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Egusi Ijebu Soup

Egusi Ijebu Soup is soup associated with the people of Ogun state in Nigeria, Ijebu to be precise. It is cook with melon seeds (egusi) without vegetables being added to it.

The consistency of the soup is loose but not watery, you can cook it with assorted meat, smoked fish, stockfish, the mixture of meat and fish, or any protein of your choice. I personally won’t use the mixture meat and fish, I like it with either fish especially smoked fish and stockfish but hey just add the proteins of your choice.

You need to toast the melon seed before blending but if you have ground melon it’s okay just mix with stock or water. You can eat egusi Ijebu soup with eba, amala, pounded yam, rice, Bread etcetera. But what’s better than cold Eba with Egusi Ijebu? hmmm, I like mine with cold Eba, yum! Let’s get started.

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Plain Okra Soup

Ofe Okazi (My version)

Edikang Ikong Soup

Afang Soup

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5 from 2 votes
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Egusi Ijebu Soup (Melon Soup Without Vegetable)
Course: Main Course
Cuisine: African
Ingredients
  • 2 Cups Egusi Seeds or ground
  • 1 Big Red Bell Pepper
  • 2 Habanero/Rodo
  • 1 Onion (chopped)
  • 2.5 cups Stock or water (or more)
  • Protein of your choice ( I used smoked fish and stockfish)
  • 1 Tablespoon Locust beans or fermented locust beans (Iru or ogiri) you can add more
  • Seasoning cubes
  • 1 Tablespoon Ground Crayfish (optional)
  • 1/2 Cup Palm Oil (you can use more or less)
  • Salt to taste
Instructions
  1. Clean fish: Soak the smoked fish in hot water and salt and clean. Set aside. I used stockfish too but it was boiled and soaked in hot water a day before. Remove any specks of dirt from the fish.

    Egusi ijebu fish
  2. Egusi process: if you're using melon seed toast in a pan, the color changes (a little brown) it takes about 5-7minutes. Blend with some of the stock or water (or grind in a mill and mix with some of the stock or water)

    Mix the blended egusi with crayfish and stock or water. Set aside. 

  3. Pepper: Clean, deseed the red bell pepper and rinse. Blend the pepper and set aside and pour it into a large pot/saucepan over medium heat. Rinse the iru (locust beans) and add to the pepper. If your locust beans (iru) have salt as preservation add the locust beans when you're adding the oil. Boil for about 5 minutes.

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  4. Add blended melon (egusi) and stir continuously for about 5 minutes or more

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  5. Add oil (you don't need a lot of oil) and stir as you cook and don't season the soup yet so it doesn't curdle up because you don't want that.

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  6. If the soup thickens up just add more liquid and cook for about 10 minutes.

  7. Add the protein you're using and gently shape (especially if you're using fresh fish) so don't break the fish up

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  8. Continue to cook check for the season. I used homemade stock so I didn't use and seasoning yet also because of the fish that was clean with salt. Continue to cook then season with seasoning powder and salt.

  9. Lower the heat check for the thickness you want loose but not watery. If it needs more liquid add more. If you add more liquid let it warm up before you turn off the heat.

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  10. Serve and enjoy with your favorite side dish.

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