Egusi soup is one of those Nigerian classics that never really needs an introduction. Rich, hearty and packed with flavour, it is the kind of meal that goes perfectly with everything from pounded yam and eba to semo and even rice.
Food and lifestyle creator Sisi Yemmie has shared several versions of the beloved soup over the years, including her classic recipe, which uses a simple frying method for the egusi.
How to Make It
Start by heating some palm oil in a pot. Sisi Yemmie’s method uses enough oil to fry the egusi, but not enough to deep-fry it. Add chopped onions and pepper, then stir briefly. If you’re using iru, this is where it goes in too.
Next, add the blended egusi and stir continuously. Egusi can burn quite quickly, so keep stirring as it cooks. Add the ground crayfish and, if you’re using it, blended dry pepper. Allow the mixture to fry for about five minutes.
Add your meat stock and some water, then add your cooked meat or chicken. Cover the pot and allow everything to cook together, stirring occasionally. Sisi Yemmie recommends adding the protein at this stage so it has time to soak up the flavour of the egusi. If you’re using delicate fish or soft turkey, add these closer to the end instead.
Once the soup is cooked and you can see a little oil floating on top, taste and adjust the seasoning. It’s best to taste before adding extra salt or seasoning cubes, especially if your stock is already well seasoned.
Finally, add your chopped vegetables. Sisi Yemmie uses spinach or ugu, depending on what is available. Stir the vegetables into the soup, cover and allow them to cook through.
And that’s it. Your rich, comforting pot of egusi is ready to serve. Enjoy it with pounded yam, eba, semo, fufu, amala or even rice.
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