Nigerian Egusi Soup

To make Nigerian Egusi Soup, start by mixing ground egusi seeds with water to form a paste. Cook your choice of meat (beef, goat, or chicken) with seasonings until tender. In a separate pot, heat palm oil and sauté onions, pepper, and fresh tomatoes until fragrant. Then, add the egusi paste and stir until it absorbs the oil. Incorporate the cooked meat, dried fish, and other seasonings, allowing it to simmer. Finally, add leafy greens like bitter leaf or spinach and simmer until cooked through. Adjust salt to taste before serving.

Yes, Nigerian Egusi Soup is naturally gluten-free as it is made primarily from melon seeds and does not contain any wheat or gluten-containing ingredients. This makes it a great option for those following a gluten-free diet. Just ensure that any additional ingredients, like bouillon cubes or seasonings, are also gluten-free.

If you can't find bitter leaf, you can substitute it with spinach or kale. Both options will provide a similar texture and nutritional value, though the flavor will be slightly different. You can also use collard greens or Swiss chard as alternatives, depending on your preference.

To store leftover Egusi Soup, allow it to cool completely, then transfer it to an airtight container. It can be refrigerated for up to 3-4 days. If you want to keep it longer, consider freezing it in portions. When ready to eat, simply thaw and reheat on the stove or in the microwave until heated through.

Nigerian Egusi Soup pairs wonderfully with a variety of side dishes. Common accompaniments include pounded yam, fufu, or rice. These starchy sides help balance the rich flavors of the soup and provide a satisfying meal. You can also serve it with plantains for a delicious contrast.