Egusi Soup With Bitterleaf
A rich, nutty Nigerian delicacy made with ground melon seeds and traditional bitterleaf for a distinct savory flavor.
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Ingredients
- 2 cups Ground Egusi (Melon Seeds)
- 1 cup Washed Bitterleaf
- 1/2 cup Palm Oil
- 1 kg Assorted Meats (Beef, Shaki, Cow Skin)
- 200 grams Stockfish and Dry Fish
- 3 tablespoons Ground Crayfish
- 3 pieces Scotch Bonnet Peppers (Blended)
- 1 large Onion (Chopped)
- 3 units Seasoning Cubes
- 1 teaspoon Salt(optional)
Instructions
- 1
Boil the assorted meats, stockfish, and dry fish with chopped onions and seasoning cubes until tender, reserving the broth.
- 2
Mix the ground egusi with a little water to form a thick, lumpy paste.
- 3
Heat palm oil in a separate pot for 2 minutes, then add the egusi paste in small lumps and fry on low heat for about 10 minutes until the lumps are firm.
- 4
Gradually add the meat broth (stock) to the fried egusi and stir gently to keep some lumps intact.
- 5
Add the blended peppers, ground crayfish, and the pre-cooked meats into the pot.
- 6
Cover and simmer for 15 minutes, allowing the oil to rise to the top.
- 7
Add the washed bitterleaf and stir well; if the soup is too thick, add a little water.
- 8
Simmer for another 5 minutes, adjust salt to taste, and serve hot with Pounded Yam or Eba.
Nutrition per Serving
480
Calories
35g
Protein
12g
Carbs
34g
Fat
4g
Fiber
2g
Sugar
850mg
Sodium
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