Before preparing the soup, soak the dry fish for about half an hour (30 Minutes). Boil the stock fish for 20 Minutes and leave in the pot with the hot water to soak for about an hour.
Much closer to your cooking time, grind the Egusi with a dry mill. Grind the cray fish and the dry pepper separately and set aside. Wash the vegetables to be used and Cut into tiny pieces.
Boil the shaki, stock fish and dry fish in 1 litre of water till they are well done. First sign of a done shaki is that the cuts will starts curling on it’self.
Wash the Beef to be used for the Egusi soup, and place in a pot and start steaming at medium heat. There is no need to add water at this stage. When the meat is done add 3 cubes of Knorr or any other stock cubes. This method makes the meet cook faster while retaining all the taste. Also meat contains lots of water and you will notice the increase in the water constituents as the meat starts to boil.
Cooking Directions for Egusi Soup
They are two major ways of cooking Egusi soup which are:
Oil before Egusi
Egusi before Oil
Oil before Egusi
Put 2 Cooking Spoons of red Palm oil into a dry pot and set on the stove to heat. As soon as the oil is clearer, add the ground Egusi and start frying. This should be done at a low heat to avoid burning. Keep frying till you see the Egusi getting drier. One sign of this is that it will start sticking to the bottom of the pot.
Now, start adding shaki/fish stock little by little while still stirring the Egusi. When the stock is exhausted and you feel the soup is too thick you can add more water. If your choice of vegetable is bitter leaf, it should be added now as well.
Cover the pot and cook for 3o Minutes. The Egusi is done when you notice that the oil has risen to the surface of the Mix and separated from the mix. If this is the case add the fish, Shaki and meat. Also add pepper and salt to taste. If pumpkin leaves or any other soft vegetable is your choice, please add it now.
Cover the pot and leave everything to steam together.
The Egusi soup is now ready to be served with Amala, Eba (Garri), Pounded Yam, Cassava fufu, Semolina, Semovita, Wheat etc.
Egusi before Oil
This method of preparing Egusi produces a healthier Egusi Soup. This is because there is no frying involved.
In this method, as soon as the Shaki, fish and meat are done, remove them from the stock (Water used in cooking the meat and the fish) and place in a different pot or plate.
Add the ground Egusi to the Stock and stir. If the stock from cooking your meat and fish is small, add some water to the same level as the
Cover and cook till the Egusi cakes. Stir and add a little bit more water. Watch it closely so that it does not burn.
Repeat 3, adding only a small quantity of water at a time. After about 25 Minutes, you will notice the clear Egusi oil coming to the surface of the soup.
Add two cooking spoons of red Palm oil and bitter leaves (if it is your choice of vegetable), pepper and salt to taste and cook for about 7 Minutes.
Add the meat and fish. If using pumpkin leaves or any other soft vegetable, add it at this time, stir the soup and leave to cook for a maximum time of 2 Minutes
Turn off the heat. Leave to stand for 2 Minutes before serving.
The Egusi soup is ready to be served with Eba (Garri), Agidi, Semolina, Semovita, Tuwo shinkafa, Pounded yam, Cassava Fufu, Wheat etc.
SUMMARY ON EGUSI SOUP
The Nigerian Egusi soup, prepared with melon seeds, is a native soup to the southern part of Nigeria, Africa, especially the Igbo’s and Yoruba ethnic group. Egusi soup is also one of the most popular soups for all Nigerians that like Nigerian Fufu , Eba (Garri), Semolina, Semovita, Pounded yam, wheat etc. Egusi is also known as Miyan Gushi in Hausa. Some people also eat rice with Egusi soup, you could try it out if you think you would enjoy it.
Frequently Asked Questions And Answers
What is Egusi soup made of?
The soup takes its name from egusi, or agushi―the seeds that both thicken and flavor it. Egusi soup typically features meat (such as beef, smoked poultry, goat, cow skin, and offal) and seafood (smoked dried fish or stockfish), as well as awara (Nigerian tofu), mushrooms, and greens.
What tribe is Egusi soup from?
Egusi soup came from the Igbo tribe, contrary to popular opinion, Egusi is not necessarily an original Yoruba soup, despite the distinctive style of cooking, since it is eaten by West Africans, from the Igbo tribe in Nigeria, all the way to Ghana, where it is called ‘Agushie’.
What does Egusi taste like?
Usually consumed in the form of a soup, Egusi tastes nutty, rich, and spicy. It is a staple in many West African countries, including Nigeria, Cameroon, Togo, Burkina Faso, Mali, Ghana, and Benin. What is this? Egusi soup generally constitutes seafood, meat, green leafy vegetables, mushrooms, and awara.
What is the English name for Egusi soup?
Its common names include egusi in Yoruba ”’Egwusi”’ in Igbo and agushi in Hausa. In English it is known as Mann’s cucumeropsis and white-seed melon, It is also generally called MELON SOUP.
