*THE MELON SOUP*
Egusi soup is a popular Nigerian dish,
It is very popular,
especially among many nigerian people.
It’s a thick and yellowish
It is also made from ground egusi (melon) seeds,
This gives it a rich, flavor and creamy texture.
The egusi or melon soup is typically cooked with palm oil, vegetables
and proteins such as goat meat,
fish, like fresh fish or stockfish.
Chicken wings or parts
Which are mostly Seasoned with onions, peppers, and spices
crayfish or locust beans can be added if needed and its , it’s often spicy and aromatic.
This egusi is commonly served with either fufu (starchy) and others like pounded yam, or eba (garri),
These are used to scoop the soup.
Egusi soup varies across Nigerian regions and cultures,
with distinct preparation styles.
Here are the main types:
We have alot of egusi which various on various levels and the egusi can be prepared in different ways by different tribes and cultures around the world
One of such examples are ...
The Igbo Egusi Soup (Ofe Egusi):
This type is thick and creamy, cooked with palm oil, and ugu , and some other proteins like goat meat or fish and chicken.
It can often be spiced with crayfish and locust beans for a rich, savory flavor.Yoruba Egusi Soup (Efo Egusi): Lighter, stew-like consistency, often paired with spinach (efo) and less palm oil. May include ingredients like tomatoes or bell peppers for a tangy twist.Hausa Egusi Soup: Thinner, more like a broth, often cooked with groundnut oil instead of palm oil and paired with greens like sorrel (yakuwa). Less emphasis on heavy proteins.Lumpy Egusi Soup: Popular in some Igbo and Delta regions, where egusi is molded into small balls or lumps before cooking, creating a textured, chunky soup.Egusi Ijebu: A Yoruba variant from Ijebu-Ode, typically lighter, with minimal oil and a focus on seafood like shrimp or crab for a distinct coastal flavor.Each type reflects local ingredients and preferences, but all are typically served with starchy sides like fufu, eba, or pounded yam.
To prepare egusi soup, grind egusi (melon) seeds and set aside. Heat palm oil in a pot, sauté chopped onions, and add blended peppers (scotch bonnet and bell peppers) for spice. Stir in ground egusi, frying briefly, then add water or stock to form a thick broth. Season with salt, crayfish, and locust beans. Add pre-cooked meats (goat, beef, or fish) and simmer. Stir in chopped ugu or spinach leaves, cook briefly until tender, and adjust seasoning. Serve hot with pounded yam, fufu, or eba.
Egusi soup is nutritious, offering multiple health benefits. The egusi seeds are rich in protein, healthy fats, and vitamins A, B1, and C, supporting muscle growth, heart health, and immunity.
Vegetables like ugu or spinach provide fiber,, and minerals such as iron, aiding digestion and blood health. The soup’s proteins (from meats or fish) promote tissue repair. Palm oil adds vitamin E and healthy fats.
