Name: Egusi Soup
Yield: Serves 6:
Cuisine: Nigerian
Ingredients: 8 yellow ata rodo (Scotch bonnet) peppers; A pinch of salt; 250 ml / 8.5 fl oz palm oil; 20 g / 0.7 oz dry fish; 1 large onion; 20 g / 0.7 oz crayfish; 260 g / 9 oz stockfish head; 100 g / 3.5 oz ugu leaf (optional); 1 kg / 2.2 lb meat (goat, beef, or chicken); 1 stock cube; 350 g / 12.3 oz egusi (melon) seed; 100 g / 3.5 oz ponmo (cow skin)

Preparation info

Serves
6
:

Difficulty
Easy

Appears in

The Orishirishi Cookbook

By Tola Akerele

Published 2020

About

I like to refer to this one as a “crowd pleaser.” It is so common that everyone who has lived in Nigeria can identify with its bright yellow colour and grainy texture.

Origin: It is unclear where egusi soup originates from because several tribes in Nigeria have embraced it as the soup of choice. As a result, it is the go-to for all kinds of occasions, as you will rarely come across an individual who doesn’t eat egusi soup.

Consisting of finely ground melon seeds and a