Nigerian egusi soup, also called Ghanaian egusi stew, is an exotic food that will satisfy even the most substantial appetites. It is made with ground protein-rich seeds of plants such as squash, melon or white pumpkin, called egusi.
Egusi is also knowns as agusi, agushi, ohue, and egwusi. It is a staple in many parts of West Africa.
Egusi Stew
Section 1: Ingredients
2 cups melon seeds
1/2 - 1 cup palm oil
4 Tbsp. crayfish
3 Tbsp. locust beans
24 oz. chopped spinach
1 red bell pepper
1 habanero pepper
1 Fresno pepper
2 onions
Maggi stock cube optional
1 lb. cooked beef (tripe, dried fish, or cow leg)
Salt to taste
3 cups chicken or beef stock
Section 2: Instructions
Blend the peppers and onions together until smooth and set aside.
Blend the egusi melon seeds, half of the second onion, and crayfish together. Set aside.
Heat the palm oil in a pan over medium heat - don't overheat. Add the remaining half onion (diced) and half of the locust bean. Cook for about 3 minutes on medium heat.
Add the blended pepper and cook till the water is reduced - approximately 15 minutes on medium heat. Stir about every few minutes to prevent burning.
Add the remaining locust bean, beef stock, and salt to taste. Cover and cook for another 5 minutes
Gently add the blended egusi to the sauce but do not stir. Cover and cook for about 20 - 30 minutes. Check it every few minutes to ensure it doesn't burn. Try not to stir it until the egusi is soft and compact. Then, gently stir together and add more stock or water if necessary.
Add the fish and/or meat and leave to cook again for another 5 minutes.
Stir in the spinach and leave to simmer for about 5 minutes (stir constantly). Adjust the seasoning if necessary.
Serve while still hot.
You can choose to include chopped tomatoes in the recipe.
Serve with fufu or pounded yam.