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EGUSI SOUP

Obe Egusi (Yoruba)

This is definitely one of the most popular soups in Nigeria, and one which you’ll often find on the dinner table – a staple dish. It can be made in an abundance of ways – light and fresh or thick and creamy – using a vast array of cooking methods. Here’s my go-to recipe. Egusi seeds are the white seeds you find in a pumpkin, squash or melon. Although they don’t smell of much, they have a nutty flavour, not unlike almonds, and act as a brilliant thickening agent. If you can’t find palm oil, you can try coconut oil or groundnut oil but the flavour of the dish won’t be the same.

PREP TIME: 10 MINS

COOKING TIME: 25 MINS

SERVES: 4

200g ground egusi or ground almonds

1 chicken stock cube, crumbled

2 tbsp palm oil

1 red onion, thinly sliced

1 tbsp tomato purée

2 Scotch bonnet chillies, deseeded (if preferred) and finely chopped

1 tsp onion granules

1 tsp celery salt

1/2 tsp ground ginger

1/4 tsp ground cloves

1 tbsp carob powder

2 tbsp coconut aminos or 2 tsp shrimp paste

100g baby leaf spinach, chopped (optional)

salt

Add the ground egusi to a dry frying pan and toast for 4–5 minutes until it has darkened slightly. Pour the toasted egusi powder into a bowl, along with the stock cube and mix with 600ml water so that a runny paste is formed. Set aside.

Melt the palm oil in a large saucepan over a medium–low heat. Add the onion and tomato purée, stir and cook for 6 minutes until the onion has softened. Add the egusi mixture and stir until well combined. You should be left with a milky yellow blend. Add in the Scotch bonnets, onion granules, celery salt, ginger, cloves, carob powder and coconut aminos or shrimp paste to further develop the taste. Check if any additional salt is needed, then cook for 10 minutes until thickened and tiny lumps of the egusi seeds are visible. Towards the last 5 minutes, add the chopped spinach, if using, and let wilt.

When spinach is wilted, turn off the heat and let sit for 5 minutes before serving.