A thick, hearty soup made from ground melon seeds cooked with leafy greens, tomatoes, smoked fish, and palm oil. The melon seeds give the soup a rich, nutty body.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Instructions
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1
Heat palm oil in a pot, saute onion until golden.
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2
Add blended tomatoes and cook for 10 minutes.
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3
Mix ground egusi with a little water to form a paste, add to pot.
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4
Add stock, smoked fish, and scotch bonnet, simmer 20 minutes.
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5
Add chopped leafy greens and cook 10 more minutes until wilted. Season with salt.
Did You Know?
Egusi seeds are so valuable in Benin that farmers specifically cultivate the melon variety grown only for its seeds, not its flesh.
Chef's Notes
Equipment Tips
- heavy pot
- blender
- wooden spoon
Garnishing
palm oil drizzle
Accompaniments
The Story Behind Egusi Soup
Egusi soup is shared across West African cuisines but holds particular importance in Benin where melon seed cultivation has ancient roots. The soup demonstrates the sophisticated use of plant-based proteins in pre-colonial West African diets, combining seeds, greens, and smoked fish into a nutritionally complete meal.
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