A thick, hearty soup made from ground melon seeds cooked with leafy greens, dried fish, and palm oil. The melon seeds create an incredibly rich, nutty broth unique to Central and West Africa.
Nutrition & Info
Allergen Warnings
Equipment Needed
Instructions
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1
Mix the ground egusi with a small amount of water to form a thick paste. Set aside. Soak the dried stockfish in warm water for twenty minutes, then shred into pieces.
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2
Heat palm oil in a large pot over medium heat. Saute the onions until golden brown, about eight minutes.
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3
Add the blended tomatoes and cook for ten minutes until the sauce thickens and the oil separates.
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4
Add the egusi paste to the pot in spoonfuls, stirring to break it into small lumps. Cook for ten minutes, stirring regularly.
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5
Add the shredded stockfish, ground crayfish, scotch bonnet pepper, and seasoning cubes. Pour in the water and simmer for fifteen minutes.
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6
Fold in the chopped greens and cook for another eight minutes until the leaves are wilted and tender. The soup should be thick and rich.
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7
Serve hot with fufu, pounded yam, or boiled cassava.
Did You Know?
Egusi seeds are from a wild melon related to watermelon, but unlike watermelon, the fruit flesh is bitter and inedible. Only the protein-rich seeds are used.
Chef's Notes
Equipment Tips
- large pot
- blender or mortar
- wooden spoon
- colander
The Story Behind Egusi Soup
Egusi soup connects Equatorial Guinea to the broader culinary traditions of West and Central Africa, where melon seeds have been cultivated and consumed for thousands of years. In Equatorial Guinea, the Fang people brought this dish from their ancestral migrations through the Central African forests. The soup represents ingenious nutrition: the melon seeds provide protein and fat, the greens provide vitamins, and the dried fish adds umami depth, creating a nutritionally complete meal from ingredients readily available in the tropical forest environment.
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