Hey Loves!
Egusi Soup has been my favorite Nigerian Soup since I was a child. We would often go to African Hut in Milwaukee and I would order this every time. I love sharing the most delicious cultural meals that I make vegan only after I’ve perfected the flavor and integrity of the dish. This recipe is for those who no longer eat meat or would like to cut down on their meat consumption.
I hadn’t shared the recipe before because it was trending online and I didn’t want anyone to take the culture out of it with their shenanigans. This version is so good that you can give it to your Auntie, Mum, and they won’t throw the bowl at you lol. My seasonings really took this recipe to another level.
Let me know what you think about this recipe in the comments below and be sure to like, subscribe, and share with someone who would love this.
If you enjoy this recipe you will definitely love my ecookbook “ From my Ancestor’s Table” and “ Its Soul Mahmazing” www.payhip.com/cookingwithjoya
Egusi Soup Recipe
8oz of ground Melon seeds
1 Cup African Palm Oil
1 red onion (dice the other half and use later)
2 roma tomatoes
16 oz chopped spinach or bitter leaves
1 Red Bell Pepper
3-4 Habanero Pepper
1 Red Chili Pepper
1 small white Onion
5 cloves Garlic
2 vegan goat bouillon cubes or beef bouillon
1 vegan chicken Bouillon
1 tbsp of vegan Worcestershire
1 tsp of onion powder
A few dashes of liquid smoke
1 tbsp of my Red House seasoning
1 tbsp of my Just Magic www.chefjoyasnest.com
1tbsp of kelp flakes
1 cup of water
3/4 bag of dehydrated Vegan beef slices (if you don’t want to use this you can add whatever you want. This dish typically has smoked fish, goat, beef, and sometimes chicken)
Salt To Taste
3 cups of vegetable stock
1 cup of seasoned flour
2 cups of oil for frying
Prepare vegan beef slices
Bring vegetable stock to a boil. Add in vegan beef slices, red house seasoning, and 1 vegan goat bouillon. Boil for 6 mins and remove slices from pot, save the liquid. Heat frying oil to 360. Toss the slices in seasoned flour. Be sure to shake of the excess flour and fry for at least 90secs on each side. When frying is complete allow to drain on paper towel and sprinkle 1/2 tbsp of vegan Worcestershire
Blend, all peppers, onions except for the diced you’re saving, garlic, tomatoes, and 1/2 cup of water. Sit aside
Mix with a fork, ground egusi melon, kelp flakes, onion powder, 1/4 to 1/2 cup of water, and 1/2 tsp of salt
Heat the Palm Oil in a saucepan over medium heat but don’t burn the oil. Add the remaining half onion (diced) and allow to cook for 3 mins
Add the blended pepper mixture and cook until the water is reduced this should take about 15 minutes on medium. Be sure to stir every 5 minutes.
Add 2 cups of the cooking stock, vegan goat bouillon, and vegan chicken bouillon.Cover and leave to cook for another 5 minutes
Slowly pour in the blended Egusi inside the sauce but don’t stir it. Just cover it and leave it to cook for about 25 minutes Keep an eye on it so it doesn’t burn but try not to stir it until the Egusi turns into a curdle ball. Gently stir together and add more stock or water if necessary.
Add in the vegan slices, liquid smoke and remaining Worcestershire. Cook for 3 mins
Stir in the Spinach, cook for 2 mins and remove from heat.
Serve while still fufu
You will find almost everything at International markets or asian markets, they usually have an African/Jamaican aisle. The African markets will have all of the items native to Africa.
As far as the fufu or pounded yam recipe, you can find that recipe all over YouTube or to be safe you can make plantain fufu from the box that tastes just as good.
let me know what other recipes you would like me to veganize
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