Page 106 - Msingi Afrika Magazine Issue 11

FOOD, ART & CULTURE

NIGERIAN

EGUSI SOUP

Nigerian Egusi soup is made with melon seeds and varieties of local vegetables. It is one of
the most popular soups prepared by most tribes in Nigeria, with considerable variation,
and often eaten with dishes like pounded yam, fufu or garri (Eba). This soup is eaten by
most tribes in Nigeria in many different ways. It is known as "Miyan Gushi" in Hausa, "Ofe
Egusi" in Igbo and "Efo Elegusi" in Yoruba.

Ingredients

• 2 cups of ground Egusi (melon)
• Onions (to your preference - I personally use a
lot)
• 1/2 cup red palm oil
• Grounded Cameroon pepper
• Salt to taste
• Locust bean/Ogiri (optional)
• Ground crayfish (to taste)
• Stock fish (head preferable)
• Pomo (cow or goat skin)
• Dried fish
• Deboned Panla (optional)
• Periwinkle (optional)
• Beef or chicken Stock
• Choice cooked meats and fish (desired
quantity and variety to preference)
• Pumpkin leaf (as needed)
• Bitter leaf (Vernonia Amygdalina) (optional and
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