Happy new month to Y’all! Hope April was good to Y’all/? I pray that the month of May will bring forth more good tidings. Let start the new month with this scrumptious soup, Egusi soup or melon soup is a very soup in Nigeria and some of the other African countries, it is a delicious soup and can be made without vegetable which is called Egusi Ijebu Soup (Melon Soup Without Vegetable).
This is an easy recipe to replicate and the soup can be eaten with anything edible from rice, bread, swallow-like oat, amala (yam flour) garri,/eba, and soon.. I used precooked meat which was roasted, but feel free to use any protein of your choice. I used a packet of frozen kale, substitute any vegetable of your choice. If you’re using a fresh kale use the method I used in Kale Efo Riro (Nigerian Kale Soup) to make it softer, simply scrub (using your palms) the kale with some salt until it releases water then rinse before you add it to the soup. The dried shrimps were added earlier in other to rehydrate them but if you’re using fresh shrimps/prawns you can wait till after you add the egusi mixture before adding it.
Also, I didn’t add the quantity of the palm oil I used because you can add as much or as little as you want. If you’re egusi seed lightly toast it before you grinding, mine was toasted before it was grinding but I didn’t document the process. Let’s get started!
- Meat (Boiled, roasted or fried)
- 2 Cups Egusi (Toasted and blended)
- 2 Red bell peppers
- 3 Habanero/Rodo
- 2 Onion (divided)
- ½ Cup Liver (diced)
- ½ Cup Dried prawns/shrimps
- 2 Tablespoons Ground Crayfish (divided)
- 12 Oz Kale (or any vegetable of your choice)
- 2 Tablespoons Locust beans (Iru)
- 1 Cup Beef stock
- Palm oil
- Knorr bouillon powder/cube
- Salt to taste
- Deseed the peppers and blend with an onion.
- Roast the melon seed (egusi seed) and grind into a powder
- Place a saucepan/pot over medium-high heat and heat the palm oil
- Chop half of the onion and sauté for a few minutes.
- Add the locust beans (iru) and stir
Add one tablespoon of ground crayfish for a few seconds, don’t let it burn.
- Add the blended peppers and mix. Cook until the pepper is reduced.
Add the prawn/shrimps, and the liver to the pepper mixture.
Grate the remain half onion into the ground melon (egusi), the remaining ground crayfish and mix with ½ cup of stock or water.
Use a spoon or your hand to add the egusi mixture to the pepper/stew and cook for about 7 minutes or until the egusi is cooked.
Get the meat out and set aside.
Add the meats, combine and seasoning. Continue to cook for about 8-10 minutes.
Add kale (or any vegetable) cook for about 2 minutes, check the seasoning, readjust if necessary, turn off the heat.
Egusi served with yellow garri (eba)