Egusi Soup

How to Make It

1. 1

   Season the assorted meats and stockfish with 1 sliced onion, 1 seasoning cube, and salt. Add just enough water to cover and boil over medium heat for 30–40 minutes until tender. Reserve the meat stock — do not discard.

2. 2

   Blend the tomatoes, red bell peppers, scotch bonnet, and 1 onion together until smooth. Set aside.

3. 3

   In a wide, heavy-bottomed pot, heat the palm oil over medium heat for 2–3 minutes until it liquefies and loses its raw smell. Do not bleach it — it should remain orange.

4. 4

   Add the iru (locust beans) to the hot palm oil and stir for 30 seconds to bloom the flavour.

5. 5

   Pour in the blended pepper mix and fry over medium-high heat, stirring frequently, for 15–20 minutes until the raw smell disappears and the oil floats to the top.

6. 6

   While the pepper is frying, mix the ground egusi with just enough water (about 3–4 tablespoons) to form a thick, moldable paste. You can also add a tablespoon of palm oil to the paste to help it hold together.

7. 7

   Drop the egusi paste into the frying pepper mixture in small lumps using a spoon. Do not stir yet. Cover the pot and allow the egusi lumps to steam-fry for 8–10 minutes.

8. 8

   After 10 minutes, gently fold the egusi lumps into the pepper base — you should see lightly toasted, slightly firm egusi pieces. Add 200ml of the reserved meat stock and stir gently to combine.

9. 9

   Add the cooked assorted meats, stockfish, smoked catfish, ground crayfish, and the remaining seasoning cube. Stir well to combine. If the soup is too thick, add more meat stock gradually.

10. 10

    Cover and cook over low-medium heat for 10–12 minutes, stirring occasionally, allowing all the flavours to meld together.

11. 11

    Taste and adjust seasoning with salt as needed. Add the shredded ugwu (pumpkin leaves), stir gently, and cook uncovered for a final 3–5 minutes. Do not overcook the greens — they should stay vibrant and slightly firm.

12. 12

    Remove from heat. Serve hot with eba, pounded yam, amala, or any preferred swallow.