Egusi soup. Egusi soup is unarguably the most popular Nigerian soup. In my few years as a food blogger and Nigerian food lover, I have learned that different recipes exist across different Nigerian ethnic groups. Egusi soup is an exotic hearty food that will satisfy your taste buds.

Ground Egusi seeds give this soup a unique color and flavor. If you can't find Egusi seeds, you can substitute pumpkin seeds. Any combination of crab, shrimp and smoked fish can be used in place of. You can cook Egusi soup using 9 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Egusi soup

It's 2 cups of egusi (blended).
It's 4 of fresh pepper large.
You need 2 cups of Palm oil.
Prepare 2 of onions bulb medium size.
Prepare 2 tablespoon of crayfish (blended).
Prepare 1 of kilo beef.
You need 1 bunch of pumpkin leaf.
You need 4 cubes of maggi.
You need 1 teaspoon of salt.

Egusi Soup is a finger-licking good Nigerian soup made with a white variety of pumpkin seeds. It is spicy, nutty with exotic African flavors! See the video below on how to make Egusi Soup. Nigerian Egusi Soup is a soup thickened with ground melon seeds and contains leafy and other vegetables.

Egusi soup step by step

Get a clean pot and put it on fire with two cups of Palm oil.
And allow it to hot thereafter you pour your blended onions and pepper and allow to fry for about 2 minutes.
After that you add your blended egusi and allow to fry for about 2 minutes after that you add a glass of water and allow it to boil.
As soon as it start boiling you add your halfdone beef and four cubes of maggi and a pinch of salt thereafter you pour your grated pumpkin leaf and allow to cook for about 7minutes then your egusi soup is ready..

Find out how to cook egusi soup with this egusi soup recipe. Egusi Soup is a rich and savory West African soup made with ground melon seeds (egusi seeds) and eaten with fufu dishes. Egusi Soup - Nigerian Melon Seed Stew. Quick, easy and healthier Egusi soup, made with lots of spinach. Egusi, or melon seeds, is a staple ingredient in many West African dishes and makes a great thickening base for soups and stews.