This Egusi Soup recipe is the Fried Technique of getting ready Nigerian Egusi Soup (Ofe Egusi / Efo Elegusi / Miyan Gushi). That is the oil earlier than egusi technique.

Different methods of cooking Egusi Soup:

Egusi Soup (Caking Technique): I additionally name this one the Before Oil technique. No frying is concerned, making it a more healthy strategy to put together Egusi Soup.
Akpuruakpu Egusi: the place the bottom egusi is molded into balls and cooked within the soup such that you’ll be consuming the egusi balls like meat whereas having fun with the meal. The encircling egusi within the soup is ready utilizing the caking technique. Go test it out.

Most individuals do not normally do the fried egusi technique particularly for events because it causes heartburn. The soup additionally wants extra palm oil than the caking technique.

4 cups (500g) Egusi (Melon) seeds
3 cooking spoons purple palm oil
Beef: finest lower and Shaki (cow tripe)
Fish: dry fish and stockfish
2 tablespoons of ground crayfish
Pepper and Salt (to style)
Vegetable: Nigerian pumpkin leaves, spinach or bitter leaf
3 small seasoning cubes
1 small ogiri okpei (optionally available)

Necessary device

Spice grinder for grinding egusi (melon) seeds:

Notes on the components

To be sincere, I’ll have put 3 cooking spoons of palm oil up there however you’ll need extra. You need the amount of palm oil that can flip each grain of the egusi yellow.

See video under.

If the egusi isn’t nicely coated, it would burn throughout frying and the ensuing Egusi Soup will probably be dry and have a burnt taste. In case you are concerned about the amount of palm oil you’ll use for this soup, it’s best to organize your egusi soups utilizing the Caking Technique.

The most effective meat for Nigerian soups for swallows is cow meat with beef being the most typical. You may also use goat meat. I’ve seen some folks prepare Egusi Soup with chicken, that is positive however the elders won’t prefer it.

For those who use rooster, please don’t use dry fish and stockfish because these two can not co-exist with chicken in a typical Nigerian pot.

If utilizing bitter leaves, add it a bit earlier because it’s a robust vegetable
(see the cooking instructions under).

Keep in mind that they have to be washed to take away all of the bitterness except your loved ones prefers it with the bitter style.

Ogiri okpei is made with locust beans. It is called iru in Yoruba. It provides a standard style to Egusi Soup.

Earlier than you prepare dinner Egusi Soup

Earlier than getting ready the soup, soak the dry fish and stock fish until smooth. In case you are utilizing the very robust stockfish, boil it for 20 minutes and go away within the pot with the new water to soak for about an hour. If utilizing the softer stockfish, you may simply soak them in cool water until you may break them aside along with your fingers.
When the fish and stockfish are smooth, de-bone and break them into sizeable chunks.

A lot nearer to your cooking time, grind the egusi with a dry mill.

Grind the crayfish and the dry pepper individually and put aside.

Rinse the greens for use and lower into tiny items.

Cook the meat and fish with the stock cubes until they’re nicely done. You need to begin cooking the hardest meat and fish first and add the others as they get done.
If utilizing a standard pot, I’ll begin with stockfish and shaki, add beef after about 1 hour and cook until done. I can add the dry fish when all the opposite meat and fish are cooked as a result of it’s already cooked, you simply must cook it until it’s smooth and built-in with the remainder of the components.
With a pressure pot, I do it in another way.

Set all these apart.

Cooking Instructions

1. Pour the palm oil right into a dry pot and set on the range to warmth.

2. As quickly the oil melts, add the ground egusi and begin frying. If the oil isn’t congealed, add the egusi as quickly because the oil is translucent.

3. Combine the ground egusi with oil until each grain of egusi turns yellow.
Begin stirring the egusi on low to medium warmth. Preserve stir-frying for about 10 minutes.

4. Add the meat/fish stock (water from cooking the fish and meat) little by short time nonetheless stirring the egusi. So that you add a little bit of the stock, stir-fry for a while, add one other, stir-fry and so forth. When the stock is exhausted and you are feeling that the soup remains to be too thick, you can add hot water in the identical manner until you get the consistency you need.
In case your selection of vegetable is bitter leaf, add it presently.

5. Cover the pot and cook for 20 minutes, stirring at intervals. Additionally, prime up the water when vital. For those who do not stir it, it would burn.
It takes half-hour to cook egusi correctly else the soup won’t taste good to somebody with genuine Nigerian taste buds.

Additionally, egusi that isn’t cooked lengthy sufficient might trigger upset abdomen. The egusi is completed if you discover that the oil has separated from the combination.

As soon as you might be blissful that it’s done, add the ground crayfish and pepper. Stir and add the Nigerian pumpkin leaves or spinach (different).

6. Stir very nicely and add the cooked stockfish, shaki and meat.
Add salt if vital. Whether it is too thick, add some water to convey it to a consistency you want.

7. Cook and allow to simmer and it’s done!

The right swallow for Egusi Soup is Pounded Yam. You may also serve it with Eba (Garri), Agidi, Amala, Semolina Fufu, Tuwo Shinkafa or Cassava Fufu.

Fried Egusi soup technique.


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