Lumpy Egusi Soup Caking Method
A traditional Nigerian melon seed soup prepared using the caking method to create distinct, delicious protein-rich lumps.
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Ingredients
- 3 cups Ground Egusi (Melon Seeds)
- 1 cup Palm Oil
- 1 kg Assorted Meats (Beef, Shaki, Cow Tripe)
- 200 grams Stockfish and Dry Fish
- 3 tablespoons Ground Crayfish
- 3 pieces Scotch Bonnet Peppers (Atarodo)
- 2 medium Onions
- 3 units Bouillon Cubes
- 2 cups Fresh Spinach or Ugu Leaves
- 2 tablespoons Iru (Fermented Locust Beans)(optional)
Instructions
- 1
Boil the assorted meats, stockfish, and dry fish with sliced onions and bouillon cubes until tender, reserving the concentrated meat stock.
- 2
Blend the remaining onion and scotch bonnet peppers into a smooth paste and set aside.
- 3
In a mixing bowl, combine the ground egusi with a small amount of warm water or onion juice to form a thick, stiff paste; mold into small balls or 'cakes'.
- 4
Heat palm oil in a large pot for 2 minutes (do not bleach), then add the blended pepper and onion mixture and fry for 5-8 minutes.
- 5
Add the meat stock to the fried pepper base and bring to a rolling boil.
- 6
Carefully drop the egusi paste balls into the boiling stock. Do not stir. Cover the pot and simmer for 15-20 minutes until the egusi balls firm up and 'cake'.
- 7
Gently stir in the cooked meats, crayfish, and iru, being careful not to break the egusi lumps too much.
- 8
Add the chopped spinach or ugu leaves, simmer for an additional 3 minutes, adjust salt to taste, and remove from heat.
Nutrition per Serving
480
Calories
32g
Protein
12g
Carbs
36g
Fat
4g
Fiber
2g
Sugar
650mg
Sodium
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