Rice Ball & Egusi Soup

To make rice balls for Egusi soup, mix 2 cups of cooked rice with 1 tablespoon of salt and a little water in a bowl. Shape the mixture into balls and set them aside while you prepare the soup.

If you're looking for dietary substitutions in Egusi soup, you can replace palm oil with olive oil for a lighter option. For a vegan version, ensure that the seasoning used is plant-based and consider adding tofu or chickpeas for protein.

To store leftover Egusi soup and rice balls, let them cool completely, then transfer them to airtight containers. The soup can be refrigerated for up to 3-4 days, while the rice balls can be stored in the fridge for up to 2 days. You can also freeze both for longer storage.

Besides spinach, you can use bitter leaf, kale, or collard greens in Egusi soup. These vegetables add different flavors and nutrients, so feel free to experiment based on your preference.

Egusi soup and rice balls pair well with a side of fried plantains or a fresh salad. You can also serve it with a traditional side like fufu or pounded yam for a complete meal.