EGUSI SOUP

6 Servings 

45 Minutes

650 calories/ serving

Best Served with Swallow

INGREDIENTS

Proteins

Soup Base

STEP-ONE: Prep the protein

  • wash and cut all assorted meats into bite-sized pieces 
  • Rinse stockfish and smoked fish; soak stockfish in hot water for a few minutes if it’s very hard.

  • Set everything aside in separate bowls.

Step 2: Blend the Pepper Mix 

  • Roughly chop:
    • 4 red bell peppers
    • 2 paprika peppers
    • Chili peppers (shombo)
    • 2 medium onions
    • 2–3 Scotch bonnet
  • Add a little water and blend to a smooth paste.
  • Set the pepper mix aside.

Step 3: Season & Cook the Meat

  • Add the assorted meats to a pot.
  • Season with:
    • Salt
    • Seasoning cubes
    • Chopped onions (you can slice half an onion here if you like)
  • Add a small amount of water (just enough to steam).
  • Cover and cook on medium heat until the meat starts to soften.
  • Add the stockfish into the pot partway through cooking (since it can be tough)
  • When everything is tender, remove the meats and stockfish and keep the stock – you’ll use it in the soup.

Step 4: Prepare the Egusi Paste

  • If your egusi is still whole, grind it to a fine powder.
  • Put the ground egusi in a bowl.
  • Add a little water (or a few spoonfuls of the blended pepper) and mix to form a thick paste.
  • Set aside – this helps form nice egusi “lumps” in the soup.

Step 5: Fry the Egusi

  • In a clean pot, add 1 cup palm oil and heat gently (don’t let it burn).
  • Add some chopped onions (optional) and sauté until fragrant.
  • Scoop the egusi paste into the oil in small lumps.
  • Fry on medium heat, stirring occasionally to prevent burning.
  • Keep frying until the egusi thickens, becomes slightly crumbly, and changes to a deeper yellow/golden color.
    • This step builds a lot of flavor.

Step 6:  Add Pepper Mix & Build the Soup

  • Pour in the blended pepper mix.
  • Stir well to combine with the fried egusi.
  • Allow it to cook on medium heat for about 10–15 minutes, stirring occasionally, until the raw pepper flavor has reduced.
  • Add crayfish powder and more seasoning cubes if needed; taste as you go.

Step 7: Add Stock, Meat & Fish

  • Pour in the meat stock gradually to loosen the soup to your preferred thickness.
  • Add the cooked meat, stockfish, and smoked fish.
  • Stir gently so the fish doesn’t break too much.
  • Allow the soup to simmer for 8–10 minutes so the flavors blend.
  • Taste and adjust salt and seasoning.

Step 8: Add the Vegetables & Finish

  • Add the chopped ugu.
  • Stir gently to combine with the soup.
  • Let it cook for 2–3 minutes only – just enough for the vegetables to soften and stay green.
  • Turn off the heat.

 

Step 9: Serve