Egusi soup with chicken. Nigerian EGUSI soup is one soup everybody in Nigeria loves and this recipe of EGUSI soup is a winner, any day and anytime. Egusi soup is an exotic hearty food that will satisfy your taste buds. Egusi soup, also called melon soup (because the Egusi seeds come from a melon of the same name!
Ground Egusi seeds give this soup a unique color and flavor.
If you can't find Egusi seeds, you can substitute pumpkin seeds.
I cut the on-line recipe in half and it worked just as well.
You can cook Egusi soup with chicken using 10 ingredients and 4 steps. Here is how you cook it.
Ingredients of Egusi soup with chicken
- It's of Egusi.
- You need of Chicken.
- It's of Bitterleaves.
- You need of Salt.
- Prepare of Royco seasoning.
- You need of Pounded yam.
- It's of Achi.
- It's of Pepper.
- Prepare of Crayfish.
- It's of Palmoil.
I also used chicken stock in lieu of water. Egusi Soup (with lumps) - a highly indulgent exotic soup popular in most West African countries made with egusi seeds added with chicken, crayfish and smoked fish or depending on one's personal preference. A soup that is hearty and oozing with earthy flavors! Egusi Soup (Caking Method): I also call this one the Egusi Before Oil method.
Egusi soup with chicken step by step
- Season and boil the chicken.rewash the bitterleaf to reduce the bitterness..
- Add more water to the boiled chicken,bring it to boil and the egusi and stir cook very well stir in achi and stir in very well and dissolve lumps..
- After 10minutes,put in crayfish,royco seasoning,salt,pepper, still keep boiling it and rinse in the bitterleaves..
- Serve with pounded yam.
No frying is involved, making is a healthier way to prepare Egusi Soup. If you use chicken, please do not use dry fish and stockfish because those two cannot co-exist with chicken in the same Nigerian pot. 😉. Egusi soup is unarguably the most popular Nigerian soup. In my few years as a food blogger and Nigerian food lover, I have learned that different recipes exist across different Nigerian ethnic groups. The Yorubas make efo elegusi while the Igbos make ofe egusi, all with similar ingredients but with.
