Vegan Egusi Soup
Nigeria
Rising Cook
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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.
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.
Dietary tags are provided by contributors as a guide, not verified by AFN, and they depend on the products you buy. If you have a serious allergy, check every ingredient yourself.
In a medium pot, bring 4 cups of water to the boil.
Add the ground egusi, palm oil, seasoning cube, pepper and salt, and leave over medium heat.
Bring to the boil, stirring occasionally so it does not stick to the pot.
When the contents have thickened into a broth, add the vegetables and mushrooms.
Cook for a minute and serve.
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