Egusi Soup
The melon-seed magnificence: ground egusi seeds thicken a palm-oil stew of leafy greens, assorted meats and stockfish into Nigeria's most luxurious soup.
What it is
The melon-seed magnificence: ground egusi seeds thicken a palm-oil stew of leafy greens, assorted meats and stockfish into Nigeria's most luxurious soup. Ingredients: egusi (melon seeds), palm oil, ugu (fluted pumpkin leaves) or bitter leaf, beef, tripe, stockfish, smoked fish, crayfish, pepper, onions, locust beans (iru). Recipe: 1) Simmer the meats and fish into a rich stock. 2) Fry egusi paste in palm oil (or add by the lump method, by region). 3) Add stock gradually until it thickens like scrambled silk. 4) Fold in greens and crayfish; simmer briefly. Serve: with pounded yam or eba, eaten with the fingers. Flavor: nutty, rich, oceanic depth. History: egusi soups run across West Africa, but Nigeria's palm-oil-and-assorted-meat version is the celebratory summit of Yoruba and Igbo kitchens alike. See also: Jollof Rice (Nigerian), Pepper Soup.
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World Cuisines
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