Egusi soup: a Nigerian delicacy

 Melon seed (Egusi) is a popular food crop in Nigeria and other African countries that comes with lots of health benefits which are vital for children, young and old, men and women.

Melon seed is popularly or locally called Egusi, and is fortified with essential minerals and vitamins which promotes eye vision, improves the skin and hair, and other numerous benefits it offers.

NUTRITIONAL CONTENT/ VALUE OF EGUSI 

Egusi (melon seed) is packed with many vital and beneficial nutrients which are good for the body and these nutrients are not limited to protein, potassium, vitamin B1, sulphur, fats, calcium, magnesium, carbohydrate, zinc, copper, vitamins A, E and C, manganese, dietary fibre and more. 

Melon Seed (Egusi) and its Derivatives

Melon seed is widely grown and used in West Africa, and its seed is well-known to be rich in fat as well as protein. In Nigeria, it is used mostly in the preparation of delicious food delicacy known as Egusi Soup, and in some cases can be used in thickening soups.

Melon seed has high oil content and because of this it can be processed into oil and can serve as a vegetable oil in cooking, it can also be roasted and ground into butter or even so be used as a snack.

It can also serve as one of the supplement for baby’s food especially in places where there is malnutrition.

Truly, egusi contains nutrients that are good for the body, but as it applies to almost all food crops, the intake of egusi should be moderate.

 How to prepare Egusi soup;

There are numerous ways to prepare Egusi soup on the internet but the most acceptable and general way to avoid mistakes and not end up with a regretful meal is to follow the following steps;

Step 1. 

Firstly, you want to soak your roasted catfish in hot water for just 30 minutes, remove it from the water and set it aside. This way, it doesn’t get just half-soft enough to easily get cooked in the soup, and not overly soft to scatter in the soup. 

Step 2.

Next, you parboil your goat meat with some stock cubes, salt, and blended onion. Yes, blended onions because Ijebu egusi has the reputation of a smooth consistency, and not even onion lumps are permitted. Cook the meat on high heat for 15-20 minutes. 

Step 3.

At this stage, you want to stir-fry your egusi (melon seeds) in a pan, a form of roasting, to intensify the aroma of the soup. Place a pan on your cooker, keep on low heat, pour in your egusi and begin to fry until the egusi seeds begin to give off this nice faint brown color. Not very brown. 

Step 4.

Bring the egusi down from the fire after having fried it, you must allow it to cool off before blending. This usually takes less than 10 minutes. Blend together with your fresh pepper, locust beans, crayfish (if you’re not using a fresh one) and whatever native spice you intend to use. You MUST ensure that all the mix in the blender are FINELY blended. It should be very smooth. Add some water before blending. 

Step 5.

Pour your blended mix into your intended cooking pot and allow it to cook up. Make sure that you add pretty much sufficient water so that it gets a light consistency, this way, it buys it a longer cooking time so it can cook properly. 

Step 6.

Stir the soup from time to time as it boils to prevent it from thickening underneath and possibly burning, especially if you’re not using a non-stick pot. When it begins to thicken up, add some palm oil and stir it a bit. Add your goat meat and stir. Cover the pot and let it boil for some time again. 

Step 7.

When the soup thickens up a bit, add your beef stock powder, some salt, and a little more crayfish powder. Let your soaked catfish come at this stage too. However, you have to be very careful on the amount of seasoning you’re adding as the parboiled goat meat and the beef stock are salty already. Besides, when the soup thickens up, the volume reduces, thereby relatively increasing the seasoning concentration. 

Step 8.

This is the stage that determines your soup’s final consistency. You want to make sure that it’s just moderately watery. I understand that some people like it watery, I like mine Abit thick, so I tend to leave it more on fire. know that the soup is ready only when the oil begins to settle at the top.