Which country owns Egusi soup?
Egusi soup is arguably the most popular soup in Nigeria that is prepared and enjoyed by most tribes in Nigeria and beyond. Egusi is made of fat- and protein-rich seeds of certain cucurbitaceous plants (squash, melon, gourd), which after being dried and ground are used as a major ingredient in West African cuisine.
Is Egusi Nigerian or Ghanaian?
Also commonly used are beef, goat, fish, shrimp, or crayfish. In Nigeria, egusi is common among the people of the southern and western part of Nigeria. In Ghana, egusi is also called akatoa or agushi, and is used for soup and stew, most popularly in palaver sauce.
What are the disadvantages or side effects of eating Egusi?
Egusi contains something called phytosterols which when consumed, compete with cholesterol for absorption in the digestive system. Also, egusi has a high level of calories and when garnished with few chunks of stock fish and two pieces of meat, it has a total of roughly 700 calories per serving.
What is the effect of eating Egusi?
The oil produced from these seeds is rich and flavorful. They’re also 35% protein. Egusi seeds are rich in vitamin A, which is crucial for forming and maintaining healthy bones. In addition, Egusi seeds are high in vitamins B1 and B2, which are both important for growth and the production of red blood cells.
What is the benefit of Egusi?
Its seed oil is a good source of natural antioxidants like vitamin E and ß-carotene. Egusi seed is a good source of potassium and calcium, minerals that regulate blood pressure. It is also a rich source of magnesium, phosphorus, iron and zinc. And just like all plant foods, egusi is naturally cholesterol-free.
Which tribe has the best soup in Nigeria?
Ofe Owerri is one of the richest and most enjoyed soups from the south-east region of Nigeria where the Igbos originate from. Ofe Owerri is usually served with any swallow of choice (eba, semovita, fufu, pounded yam). It is served here with fufu.
Is Egusi high in cholesterol?
Akubor and Ogbadu (2003) reported that the major fatty acids in egusi oil are 59–63% w/w linoleic acid and 16% w/w oleic acid. Egusi oil, with no cholesterol and high omega-3 and 6 fatty acids have never been introduced into the food industry (Jarret and Levy, 2012; Mali and Chavan, 2016).
Is Egusi protein or carbohydrate?
Egusi is packed with many vital and beneficial nutrients which are good for the body and these nutrients are not limited to protein, potassium, vitamin B1, sulphur, fats, calcium, magnesium, carbohydrate, zinc, copper, vitamins A, E and C, manganese, dietary fibre and more.
Which state has the best Egusi in Nigeria?
Egusi seed is widely grown in West Africa with Nigeria accounting for about 65% of total production. The areas of high melon seed production in the country include Enugu, Benue, Nasarawa, Taraba and Kogi state.
Is Egusi good for weight gain?
Egusi contains fibre and this makes it okay for people who want to lose weight. One of the reasons people gain weight is unused energy or calories. Interestingly, fibre helps to clean your system and stop the fat from sneaking into your blood stream. It helps you stay full and you have less craving for food.
Can a pregnant woman eat egusi soup?
Egusi itself has a lot of health benefits, not just for pregnant women but for anyone who enjoys ‘swallow.‘ The vitamins B1 and B2 contained in egusi help to improve your appetite during pregnancy. Egusi is rich in other vitamins like vitamin E and alpha-tocopherol.
Is Egusi high in sugar?
Egusi soup is a controversial meal for diabetics. While some recommend it, others believe it contains too much sugar. In my opinion, foods that are controversial are best avoided. Amala from unripe plantain is highly recommended for diabetic patients.
Is Egusi good for liver?
In a previous study by Oluba et al. (2011) using animal models, it was observed that egusi melon oil has the ability to improve serum and liver lipid profiles and offer protection against resultant lipid peroxides from consumption of high fat diet, thereby conferring an improved antioxidant status.
What are the diseases of Egusi?
Fungal diseases, namely powdery mildew, downy mildew, Alternaria leaf spot, Cercospora leaf spot, Anthracnose disease (Colletotrichum lagenarium), leaf blight and fruit rot (Didymella bryoaniae) and fruit and flower wet rot (Choanephora cucurbitarum) have been reported on Egusi melon in Nigeria (Kehinde, 2008).
How nutritious is Egusi?
Egusi (Colocynthis citrullus L.) kernels contain 52.0% oil, 28.4% protein (60% in defatted flour), 2.7% fiber, 3.6% ash, and 8.2% carbohydrate. They are good sources of essential amino acids, especially arginine, tryptophan and methionine, vitamins B1, B2, and niacin, and S, Ca, Mg, Mn, K, P, Fe, and Zn.
What are the side effects of melon seeds?
There are negligible side effects of muskmelon seeds. However, if they are consumed in excessive amounts, then it may lead to stomach problems for those who are suffering from the same already. It may also lead to gas and bloating at times upon excessive consumption. However, these side effects are comparatively rare.