How to Cook Rich Egusi Soup with 3 Vegetables | Nigerian Recipe

  This rich Egusi soup recipe is perfect for a hearty Nigerian meal, paired with pounded yam, fufu, or rice. In this version, we use three...

 

This rich Egusi soup recipe is perfect for a hearty Nigerian meal, paired with pounded yam, fufu, or rice. In this version, we use three vegetables—ugu (fluted pumpkin leaves), spinach (or aziza), and scent leaves (nchuanwu)—to create a colorful, flavorful, and nutrient-packed soup.

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Ingredients

• Protein & Meat: Goat meat, beef, smoked fish (catfish or your choice)

• Vegetables: Ugu (fluted pumpkin leaves), Aziza, Scent leaves

• Egusi (melon seeds): Whole or pre-ground

• Palm oil

• Crayfish: Ground

• Seasoning: Onions, salt, bouillon, pepper, ginger (optional)

• Other: Water as needed

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Step 1: Prepare the Meats

1. Season goat meat and beef with salt, onions, pepper, and beef stock.

2. Cover and cook until tender.

3. For extra flavor, grill the meat in the oven for about 10 minutes before adding to the soup. This enhances the taste and aroma.

4. Boil smoked fish separately to remove any strong odors, drain, and set aside.

Tip: Separately boiling or grilling meats prevents them from overpowering the soup with strong flavors.

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Step 2: Prepare the Vegetables & Egusi

1. Vegetables: Wash thoroughly and chop your ugu, aziza, and scent leaves.

2. Egusi: Wash the melon seeds thoroughly if buying whole, then blend with a little water to form a smooth paste.

3. Crayfish: Grind your own if possible, to avoid stones or impurities.

Note: Removing seeds from bell peppers prevents bitterness in the soup.

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Step 3: Start the Soup Base

1. Heat palm oil in a pot until it slightly smokes.

2. Add chopped onions and sauté briefly.

3. Stir in ground crayfish for a fragrant flavor.

4. Add blended red bell peppers and tomatoes (tatashe), mixing well.

5. Introduce smoked fish and allow it to simmer gently.

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Step 4: Add Egusi

1. Stir in the blended egusi paste carefully to avoid burning.

2. Mix evenly, letting the egusi cook in the oil for a few minutes.

3. Gradually add your pre-cooked meats and some beef stock for richness.

Tip: Keep tasting and adjusting seasoning carefully, as the stock already contains flavor.

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Step 5: Add Vegetables

1. Fold in ugu, aziza, and scent leaves.

2. Add chopped peppers for color and presentation.

3. Stir gently and allow the soup to cook for a few more minutes until vegetables are tender but not overcooked.

The soup should be thick, perfect for pairing with pounded yam or fufu. Add a little water only if you prefer a runnier consistency.

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Serving Suggestions

• Serve hot with pounded yam, fufu, eba, or rice.

• Top with additional smoked fish or meat pieces for presentation.

• Ideal for family lunches or festive meals.

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Tips for Perfect Egusi Soup

1. Grill or pre-cook meat to enhance flavor.

2. Wash and blend egusi seeds yourself for purity.

3. Cook vegetables last to preserve color and nutrients.

4. Stir carefully when adding egusi to prevent sticking or burning.

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This three-vegetable Egusi soup is rich, colorful, and bursting with flavor. Perfect for a hearty Nigerian meal, it’s sure to impress your family and friends.