Egusi pepper soup is a delicious Nigerian soup made with melon seeds (egusi), local spices, and meat or fish. The soup is particularly common among the Niger-Deltans, although different cultures in Nigeria have their own variations.
- 1.2 kg of chicken pieces
- 1 medium mackerel or any similar fish
- 2 cups of egusi (melon seeds)
- 1/2 cup dried crayfish
- 10 okra fingers, sliced
- 8-10 scotch bonnet chilies, blended
- 1 small onion, chopped
- 1.5 tbsps peppersoup spice mix
- seasoning cubes
- Grind the egusi and crayfish; set aside.
- Put the chicken in a pot, add 2 seasoning cubes, some salt, and onions; steam for 10 minutes.
- Add the peppersoup mix, ground crayfish, and 1 liter of water to the pot. Cover and cook till the meat is tender.
- Add the fish, chilies, and egusi and crayfish mixture; cook till the fish is done. You can add more water if need be.
- Finally, add the okra and simmer for about 3 minutes. Taste for seasoning and adjust to suit your taste.
- Turn off the heat and serve with any swallow of your choice.