If you want to learn how to cook egusi soup, you will quickly discover that there is more than one way to prepare it. Some people fry their egusi before adding the meat stock, while others use the boiling method. Some prefer waterleaf, others use bitter leaf or another vegetable. The choice of meat and fish can also vary.
In this recipe, I am sharing how I cook egusi soup with chicken, stockfish, fish, palm oil, and vegetables. This is the method I enjoy making at home, and I love the rich flavor that comes from properly cooking the stockfish and frying the egusi before adding the stock.
I will also explain the boiling method and some of the different ingredients you can use when making this delicious Nigerian soup.
What Is Egusi Soup?
Egusi soup is a popular Nigerian soup made with ground egusi, which comes from melon seeds. It is usually prepared with palm oil, pepper, onions, meat or fish, and vegetables.
Egusi soup is enjoyed across different parts of Nigeria, including the South-South, Southeast, Southwest, and other regions. However, the ingredients and cooking methods can differ from one family or region to another.
That is one of the things I love about egusi soup. There isn’t just one way to make it.
You can fry the egusi, boil it, use chicken, turkey, goat meat, fish, stockfish, or a combination of different proteins. You can also choose the vegetables you enjoy.
Ingredients for My Egusi Soup
For my version of egusi soup, I use:
– 2 Cups of grinded egusi
– 1 chicken leg
– Stockfish
– Crayfish
– Fish
– Vegetable leaves
– Palm oil
– Onions
– Fresh pepper
– Salt
– Seasoning cubes
– Water
You can increase or reduce the quantities depending on how much soup you want to prepare.
For me, stockfish is very important for the taste. I love the deep flavor it adds to the cooking stock and, eventually, to the egusi soup.
How to Cook Egusi Soup My Way
1. Prepare the Chicken and Stockfish
I start by washing the chicken and stockfish properly.
I put the stockfish in a pot, add water, and allow it to boil until it becomes tender. Stockfish can be quite hard, so boiling it first helps soften it.
Once the stockfish is tender, I add the chicken.
Then I add onions, pepper, salt, and seasoning cubes.
Also I allow everything to cook and boil properly until the chicken is tender and the stock is flavorful.
This stock is important because I will use it later when cooking the egusi. Instead of using plain water, I get to use the delicious stock created by the chicken and stockfish.
2. Grind and Prepare the Egusi
While the chicken and stockfish are cooking, I prepare the egusi.
I grind the egusi until it is fine and then put it into a clean bowl.
Also I add a small amount of water, crayfish and a little salt and mix it together.
Then I keep mixing until I get a thick egusi paste.
I don’t want the paste to be watery. A thick paste works well for the frying method because it can be added directly to the hot palm oil.
3. Fry the Egusi
When the chicken and stockfish are properly cooked, I bring that pot down and set it aside.
I place another clean pot on the stove and add palm oil.
When the oil is hot, I add my egusi paste.
I stir the egusi and allow it to fry properly.
Also I usually fry mine for about 20 minutes, stirring regularly so it cooks evenly and doesn’t stick or burn.
This is one of the important stages in my method because frying the egusi in palm oil gives the soup a rich, well-developed flavor.
4. Add the Chicken, Fish, Stockfish and Stock
After frying the egusi, I add the cooked chicken, stockfish, fish, and the flavorful stock from the first pot.
I stir everything together and allow the soup to cook.
At this point, I taste it.
If it needs more salt, pepper, or seasoning, I adjust it.
I then allow the soup to cook for some more time so that the egusi can absorb the flavor from the meat, fish, and stock.
5. Add the Vegetables
When the egusi has cooked properly, I add my vegetable leaves.
I stir them into the soup and allow everything to cook together for a few more minutes.
I then reduce the heat and allow the soup to simmer.
My egusi soup is ready.
How to Cook Delicious Egusi Soup
The secret to delicious egusi soup is not just adding many ingredients. It is about building the flavor properly.
For my recipe, I pay attention to a few things.
First, I make sure the stockfish and chicken are well cooked and properly seasoned. This gives me a flavorful stock to add to the egusi.
Second, I don’t make my egusi paste too watery.
Third, I take my time to fry the egusi properly in palm oil.
I also taste the soup before adding more seasoning. This helps me avoid making it too salty because the stockfish, fish, chicken, and seasoning have already added flavor.
Finally, I add my vegetables toward the end and allow them to cook without overcooking them.
These simple steps help me get the rich and delicious egusi soup I enjoy.
When preparing egusi soup, small cooking mistakes can affect the final taste and texture. If you want to avoid problems in the kitchen, learn about these common cooking mistakes that can ruin your food.
