Egusi Soup Recipe With Semo : A Taste of West Africa

Indulge in the rich flavors of Egusi Soup Recipe, a traditional Nigerian delicacy made from ground melon seeds and assorted meats

Ingredients

For Semo (Semolina Swallow):

• 1 cup semolina flour
• 2 cups water
• Salt to taste

For Egusi Soup:

• 1 cup ground egusi (melon) seeds
• Assorted meat (beef, chicken, or goat meat) and/or fish (dry fish or stockfish)
• 1/2 cup palm oil
• 1 medium-sized onion, finely chopped
• 2-3 tablespoons ground crayfish
• 2-3 tablespoons ground pepper (blended chili peppers or chili powder)
• 2-3 handfuls of chopped spinach or bitter leaf (substitute with any leafy vegetable you prefer)
• Seasoning cubes or powder (optional, to taste)
• Salt to taste
• Water or stock (as needed for desired consistency)

Instructions:

For Semo (Semolina Swallow):

1. Bring 2 cups of water to a boil in a pot.
2. In a separate bowl, mix the semolina flour with a little cold water to form a paste without lumps.
3. Gradually add the semolina paste to the boiling water while stirring continuously with a wooden spatula or whisk. This helps prevent lumps from forming.
4. Keep stirring and cook the mixture for about 3-5 minutes until it thickens and turns into a stretchy dough.
5. Once it reaches the desired consistency, turn off the heat, cover the pot, and allow it to sit for a few minutes to firm up.
6. Using your hands, mold the cooked semolina dough into round balls or desired shapes.

For Egusi Soup:

1. In a separate pot, boil the assorted meat with chopped onions, seasoning, and salt until they are fully cooked and tender. If using dry fish or stockfish, soak them in warm water until they soften before adding to the pot.
2. In another pot, heat the palm oil on medium heat, then add the finely chopped onions and sauté until they become translucent.
3. Add the ground egusi to the sautéed onions and palm oil, stirring continuously to form a thick paste.
4. Add the ground crayfish and ground pepper to the egusi paste, and continue to stir for another 2-3 minutes.
5. Gradually add the stock (or water) from the boiled meat into the egusi mixture, while stirring to achieve the desired consistency of the soup.
6. Add the cooked assorted meat, dry fish, or stockfish to the pot of egusi soup. Allow it to simmer for about 10-15 minutes, stirring occasionally.
7. Add the chopped spinach or bitter leaf (or any leafy vegetable of your choice) and stir well. Let it cook for a few more minutes until the vegetables are tender.
8. Season with salt and additional seasoning to taste.

Serving:

Serve the hot and thick Egusi Soup Recipe alongside the Semo swallow. To eat, simply break off a small piece of the Semo dough, roll it into a ball, and use it to scoop the Egusi Soup. Enjoy your delicious Nigerian meal!

You can try our other recipes too for a yummy taste bud, Have a good day or evening