EGUSI SOUP AND YELLOW EBA

To make Egusi soup from scratch, start by boiling pre-cooked meat with meat stock and onions in a pot. After boiling, add palm oil and water, then incorporate crayfish, locus beans, and spices. Finally, mix in blended egusi and cook until the oil floats on top, adding pumpkin leaves towards the end.

Yes, Egusi soup is naturally gluten-free as it is made from ground melon seeds and does not contain any wheat or gluten-containing ingredients. Just ensure that any accompanying swallow, like eba, is also gluten-free if you are following a strict gluten-free diet.

If you can't find locus beans, you can just omit them entirely. While locus beans add a unique flavor, the soup will still be delicious without them.

To store leftover Egusi soup, allow it to cool completely, then transfer it to an airtight container and refrigerate. It can last for up to 3-4 days in the fridge. For longer storage, consider freezing it, where it can last for up to 3 months.

Egusi soup pairs wonderfully with various swallows like yellow eba, pounded yam, or fufu. These starchy sides complement the rich flavors of the soup and provide a satisfying meal.