The Boiling Method of Cooking Egusi Soup
Frying the egusi is not the only way to make egusi soup.
Some people prefer the boiling method.
For this method, the meat, fish, or stockfish is first cooked and seasoned. Enough water or stock is then added to the pot, and everything is brought to a boil.
The ground egusi is mixed with a little water to make a thick paste.
Instead of frying the paste, the cook takes small portions of it and forms them into balls.
The egusi balls are then dropped into the boiling stock.
The pot is covered and the egusi is allowed to cook.
As the egusi cooks, the balls become firm and gradually blend into the soup. Some people leave the pieces larger, while others allow them to break apart more completely.
This gives the soup a different texture from the fried-egusi method.
Both methods can produce a delicious pot of egusi soup. It simply depends on the method you prefer.
What Vegetables Can You Use for Egusi Soup?
There are different vegetables you can use when preparing egusi soup.
Some people use:
– Waterleaf
– Bitter leaf
– Ugu
– Other leafy vegetables
If you enjoy bitter leaf, you can use it to prepare egusi soup. The leaves should be washed and prepared properly before adding them to the soup.
Waterleaf is another option and gives the soup a different texture and taste.
The choice of vegetable is really a matter of preference and the type of egusi soup you want to prepare.
What Meat and Fish Can You Use for Egusi Soup?
You don’t have to use chicken.
Egusi soup is very flexible, and you can use the protein you have available.
Some options include:
– Chicken
– Turkey
– Goat meat
– Beef
– Fresh fish
– Ice fish
– Dry fish
– Stockfish
You can also combine different proteins.
For example, my favorite combination includes chicken, fish, and stockfish because each one contributes a different flavor to the soup.
How Long Does It Take to Cook Egusi Soup?
The total cooking time depends on the meat, fish, cooking method, and quantity you are preparing.
For my method, I first cook the chicken and stockfish until they are tender.
I then fry the egusi for about 20 minutes before adding the meat, fish, and stock.
After that, I allow the soup to cook until the egusi is properly done and the flavors have come together before adding the vegetables.
So rather than focusing only on the exact number of minutes, look at the food itself. The meat should be tender, the egusi should be properly cooked, and the soup should taste well seasoned.
What Can You Eat With Egusi Soup?
Egusi soup goes well with many Nigerian swallows.
You can serve it with:
– Pounded yam
– Eba
– Fufu
– Amala
– Semolina
– Wheat swallow
You can also enjoy it with rice if you prefer.
My Favorite Way to Cook Egusi Soup
There are many ways to cook egusi soup, but the fried method remains my favorite.
I love starting with properly cooked chicken and stockfish, because that gives me a flavorful stock. I then prepare my egusi into a thick paste and fry it in palm oil before adding the meat, fish, stockfish, and stock.
Finally, I add my vegetables and allow everything to simmer together.
The result is a rich, flavorful soup that goes perfectly with a Nigerian swallow.
Frequently Asked Questions
What is the best way to cook egusi soup?
There is no single best method for everyone. Some people prefer fried egusi, while others prefer the boiling method. My preferred method is to make a thick egusi paste and fry it in palm oil before adding my meat and stock.
Can I make egusi soup with chicken?
Yes. Chicken is an excellent protein for egusi soup. You can use chicken alone or combine it with fish and stockfish, as I do in this recipe.
Can I use bitter leaf for egusi soup?
Yes. Bitter leaf can be used to prepare egusi soup. It gives the soup a distinctive flavor and is a good option for people who enjoy bitter leaf.
Can I use waterleaf for egusi soup?
Yes. Waterleaf can also be used when preparing egusi soup. Different vegetables give the soup slightly different flavors and textures.
Can I make egusi soup without frying the egusi?
Yes. You can use the boiling method. Prepare your egusi into a thick paste, form it into small balls, and add the balls to your boiling meat or fish stock.
If you enjoy traditional Nigerian meals, you may also want to try my unripe plantain porridge recipe, another comforting dish that is perfect for a family meal.
Ready to Make This Delicious Egusi Soup?
Now that you know how to cook egusi soup using my fried method, why not give it a try? Gather your egusi, chicken, stockfish, fish, vegetables, and other ingredients, and make a delicious pot for your family.
If you try this recipe, let me know how it turns out in the comments! And if you enjoyed it, share this recipe with someone who loves a good Nigerian homemade meal.
Amity Nwoye is the creator of amybenblog, where she shares easy recipes, practical cooking tips, meal planning ideas, and money-saving kitchen hacks. She is passionate about helping home cooks prepare delicious meals with confidence, whether they’re beginners or experienced in the kitchen. Through simple, family-friendly advice, Amity makes cooking more enjoyable, affordable, and stress-free.
