Egusi Soup
Egusi Soup is known and beloved all over Nigeria. Blending ground melon seeds with Vchunks, tofu, and black fungus. Simmered to perfection with spices and greens, it's a comforting bowl of tradition. Enjoy it with fufu or your preferred side dish.
- Preparation Time: 30 minutes
- Cooking Time: 45 minutes
- Total Time: 1 hour 15 minutes
Ingredients
-
1 cupEgusi (melon seeds) ground
-
75 gVchunks
-
10 gTofu
-
10 gBlack fungus
-
1/4 cupPalm oil
-
1 mediumOnion chopped
-
Ground pepper (habanero or scotch bonnet) Adjust to Taste
-
1-2 cupsVegetables (spinach, ugu, or bitterleaf) Chopped
-
1 tsplocust beans
-
Salt Adjust to taste
-
Water
-
1 tbspEhuru
Instructions
-
Boil the Vchunks, tofu, black fungus,and chopped onions with enough water to cover in a pot until tender.
-
Reserve the stock.
-
Heat the palm oil until it becomes clear (not red) in a separate pot.
-
Add the ground egusi to the palm oil and stir and cook over low heat, stirring continuously to prevent burning, for about 5 minutes or until the egusi is slightly toasted.
-
Add the reserved stock to the egusi mixture, stirring well to create a smooth and consistent texture.
-
Add the boiled Vchunks, tofu and black fungus to the pot, along with the locust beans, ground Ehuru and ground pepper. Let the soup simmer for about 15 minutes.
-
Add the chopped vegetables and cook for an additional 2 minutes.
-
Season the soup with salt .
-
Taste and adjust the seasoning to your preference.
-
Serve the Egusi Soup hot with fufu, pounded yam, or any other preferred side.
Notes
Feel free to get creative with your choice of greens, selecting those that match your taste or seasonal availability. When toasting the ground egusi in palm oil, exercise caution to prevent burning, as it can impact the flavour negatively. Enjoy this hearty West African dish with your favourite starchy accompaniments for a satisfying meal
