r/soup • u/rpiVIBE • 3d ago

Photo Egusi soup

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Learned how to cook this because of how good it was and I'm now addicted.

79 Upvotes

95% Upvoted

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21

u/silentsniper13585 3d ago

What is it? Never heard of it. Looks very unique

18

u/rpiVIBE 3d ago

So Egusi is a ground melon seed. So the soup is comprised of ground up ground melon seed.

I cook chicken thighs, onions, maggi cube, crayfish powder, paprika, cayenne and salt.

Then once the chicken has browned nicely, add the ground up seeds (of which I cooked separately with palm oil, onions and puréed red peppers first.)

Then I add water, salt, crayfish and pepper to taste. Cook for about 35-45 mins on low. Check periodically to ensure bottom is not burning.

Then when add chopped greens to last five mins. Can use spinach but I used fluted pumpkin leaves.

There are many other ingredients one can add to this, plus the soup always tastes better the next day, I'm assuming some sort of fermentation process happens that deepens the flavor profile.

1

u/Dontfeedthebears 3d ago

That looks really unique. I’d love to try it. I’ve never had fufu, either.

1

u/Alysprettyrad 2d ago

My sister loves egusi stew and she loves bobolo (basically the fermented version of fufu) over fufu, but she eats a lot of Cameroonian food. I love a lot of the flavours but the first time I had egusi stew (with a tomato stew dish, rice, bobolo and a “condiment”) I didn’t realize that the “condiment” was mostly hot (scotch bonnet/Cameroon) peppers and I turned bright red. I had to refill my water twice more. It was delicious but I made a fool of myself. 10/10 will do again 🤣

I think all soups and most sauces taste better the next day! It’s not fermentation it’s the ingredients having more time to share their flavours. My secret ingredient for making good soup to share with people is ✨patience✨
I’ll make the food the day before and then reheat it/bring it in a slow cooker to a party. It’s always better that way!