There are numerous ways Egusi soup can be prepared in Nigeria cuisine
fried Egusi Soup
3 cups Egusi
3/4 cup palm oil (3 standard cooking spoons)
2 medium onions (1 cup chopped)
1/2 cup + 2 tablespoons ground crayfish (seperated)
5 scotch bonnet (fresh pepper)
3 seasoning cubes
300g ugu leaf (shredded, fluted pumpkin leaf)
7-8 cups stock and water
Before onions soften add ground egusi powder and fry.
Add stock and water, stir well. Add meat, stockfish, dry fish, crayfish, pepper and seasoning cubes, stir well, taste and add salt. Keep cooking until the rawness has gone out of the egusi and red oil coats the top, about 10 minutes.
Efo Egusi Soup
The first thing I like to do when making my Egusi soup is to blend the peppers and do not make it watery, The next thing to do is to blend the Egusi seeds, Crayfish and Onions together. I also use a little bit of water for this because it’s important for the Egusi to have a thick consistency. This will allow the resulting Egusi soup to be curdled and not scattered. Then heat the palm oil for like 3minutes and make sure you don’t overheat, then add onions to fry, add locust beans and seasoning cubes , add blended pepper and fry 15-20minutes, then add egusi and allow to curdle, add spinach stir well and allow to cook for about 10minutes and added beef or fish of your choice then cook for another 15minutes