Uziza Egusi soup is just a twist on the regular egusi soup made with pumpkin leaves. This West African dish made with a local melon seed (Egusi) and leafy green vegetables. This soup is prepared by most tribes in Nigeria in many different ways. It is known as Miyan Gushi in Hausa, Ofe Egusi in Igbo and Efo Elegusi in Yoruba. Uziza Egusi soup stands out well as the Uziza leaves (piper guineense) brings an exquisite flavor and unique taste to the soup.
- 850g Assorted Meat and Fish – Beef, Cow Tripe, Fish, Stock Fish, and/or Smoked Fish.
- 1 Cup Blended Melon Seeds
- 1 Tablespoon Crayfish
- 4 Medium Sized Smoked Fish
- 1 Tablespoon Locust Beans
- Palm Oil
- 1 Medium sized bunch of Uziza Leaves
- 2 Habanero Pepper
- 1 Teaspoon Dried Scotch Bonnet Pepper
- 1 Teaspoon Salt
- 2 Cups Water
- 2 Bouillon cubes
- Add melon seeds, onion and 1 habanero pepper in a blender. Pour ½ cup of water and blend till it forms a thick paste.
- Slice the uziza leaves, set aside.
- Wash the meat properly at least twice. Put in a clean pot along with the stockfish, smoked fish, crayfish, the second habenero pepper, scotch bonnet pepper, palm oil and allow to boil for 15 minutes.
- Now scoop melon paste into the pot in little bits, be sure not to stir it together, cover and allow cook for 10 minutes.
- Finally add the uziza leaves, mix together and allow to cook for 5 minutes.
Serving options: Serve with Pounded yam, Fufu, Rice or any staple food.