Nigerian Egusi & Spinach Soup

Egusi soup, also known as melon soup, is a popular Nigerian soup made with egusi seeds (which are also called melon seeds), tomatoes, onions, and spices. It’s usually served with fufu, pounded yam, or eba. The seeds are rich in protein and fat, which makes the soup very nutritious and filling. It’s a pretty involved dish to make, but I can give you some tips if you’re interested. Would you like to know more about egusi soup?

Vegetables used, include :

Ugu (leaves of the Nigerian pumpkin)
sour leaves
Okazi (leaves of afang)
However, after you leave Nigeria’s borders, you might not be able to find the vegetables indicated above in your new nation. Uziza leaves (false cubeb). Spinach is the next-best veggie to utilize. So I’ll explain how to make Egusi Soup with Spinach on this page. It will take some time for you to adjust to eating spinach when making egusi soup if your taste buds are used to the vegetables mentioned above.

Ingredients for Nigerian Egusi Soup with Spinach

  • 3 cups of ground beef (ribs) from Egusi
  • Red Palm Oil Crayfish Peppers Stockfish
  • Habanero peppers, as desired
  • savory peppers
  • 3 onion
  • 2 large salt cubes
  • Uziza Salt for Spinach (to taste)
  • A Few Words on Spinach

You might need to steam spinach for a while and then drain the water because spinach contains a lot of water. The flavor of Egusi Soup frequently gets ruined by this spinach water.
Due to spinach’s overpoweringly sweet flavor, you might need to cut back on how much you add to the Egusi Soup.
After taking everything into account.

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