our newbies, the KFB foodie talk column – handled by Dobby of Dobbysignature – is basically for ladies and
‘guys’ that are interested in learning how to cook better ;). Today Dobby discusses how to make Egusi soup with Ugu.
is one of my favorite Nigerian soups
and also the most common too. This is probably due to the fact that
most tribes in Nigeria have it on their menu although the methods of
preparation may vary slightly. I’m a huge fan of ugu leaves because of
the healthy nutrients it contains. click here for ugu juice + benefits
Egusi (melon) seeds contain lots of oil in it so it’s advisable to use
palm oil sparingly when preparing it. To brighten the color of the egusi
soup, you could use tomapep puree which is a mixture of tomatoes and a blend of peppers to get the desired look and flavor.
It could also be prepared with different leaves such as uziza leaf, Onugbu “Bitter leaf, Afang “Wild spinach”, water leaf e.t.c View full list of Nigerian leafy vegetables here
– A different leaf means a different flavor. I think the two common
various for me would be to cook it with washed bitter leaves or Ugu
How to make Egusi soup with Ugu leaves
• Prep Time: 30 minutes
• Total Time: Over 45 minutes
• Misc : Serve hot with “swallow“, Boiled white rice or yam
Step 1: The
first step is to peel the egusi by removing the white Egusi seeds from
the brown shell. Place the peeled Egusi in a dry mill (The smaller
grinder that comes with the Cup blender) and grind till smooth. It might
start to cake up but never mind, that’s not a problem.
Step 2: Wash the pumpkin leaves (Ugu) with salt water to kill the germs and rinse with clean water. Chop the leaves and set aside
Step 3: Wash the Tomato, chili pepper and scotch bonnet. Blend into a puree – Set aside. Click here to view steps on how to make pepper puree
For the Stock, you could use any type of meat or fish you choose to.
For this particular recipe, i used a mixture of Stock fish, Smoked fish
& Beef. Wash the Beef, Stock fish and Smoked fish (remove the bone).
Place the beef in an empty pot, add the crushed seasoning cubes and
just enough water to cover the content of the pot. Cook on medium heat
for about 25 minutes. Add the salt, washed stock fish and smoked fish,
Cook for another 5 minutes. Turn off the burner and set aside.
Step 5: In
an empty pot, pour in the palm oil and ground Egusi. On medium heat,
stir fry for about 3 minutes till it starts to dry up but don’t let it
burn. if you like your egusi soup a little bit lumpy, skip frying as
shown in this step. Instead, add the ground egusi into the stock and
cover the pot(don’t add the palmoil)- don’t stir. Leave it too cook till
the egusi absorbs most of the stock in the pot, swells and cakes up.
After this , you can add the palm oil and other ingredients before
moving to step 7.
Step 6: Pour
in the meat & fish stock in step 4 above, add the pepper &
tomato puree including the ground crayfish – Stir and cover the pot.
Leave to cook for about 15 minutes till the Egusi swells and cakes up a
little. By this time, the oil would have settled on top.
Step 7: Add
the chopped ugu leaves, stir and cover the pot. Leave to simmer for 5-7
minutes before turning off the burner. Serve with your favorite “swallow“,Boiled white rice or Yam