Easy and yummy fried egusi soup

Fried Egusi Soup

In my earlier post Egusi soup (lumpy Egusi soup) I mentioned that there are numerous ways Egusi soup can be prepared in Nigeria cuisine.  Another delectable method of preparing Egusi is Fried Egusi soup. It is easy and very straightforward to prepare. Egusi seed (melon seed) is nutty, mildly sweet and contains a very rich oil. It is common in most parts of Nigeria.

For Fried Egusi soup, the dry ground egusi seed is fried in warm palm oil until it looks dry or a bit sandy. The resulting soup is mushy without clumps of egusi. The taste is a bit different from the lumpy boiled Egusi soup. Very well cooked fried egusi soup favours pounded yam as an accompaniment.

For more information on egusi, its uses etc., visit my post on Egusi soup (Lumpy Egusi Soup).

Easy and yummy fried egusi soup

 

To prepare fried egusi soup

3 cups Egusi 
meat 
stockfish
dry fish
3/4 cup palm oil (3 standard cooking spoons)
2 medium onions (1 cup chopped)
1/2 cup + 2 tablespoons ground crayfish (separated)
20g ogili okpei
5 scotch bonnet (fresh pepper)
3 seasoning cubes
salt 
15g uziza leaf (shredded, optional or uziza seed)
300g ugu leaf (shredded, fluted pumpkin leaf)
7-8 cups stock and water

Wash meat and stockfish and place in a medium-size pot over medium flame.

Add enough water to cover the meat. Season with salt and seasoning cube. You can add some sliced onions.

Boil till meat is tender.

Soak the dry fish in boiling hot water for about 2 minutes, drain and rinse well in cold water.

Debone and add to the pot of boiling meat. See post on How to wash dry fish.

While the meat is boiling, grind the egusi seed, using the dry mill of your blender.

Chop onions and grind or chop the pepper.

Mash ogili okpei in a little hot water.

Wash uziza and ugu leaves and shred.

In a dry pot, put palm oil, when warmed through, add onions and fry.

onions in palm oil for fried egusi soup

Before onions soften add ground egusi powder and fry.

onions and egusi in palm oil for fried egusi soup

Keep stirring the egusi to avoid burning it.

Fry egusi until it starts looking dry, grainy or sandy instead of creamy, it has lost moisture and released oil.

fried egusi for fried egusi soup

Add stock and water, stir well.

fried egusi soup boiling

Add meat, stockfish, dry fish, crayfish, ogili okpei, pepper and seasoning cubes, stir well, taste and add salt.

meat and fish added to fried egusi soup

fried egusi soup boiling in a pot

Keep cooking until the rawness has gone out of the egusi and red oil coats the top, about 10 minutes.

fried egusi soup boiling in a pot

Add Uziza leaves and boil for 3 minutes.

Then add Ugu leaves and the remaining 2 tablespoons ground crayfish. Boil for another 3 minutes until leaves are tender.

Take off the heat. It will thicken a little more as it cools down.

Serve with any swallow of choice, e.g Pounded yam, garri, Semovita etc. or plain boiled rice.

Notes

You will also enjoy my Egusi soup (Lumpy Egusi Soup), Esa Soup, Sesame seed soup (ridi, beniseed), Egusi soup with Tomato sauce. Also try the easy Okro (Okra ) soup and Utazi soup, Ofe Utazi.

Easy and yummy fried egusi soup
Print

Fried egusi soup

A delicious way to cook Egusi soup.
Course Dinner, lunch, Main Course, Soup
Cuisine Nigerian
Keyword egusi, nigerian soup, spicy
Prep Time 30 minutes
Cook Time 45 minutes
Servings 6
Author gaga

Ingredients

  • 3 cups Egusi
  • meat
  • stockfish
  • dry fish
  • ¾ cup palm oil (3 standard cooking spoons)
  • 2 medium onions (1 cup chopped)
  • ½ cup + 2 tablespoons ground crayfish (seperated)
  • 20 g ogili okpei
  • 5 scotch bonnet (fresh pepper)
  • 3 seasoning cubes
  • salt
  • 15 g uziza leaf (shredded, optional or uziza seed)
  • 300 g ugu leaf (shredded, fluted pumpkin leaf)
  • 7-8 cups stock and water

Instructions

  • Wash meat and stockfish and place in a medium-size pot over medium flame.
  • Add enough water to cover the meat. Season with salt and seasoning cube. You can add some sliced onions.
  • Boil till meat is tender.
  • Soak the dry fish in boiling hot water for about 2 minutes, drain and rinse well in cold water.
  • Debone and add to the pot of boiling meat. See post on How to wash dry fish.
  • While the meat is boiling, grind the egusi seed, using the dry mill of your blender.
  • Chop onions and grind or chop the pepper.
  • Mash ogili okpei in a little hot water.
  • Wash uziza and ugu leaves and shred.
  • In a dry pot, put palm oil, when warmed through, add onions and fry.
  • Before onions soften add ground egusi powder and fry.
  • Keep stirring the egusi to avoid burning it. Fry egusi until it starts looking dry, grainy or sandy instead of creamy, it has lost moisture and released oil.
  • Add stock and water, stir well.
  • Add meat, stockfish, dry fish, crayfish, ogili okpei, pepper and seasoning cubes, stir well, taste and add salt.
  • Keep cooking until the rawness has gone out of the egusi and red oil coats the top, about 10 minutes.
  • Add Uziza leaves and boil for 3 minutes.
  • Then add Ugu leaves and the remaining 2 tablespoons ground crayfish. Boil for another 3 minutes until leaves are tender.
  • Take off the heat. It will thicken a little more as it cools down.
  • Serve with any swallow of choice, e.g Pounded yam, garri, Semovita etc. or plain boiled rice.

Notes

  • Leftover egusi soup can be used to make egusi jollof rice. It is simply awesome.

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7 Comments

  1. Pingback: PREPARING EGUSI SOUP WITH GREAT TASTE. -

  2. Pingback: okor soup – OSAJOY AFRICAN RECIPES

  3. Joy Akers

    As an Australian living in Roma old I have no idea how to obtain some of the ingredients for your recipes

    • Hi Joy, I really don’t know about Australia but if there is an African shop near you, you will be able to find most of the ingredients. Thanks

  4. Pingback: Egusi Soup, Lumpy Egusi soup - The Pretend Chef

  5. Pingback: Egusi Jollof Rice using leftovers - The Pretend Chef

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