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Egusi Pepper Soup: I hail o my Delta people, today’s recipe is egusi pepper soup. Yes, the same egusi (ground melon seed) we use in making delicious efo elegusi, lumpy egusi and egusi ijebu. When I started this blog some months back, one of my besties from Delta State gave me some recipes of the dishes cooked from her side. I was able to make banga soup a while ago and it was a hit at home. Recently we were talking again some few days back and we talked about egusi pepper soup. I promised her I was going to make it, give her feedback and put it on the blog so my beautiful readers can also try something new if they haven’t had this soup before.
Egusi pepper soup is quite easy to make, as easy as making pepper soup but with the addition of egusi (ground melon seed) takes it from being a side dish to the main meal. You can choose any protein of choice for the soup. It is a healthy dish too as there is no oil ‘serenre’ which makes it good for any fitfam.
6-10 pieces of goat meat
Assorted meat (I used shaki and ponmo)
2tbsp pepper soup spice
Cayenne pepper, use according to tolerance
3-4 pieces of catfish, optional
Scent leaves or basil (optional)
1-1.5 cups of egusi (you can use whole melon or ground melon)
How to make egusi pepper soup
Notes: I used ground melon to make this dish but you can use whole melon and it can also be roasted before blending if you want.
Blend the egusi with water and set aside
If you are using catfish, wash with lemon/lime juice to get rid of sliminess.
Wash and rinse the beef, add to pan and place on medium heat, to the meat add cayenne pepper, salt and seasoning and bring to boil for about 10 minutes.
Open the pot and give it a good stir, at this point, add 11/2 tablespoon of the pepper soup spice to the beef. Also if you are using stockfish, add it to the beef and continue to bring to boil till tender
Check the water level, you don’t need too much water to cook the beef cos you can add more as you cook, for this soup you need to achieve a light soup with a bit of texture. The soup should be in-between light and thick (egusi ijebu consistency)
Once the beef and fish are cooked, add blended egusi and stir it to avoid getting lumps. Cook for another 5-8 minutes (stir at intervals and add water if it is getting thick)
Add salt, seasoning, crayfish and the remaining pepper soup spice and stir to combine
Add fresh fish if using, turn down the heat and cook for another 10-15 minutes. (Be careful not to break the fish while stirring the soup)
5 minutes before you take the soup off the heat, add chopped scent leaves to the soup
Take it off the heat and serve with plantain and eba swallow or boiled plantain.
Egusi pepper soup (Ghana pepper soup) Eghwobobo, ripe plantain and garri swallow. Excuse the plating
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