Egusi Soup

• 1/4 cup Groundnut oil*
• 3 table spoons palm oil
• 1 cup egusi*
• 1 cup chopped spinach
• 1/2 cup pepper sauce
• 2 Bouillon cubes (Maggi)
• 1 Tablespoon Crayfish
• 1 teaspoon salt (to taste)
• 1 teaspoon locust beans
• 1/4 cup Ede (Dried shrimps) (Optional)
• Precooked meat and fish of choice

Combine  the egusi with 2 table spoons of water, mix until you have a thick paste.

Set a medium sized pot on medium heat, add in the groundnut oil. With a teaspoon, ball up the egusi mixture and drop into the oil. fry for 3 minutes.

Add 11/2 cups of water into the fried egusi, cover and bring to a rolling boil.

Break up the egusi clump into smaller bite size pieces.

Add in the all other ingredients apart from the palm oil. Cover and simmer on medium heat for 10-12mins.

Stir the egusi carefully, taste and adjust for salt. Add in the palm oil, simmer for another 8mins.

*Egusi colosynthis citrullus lanatus is a West African melon. Agushi, agusi and egushi are other names for this fruit. The melon's flesh is bitter and inedible; only the seeds of the fruit are eaten. Egusi seeds are high in protein and their flavor is said to be close to that of pumpkin seeds. Each seed is oval shaped and whitish in color with a light tan shell. The shelled seeds are ground for use in Nigerian recipes — especially the popular egusi soup.

Ground seeds create a thick soup base that may be thinned down with oil and water. If less water and oil are used, a stew rather than a soup is created; some people prefer a thicker base. Meat and/or fish as well as vegetables finish the soup. Fermented beans called iri as well as chili peppers are added for flavor. Shrimp or crayfish may be used for the fish component of the soup, while the meats may be beef or goat.

Egusi can be purchased in Nigerian or African markets all over the world. USA farmer's markets often carry Egusi.