Egusi Soup II

Authentic Egusi Soup II Recipe from Nigeria | Delicious African Stew

Region / culture: Nigeria | Preparation time: 30 minutes | Cooking time: 30 minutes | Servings: 6

Introduction

Egusi Soup II is a traditional Nigerian dish made with ground melon seeds, goat meat, and a variety of spices. This hearty and flavorful soup is a staple in Nigerian cuisine and is often served with fufu or rice.

History

Egusi Soup has been a popular dish in Nigeria for centuries, with variations of the recipe being passed down through generations. The use of ground melon seeds as a base for the soup is a traditional method of thickening and adding flavor to the dish.

Ingredients

3 lb (1.36 kg) of goat meat
1 cup of dried crayfish
2 cups of ground seed
1 tsp of ground or crushed dried red pepper
2 tbsp of salt
1 medium onion, chopped
3 tbsp of red palm oil
chopped bitterleaf (optional: spinach or kale)
7 cups of water

How to prepare

Cut the meat into small pieces and place them in a skillet.
Combine the meat with water, onion, and salt, and boil for 15 to 20 minutes.
Add the ground seed and the remaining ingredients, stirring as you add them.
Cook for an additional 10 minutes, and then serve.

Variations

Add vegetables such as spinach, okra, or pumpkin leaves for added nutrition.
Use chicken or beef instead of goat meat for a different flavor profile.
Experiment with different spices such as curry powder or thyme for a unique twist.

Cooking Tips & Tricks

To enhance the flavor of the soup, toast the ground melon seeds before adding them to the pot.

- For a richer taste, use red palm oil instead of vegetable oil.

- Adjust the amount of red pepper to suit your spice preference.

- For a vegetarian version, substitute the goat meat with tofu or mushrooms.

Serving Suggestions

Egusi Soup II is best served hot with a side of fufu, rice, or pounded yam.

Cooking Techniques

Boil the meat before adding the ground melon seeds to ensure that it is tender.

- Stir the soup frequently to prevent it from sticking to the bottom of the pot.

Ingredient Substitutions

Substitute dried shrimp for dried crayfish if unavailable.

- Use vegetable oil instead of red palm oil if desired.

Make Ahead Tips

Egusi Soup II can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat on the stove before serving.

Presentation Ideas

Garnish the soup with chopped cilantro or parsley for a pop of color.

Pairing Recommendations

Egusi Soup II pairs well with a side of steamed plantains or cassava.

Storage and Reheating Instructions

Store leftover Egusi Soup II in an airtight container in the refrigerator for up to 3 days. Reheat on the stove or in the microwave before serving.

Nutrition Information

Calories per serving

Each serving of Egusi Soup II contains approximately 300 calories.

Carbohydrates

Each serving of Egusi Soup II contains approximately 15 grams of carbohydrates.

Fats

Each serving of Egusi Soup II contains approximately 10 grams of fats.

Proteins

Each serving of Egusi Soup II contains approximately 25 grams of proteins.

Vitamins and minerals

Egusi Soup II is rich in vitamins and minerals, including vitamin A, vitamin C, iron, and calcium.

Alergens

Egusi Soup II may contain allergens such as crustacean shellfish (from the dried crayfish) and nuts (from the melon seeds).

Summary

Egusi Soup II is a nutritious and flavorful dish that is high in proteins and vitamins. It is a great option for a balanced meal.

Summary

Egusi Soup II is a delicious and nutritious dish that is perfect for a hearty meal. With its rich flavors and hearty ingredients, this soup is sure to become a favorite in your household.

How did I get this recipe?

I can still remember the exact moment I discovered this recipe for Egusi Soup II. It was a warm summer day, and I was visiting my dear friend Agnes in Nigeria. Agnes was an amazing cook, and I always loved learning new recipes from her. On this particular day, she invited me into her kitchen and began to show me the secrets of making the most delicious Egusi Soup I had ever tasted.

Agnes started by showing me how to prepare the ingredients. She handed me a large mortar and pestle and taught me how to grind the melon seeds into a smooth paste. The aroma that filled the room as I worked was intoxicating, and I knew that this soup was going to be something special.

As we continued to cook, Agnes shared stories of how she had learned to make Egusi Soup from her own grandmother, who had passed down the recipe through generations. She told me about the different variations of the soup that existed in Nigeria, and how each family had their own unique twist on the traditional dish.

I listened intently, soaking up every detail of the recipe and the history behind it. I could feel the love and passion that Agnes had for cooking, and I knew that this Egusi Soup was going to become a favorite in my own kitchen.

After hours of simmering and stirring, the soup was finally ready. Agnes ladled it into bowls and garnished it with fresh herbs and spices. The first bite was pure bliss – creamy, savory, and bursting with flavor. I couldn't believe that I had made something so delicious.

As I savored each spoonful, I knew that I had to share this recipe with my own family and friends back home. I made a mental note of every step and ingredient, determined to recreate this masterpiece in my own kitchen.

When I returned home, I wasted no time in gathering the ingredients and getting to work. I followed Agnes's instructions to the letter, careful not to miss a single detail. The familiar aroma of melon seeds grinding in the mortar and pestle brought me back to that sunny day in Nigeria, and I felt a sense of connection to Agnes and her family as I cooked.

Finally, the moment of truth arrived. I dipped my spoon into the steaming pot of Egusi Soup II and brought it to my lips. The taste was just as I remembered – rich, velvety, and comforting. I knew that I had done justice to Agnes's recipe, and I felt a sense of pride in my culinary skills.

From that day on, Egusi Soup II became a staple in my kitchen. I made it for family gatherings, dinner parties, and even just for myself on quiet evenings. Each time I prepared the soup, I felt a connection to Agnes and her family, and I knew that this recipe would always hold a special place in my heart.

As the years passed, I continued to perfect my version of Egusi Soup II. I added my own twists and variations, experimenting with different spices and ingredients. But no matter how I changed the recipe, the essence of Agnes's original creation remained at its core.

Today, whenever I make Egusi Soup II, I think of Agnes and the day she shared her recipe with me. I am grateful for her generosity and wisdom, and for the culinary journey that she set me on. And as I sit down to enjoy a bowl of this delicious soup, I am reminded of the power of food to connect us, to nourish us, and to bring us closer together.