Nigerian Egusi Soup Recipe | Rich Lumpy Egusi Soup

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Egusi soup is a very popular Nigerian soup that is made with melon seeds commonly known as egusi, any type of meat or fish with or without vegetables. Lumpy egusi soup takes this soup to another level of deliciousness. It is also made with 3 types of vegetables with their various unique taste which intensifies the taste of the soup. No cap, this soup is the most delicious egusi soup yet.

• Cook turkey and stockfish separately or together.
• Add the washed meat to a pot, add 2 chopped peppers, chopped onions, seasoning cubes and salt to taste; stir and cover to cook over medium heat for 30 minutes. Stir occasionally for even cooking. After 20 minutes, add about 2 cups water to make stock and cover to cook for 10 more minutes.
• Cook stockfish in another pan with lots of water for 40 - 60 minutes or until it softens.
• Dice 1/2 bulb onon and set aside
•  Blend 1/2 bulb onion, habanero pepper and set aside.
• Heat up some palm oil and add chopped onions when it is hot, fry onions until it is translucent. Add onions/pepper blend and continue to fry for about 4 - 5 minutes, then add about 1 cup ground egusi and fry for a few minutes frequently stirring to prevent the egusi from burning. Fry until most of the moisture evaporates. This takes about 5 - 6 minutes.
• Add turkey stock and some stock from the stockfish and stir (careful not to add too much fluid, else the soup would be runny).
• Add 2 - 3 tbsp hot water to the remaining ground egusi and mix until it forms a thick paste. Transfer to a mortar  and pound until it looks stiffer and glossy. Mold into little balls of your desired size then add to the pot of soup. Cover and let it cook on low heat for about 20 minutes untouched.
• After 20 minutes, stir soup and remove the cooked melon balls  and set it aside. Add stockfish, cooked turkey, seasoning cubes, salt; stir and continue to cook for another 5 minutes.
• After add uziza leaves, bitterleaf, periwinkles and the cooked melon (egusi) balls, add more water as needed, stir, cover and cook for 5 minutes.
• Add kale or any green leafy vegetable of your choice. Check for seasoning and adjust as needed. Cook uncovered for about 3 - 5 minutes and the soup is done.
• The melon balls/lumps will eventually break down to smaller lumps when stir frequently but if you prefer larger lumps, add lumps back to the pot 5 minutes before the soup is done and do not stir it as much. Enjoy with any swallow/fufu of your choice.

Ingredients: 

2   1/2 cups Egusi/Melon seeds

 Turkey (or any protein of choice)

1/2 cup selected crayfish

1/2 cup ground crayfish

3/4 cup dried shrimp

1/4 cup periwinkles

 5 habanero peppers

 Stockfish

 1  1/2 cups palm oil

 Handful Bitter Leaves

Handful Dried uziza leaves

2 cups chopped Kale (or pumpkin (Ugu)/Spinach/Water Leaves)

 2 large Onions

 Salt to taste 

4 seasoning cubes