 kcal
% Daily Value*
| Calories | 443kcal | 22% |
| Carbohydrates | 10g | 3% |
| Protein | 23g | 46% |
| Fat | 37g | 57% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 70mg | 23% |
| Sodium | 210mg | 9% |
| Potassium | 605mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 2262IU | 45% |
| Vitamin C | 47mg | 52% |
| Calcium | 57mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
6 reviews
Excellent
Other Recipes
You'll Also Love
