Egusi Soup is mainly eaten in West Africa and it also is known as Agusi or Agusi in some parts of Africa. In Nigeria, we cook this soup in different ways depending on the region.
Course stew
Cuisine African
Keyword homemade, traditional
Prep Time 15minutes
Cook Time 30minutes
Total Time 45minutes
Servings 5people
Calories 252kcal
Author Lola Osinkolu
Ingredients
1CupEgusi Melon
1/4CupPalm Oil
2CupsBeef stock or as needed
3/4Cupsauce
1Onionmedium sized
1TablespoonOgiri or a small chunk
1TablespoonIruLocust bean
Salt to taste
1TablespoonCrayfish
Prawnsas desired
Meat or Fish of choice
Instructions
Toast the Egusi melon in a hot pan on a medium to high heat until it begins to brown and pop but don't get it burnt. You will literarily perceive the 'Nutty Aroma' of the toasted melon once it's done. Remove it from heat and allow it to cool down.
Blend the Egusi together with the Onion and about a Cup of stock then set it aside.
Place the Palm Oil on the stove top, add the locust bean and stir-fry for a couple of seconds so that the bean will release its flavor into the Oil.
Add the sauce (see the link to the sauce above) and dissolve the Ogiri in the Sauce, then add some beef stock, Crayfish and the Prawns stir this together.
Turn the heat down to low, then add the blended Egusi and continue to stir so that the Egusi will not become lumpy (you can add stock or Water if there is a need for it). When the stew is smooth and lump free, you can now cover it up and increase the heat then allow it to cook for about 10 minutes or thereabout.
Add Salt to taste and add the Beef as well and leave to cook for about 6 to 8 minutes or till you achieve your desired consistency.
Serve with your favorite swallow, Rice, Yam...Enjoy!