Egusi Pepper Soup Recipe
It is been years I ate egusi pepper soup. It is one of those delicacies I enjoy only on special occasions because it is different. I was thinking of what to make for lunch, I wanted something different, something I haven’t’ had in a while.
The thought of pepper soup came to my mind but I didn’t want that. Egusi soup also came to my mind but I didn’t want that too. In the middle of my brainstorming, I remembered egusi pepper soup and how I used to enjoy eating this delicacy. I made up my mind and decided to go for it. Lucky enough, I had all the ingredients I needed at home.
Egusi pepper soup also known as “ovwowor ikpogiri” is one of the delicacies from Delta State, Nigeria and is quite popular among the Urhobos. This soup is a combination of egusi and the spices used in cooking the indigenous Nigeria pepper soup. There are different variations on how to cook this soup but this how I make mine.
- ½ cup of blended egusi (blended melon)
- 1 TSP ground crayfish
- 1 ½ TSP of pre-made pepper soup spice (You can make your pepper soup spice from scratch. I had just the pre-made spice at home)
- 3 Habanero pepper (you can slice or blend)
- 1tsp ground Cameroon pepper
- 2 stock/seasoning cubes
- Salt to taste
- 3 cups of water
- Smoked fish (as much as you like)
- Fresh Fish (You can also use beef, dried shrimp, smoked turkey or whatever protein you like)
- Kpomo or cow skin (as much as you like)
- Start by boiling the fresh fish with just a pinch of salt, one stock cube and half cup of water on low heat. Based on the amount of fish you might need to add more water. I let this cook for 5 minutes and then took out the fish. If you are using a different protein, season/cook to your preference.
- Add 2 extra cups of water to the fish broth and bring to a boil. You can increase the heat at this point
- Add the smoked fish, kpomo, Habanero pepper, Cameroon pepper, pepper soup spice and ground crayfish
- Add the remaining stock or seasoning cube and don’t forget to add salt for taste
- Cover the pot and cook for 15 minutes.
- Mix the egusi with water till you get a smooth consistency, add mixture to the soup and stir properly. If it is too thick you can add more water till you get the consistency you like. I added extra half cup of water to mine. Don’t forget to taste for seasoning and adjust to your preference.
- Add the cooked fresh fish back to the soup. Stir the soup and turn the heat back to low. Cook for about 5 minutes.
- Serve with your preferred choice of swallow or eat with yam/plantain and palm oil with the soup as the side. Download your free recipe printable here
Do try this recipe and let me know if you do. Enjoy!