Best 2 Egusi Soup Nigerian Chicken Stew Recipes

In the heart of West African cuisine, there lies a savory and aromatic dish that embodies the culinary heritage of Nigeria: Egusi soup, a traditional chicken stew that tantalizes taste buds with its vibrant flavors and diverse textures. This hearty soup, also known as Ofe Egusi, is a staple in many Nigerian households, celebrated for its versatility and ability to reflect regional variations. With its rich, nutty flavor derived from ground melon seeds, Egusi soup showcases the culinary artistry of Nigeria, inviting food enthusiasts to embark on a journey of taste and cultural discovery. The accompanying recipes in this article provide a comprehensive guide to crafting this delectable dish, offering both classic and contemporary interpretations that cater to various preferences and skill levels. Whether you're a seasoned cook or a novice in the kitchen, these recipes will empower you to recreate the magic of Egusi soup in your own home, bringing the vibrant flavors of Nigeria to your dining table.

Here are our top 2 tried and tested recipes!

EGUSI SOUP

Egusi Soup image

This soup is native to West Africa (Nigeria) and many of my American as well as Nigerian friends have enjoyed it. It is a great soup for those who like to try something different every once in a while. Ground Egusi seeds give this soup a unique color and flavor. If you can't find Egusi seeds, you can substitute pumpkin seeds. Any combination of crab, shrimp and smoked fish can be used in place of the shrimp. Drained, smoked oysters and chicken can be used in place of the beef.

Provided by Karena

Categories Soups, Stews and Chili Recipes Soup Recipes Seafood

Time 1h35m

Yield 6

Number Of Ingredients 11

Ingredients

¾ cup pumpkin seeds
1 ½ pounds cubed beef stew meat
½ cup peanut oil
2 large tomatoes, chopped
1 small onion, chopped
2 habanero peppers, seeded and minced
18 ounces tomato sauce
3 tablespoons tomato paste
1 ½ cups water
2 pounds fresh shrimp, peeled and deveined
1 pound fresh spinach, washed and chopped

Steps:

Place pumpkin seeds in a blender and blend for 30 to 40 seconds or until mixture is a powdery paste. Set aside.
Wash beef and cut into bite-size cubes. Season with salt. In large pot, heat oil over medium-high heat for 4 to 5 minutes. Add beef and saute for 3 to 5 minutes or until brown but not cooked through.
Place tomatoes, onions, and pepper in a blender and blend for about 30 seconds or until smooth. Add tomato mixture to meat, reduce heat to medium-low, and cover. Cook for 40 to 50 minutes or until meat is tender.
Add tomato sauce, water, and shrimp and simmer for 10 minutes.
Add spinach and ground pumpkin seeds and continue to simmer 10 minutes more.

Nutrition Facts : Calories 757.9 calories, Carbohydrate 16.9 g, Cholesterol 306 mg, Fat 51 g, Fiber 4.8 g, Protein 60 g, SaturatedFat 14 g, Sodium 858.3 mg, Sugar 7 g

EGUSI STEW

Egusi Stew image

Egusi seeds-the large seeds of an African melon-are toasted and ground to thicken this popular Nirgerian stew.

Provided by Kwame Onwuachi

Categories Dinner Soup/Stew Stew Seed Shellfish Hot Pepper Chile Pepper Tomato

Yield 8 servings

Number Of Ingredients 15

Ingredients

4 cups diced small onions
2 tablespoons minced garlic
2 whole tomatoes, chopped
2 tablespoons minced ginger
1 teaspoon minced Scotch bonnet pepper
1 cup red palm oil
2 cups ground egusi seeds
1 teaspoon crayfish powder
3 Maggi cubes
1/4 teaspoon dried iru powder
2 quarts chicken stock
1 pound goat shoulder, cubed
Kosher salt
2 tablespoons canola oil
2 cups pumpkin leaf or spinach, strained dry

Steps:

In a large saucepan, over medium heat, sweat the onion, garlic, tomatoes, ginger, and Scotch bonnet pepper in the palm oil until vegetables are translucent, about 10 minutes. Add the egusi seeds and toast in oil for 10 minutes. Add crayfish powder, Maggi, iru, and chicken stock and simmer for 30 minutes
Meanwhile, in a separate pan, over high heat, season the goat meat with salt and sear in canola oil until browned on all sides, about 7 minutes. Add the goat meat to the egusi mixture and simmer together for about an hour, or until the meat is tender. Add the pumpkin leaves during the last 20 minutes of cooking. The sauce should be thick and most of the liquid should have simmered off.
Season to taste with salt. Swerve with fufu or pounded yam.

Tips:

Use the right egusi: There are two main types of egusi seeds: white and black. White egusi is more common and has a milder flavor. Black egusi has a stronger flavor and is often used in combination with white egusi.
Soak the egusi seeds: Soaking the egusi seeds overnight or for at least 4 hours will help to soften them and make them easier to blend.
Blend the egusi seeds until smooth: Use a blender or food processor to blend the egusi seeds until they are smooth and creamy. If you don't have a blender or food processor, you can pound the egusi seeds in a mortar and pestle.
Cook the egusi soup over low heat: Egusi soup should be cooked over low heat to prevent the egusi from curdling.
Add the vegetables towards the end of cooking: Adding the vegetables towards the end of cooking will help to preserve their nutrients and flavor.
Serve the egusi soup with your favorite sides: Egusi soup can be served with a variety of sides, such as rice, pounded yam, fufu, or eba.

Conclusion:

Egusi soup is a delicious and nutritious Nigerian stew that is easy to make. With its unique flavor and texture, egusi soup is a popular dish that is enjoyed by people all over the world. Whether you are a seasoned cook or a beginner, you are sure to enjoy this delicious soup. So next time you are looking for a new and exciting dish to try, give egusi soup a try. You won't be disappointed!