Egusi soup is one of the very popular soups in West Africa, it is prepared with melon seed, any leafy green(or without), pepper, palm oil, locust beans (iru)-optional with any protein of choice. Egusi soup could be pair with any swallow “morsel” of choice. Bread, rice is a good pair with egusi soup too.
If you’re using the melon seed lightly toast it before grinding into powder or grinding with water. Egusi soup can be prepared in different ways as many other foods.
The method I used in this egusi recipe was a boiling method, you can fry egusi soup but if you don’t want to fry you can opt for this method. I had posted other egusi soup recipes before, I will like them below.
I used dried fish after I added it to the soup I removed the fish in other not to disintegrate the fish, but this is totally optional you can shake or if you’re using any other fish that won’t break easily you can just add the vegetable and gently mix.
You can adjust the pepper to your preference and use any green leafy of your choice. The Egusi soup was paired with plantain fufu.
You may want to try;
- 2 Cups Ground Egusi (melon powder)
- 2 Rodo (Habanero)
- 2 Red bell pepper (Tatashe)
- 1 Big Onion (divided)
- 1 Cup Palm oil (use less or more)
- 1 Tablespoon Ground Crayfish (use less or more)
- 1 Cup Shredded dried fish (optional)
- Dried fish (Protein of your choice)
- Kale (or any vegetable of your choice)
- Bouillon seasoning powder/cube
- Salt to taste.
If you’re using have melon seed toast in a pan and grind, then set aside. I used ground melon that was already toasted.
Clean the red bell (tatashe), rodo (habanero), half of the onion and blend to smooth. I used a big onion and was divided but you can substitute 2 small/medium onions, so blend one with the pepper.
If you’re using dried fish clean the fish by adding the fish to a bowl of hot water and salt to remove the dirt, if you’re using shredded fish clean that too and set aside.
Add the blended pepper and oil and bring to a boil in a big pot over medium-high heat.
While the pepper is boiling, grate/dice the remaining onion into the ground melon, add the crayfish and add water/broth (start with a small quantity and work your way up) and combine everything together to form a paste.
Gently scoop the melon (egusi) mixture into the boiled pepper, season with seasoning powder/cube and salt then continue the cooking. If the mixture is too thick add about half a cup of broth/water to loosen it up.
I didn’t use Iru (locust beans) but if you’re using iru add to the mixture when you add the melon mixture.
Add both the shredded and whole fish (or any protein you’re using) to the mixture, add about half a cup of broth/water or more to loosen up the soup and allow the fish to absorb the soup and gently shake to lower the fish down the mixture without breaking apart. Continue to cook to allow the fish to absorb the mixture and cook.
Clean the vegetable, anyone you’re using in this case, kale and pull off the stem, chop and set aside.
When the fish is fully cooked, gently remove and put onto a plate I do this in other not to disintegrate the fish when mixing the vegetable. But if you're using like beef or any other fish that can stand the mixture you don't need to do that.
Add the vegetable and stir, check the seasoning and return the fish back into the soup and shake to combine if you’re using a spoon to mix go easy so you don’t break up the fish. Check the seasoning and readjust if necessary. Turn off the heat and allow the soup to simmer.
Serve with your favorite side
Anytime I use dried fish for egusi soup or any other soup I usually leave the soup until the following day before eaten to allow the fish softens. This also makes the soup more flavorful.
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