How To Make Egusi

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Ingredients

For the Egusi Soup:

• 2 cups ground egusi (melon seeds)

• ½ cup palm oil

• 500g assorted meats (beef, goat meat, tripe, etc.)

• 200g stockfish (optional)

• 1 cup ground crayfish

• 1 onion (chopped)

• 2 cups chopped spinach or ugu (pumpkin leaves)

• 2 seasoning cubes

• 1 teaspoon ground pepper or chili (adjust to taste)

• Salt (to taste)

• 3 cups meat stock or water

For the Eba:

• 2 cups garri (cassava flakes)

• 2 cups hot water

🍳 Directions

Step 1: Prepare the Meat

1. Wash and season the meat with salt, seasoning cubes, and chopped onions.

2. Add a little water and cook until tender.

3. Set the cooked meat and stock aside.

Step 2: Fry the Egusi

1. Heat the palm oil in a pot on medium heat (don’t let it bleach).

2. Add chopped onions and fry until fragrant.

3. Stir in the ground egusi and fry for 10–15 minutes, stirring constantly to avoid burning.

4. Add a bit of water or stock to loosen it into a thick paste.

Step 3: Add the Meat and Stock

1. Pour in your cooked meat and stock.

2. Stir, cover, and let it cook for another 15 minutes.

3. Add crayfish, pepper, and seasoning cubes.

4. Add chopped spinach or ugu leaves and cook for 5–7 minutes.

5. Taste and adjust salt or seasoning if necessary.

Your Egusi soup is ready!

Step 4: Make the Eba

1. Boil water in a pot or kettle until hot.

2. Pour the hot water into a bowl and gradually sprinkle in the garri while stirring with a wooden spatula.

3. Stir and fold until smooth and firm.

4. Shape into balls or serve as desired.

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Serving Suggestion

Serve the hot Eba with a generous scoop of Egusi soup. Enjoy with a glass of cold water or your favorite chilled drink.