Vegan Egusi Soup
Aperçu
This is egusi soup made without meat or fish, with mushrooms taking the place of the assorted meat and stockfish that a conventional egusi carries. Everything else stays: the ground melon seed, the palm oil, the leafy greens, the locust beans. Egusi is the seed of an inedible gourd, similar in appearance to a small watermelon with an interior closer to a pumpkin. The seeds are removed, air dried and dehusked, leaving smooth beige kernels that are then ground. Egusi means melon in both Igbo and Yoruba, and it goes by ibara, agushi, guna shanu, ikopoghiri and neri niri elsewhere. It is harvested year round in parts of Nigeria, Ghana, Cameroon and Sierra Leone. One point the contributor is firm about and it is worth repeating: egusi must be cooked thoroughly, and they recommend a minimum of forty minutes to an hour. This recipe allows for that. Pumpkin seeds look similar and are not a substitute; they are a different seed and behave differently. The soup is popular among the Igbo and versions are found across West Africa, usually eaten with pounded yam.
Note de Patrimoine AFN
Egusi is the ground seed of an inedible gourd, harvested in Nigeria, Ghana, Cameroon and Sierra Leone. The word means melon in both Igbo and Yoruba, and egusi soup is particularly associated with the Igbo of Nigeria.
Ingrédients
Les mentions alimentaires sont fournies par les contributeurs à titre indicatif. Elles ne sont pas vérifiées par AFN et dépendent des produits que vous achetez. En cas d’allergie grave, vérifiez vous-même chaque ingrédient. Cuisine, allergies et votre propre jugement
Préparation
- 1
In a medium pot, bring 4 cups of water to the boil.
- 2
Add the ground egusi, palm oil, seasoning cube, pepper and salt, and leave over medium heat.
- 3
Bring to the boil, stirring occasionally so it does not stick to the pot.
- 4
When the contents have thickened into a broth, add the vegetables and mushrooms.
- 5
Cook for a minute and serve.
Notes de l’Africook
Notes personnelles de Nena Ubani- Cook the egusi thoroughly. The contributor recommends at least 40 minutes to an hour of simmering, and undercooked egusi is both unpleasant and hard to digest.
- Stir occasionally as it thickens. Egusi settles and catches on the base of the pot, and burnt egusi flavours the whole soup.
- Mushrooms are doing the job the meat and stockfish would in a conventional egusi, so use them generously.
- Pumpkin seeds are not a substitute for egusi. They look similar, are a different seed and behave differently in the pot.
- Grind egusi fresh if you can. It is high in oil and pre-ground egusi goes rancid quickly, so check it before use.
- Ogiri and iru are different fermented seasonings, and either works here. Both supply the savoury depth that meat would otherwise give.
Questions fréquentes
What is egusi?
Egusi is the seed of an inedible gourd resembling a small watermelon with a pumpkin-like interior. The seeds are removed, air dried and dehusked, leaving smooth beige kernels that are ground to make the soup. The word means melon in both Igbo and Yoruba, and it goes by many other regional names.
Can I use pumpkin seeds instead?
No. Pumpkin seeds have a similar shape and are not the same seed, do not behave the same way in a pot, and will not give the texture or flavour of egusi. Ground egusi is sold at African grocers and there is no adequate substitute for it.
How long does egusi need to cook?
The contributor recommends at least 40 minutes to an hour of simmering and is firm about it. Egusi is high in oil and needs proper cooking to be palatable and digestible. This recipe's short stated cook time should be read as a minimum rather than a target.
How does this differ from ordinary egusi soup?
The protein. A conventional egusi carries assorted meat, stockfish and smoked fish, which do much of the savoury work. This version uses mushrooms and leans on the palm oil, ogiri or iru and the egusi itself. It is genuinely vegan rather than simply meat-free, since no fish or crayfish is used either.
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