Egusi soup is a rich and highly proteinous Nigerian dish made from shelled and grounded melon seeds. The lumpier the Egusi in the soup, the better. It kind of tastes like scrambled eggs, that’s why it’s possible to use eggs as a makeshift the soup when you don’t have grounded melon seeds.
The soup usually has it’s the yellow color from the red palm oil used to prepare it. The Egusi kind of absorbs the palm oil.
That’s the melon seeds from the photo above. When I was a child, my mum used to buy bags of unshelled melon seeds. Whenever we want to prepare Egusi soup, we would all gather around and start to pill out the hard shells of the melon seeds.
I never enjoyed it, it was a difficult task. Though as time went on, there were machines that could do tasks, so you just go to the market and buy the unshelled melon seeds and grind with an electric blender when you get home.
Egusi or melon soup can be prepared with vegetables such as bitter leaf(though am not a fan of bitter leaf). It goes along with any kind of meat, beef, dryer fish, prawns, etc. It can also be eaten with any form of “Swallow” like pounded yams, fufu, garri, and semo.
I went to the same restaurant I always stated in my previous articles and had a nice plate of Egusi soup and it was delicious!
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