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Efo Elegusi

Also known as Efo Elegusi (Yoruba Vegetable & Egusi Soup)

Efo Elegusi is a beautifully nuanced Yoruba soup that combines two of the most beloved elements of Yoruba cooking — the fresh leafy vegetable base of Efo Riro and the rich, nutty depth of fried egusi (ground melon seeds). The result is a layered, complex soup that is simultaneously vegetable-fresh and deeply rich — the egusi provides body and nuttiness while the large quantity of leaves delivers freshness and colour.

Efo Elegusi, Nigerian cooking

Ingredients

  • 2 big cups of ground egusi (melon seeds)
  • 5 to 6 big handfuls of shoko leaves (Yoruba spinach) or fresh spinach
  • Half a medium-sized chicken or a big handful of assorted beef
  • 1 big handful of stockfish, soaked
  • 1 big handful of smoked fish, soaked and deboned
  • 3 cooking spoons of palm oil
  • 2 big Tatashe (red bell peppers), blended
  • 2 to 3 Atarodo (hot chilli peppers), blended
  • 1 big onion — half blended, half sliced
  • 3 big handfuls of ground crayfish
  • 3 seasoning cubes (Knorr), crushed
  • Salt to taste
  • Meat stock as needed

Method

  1. 01

    Cooking the Meat. Season and cook all meat as in Recipe #033. Reserve the stock.

  2. 02

    Frying the Pepper Base. Heat palm oil in a wide pot. Fry the blended Tatashe, Atarodo and onion for 15 minutes until deeply cooked and oil floats on top.

  3. 03

    Frying the Egusi. Mix ground egusi with just enough water to form a paste. Drop spoonfuls into the fried pepper base without stirring. Allow to fry for 5 minutes, then stir together and fry for another 5 minutes until the egusi smells nutty and is well incorporated into the pepper.

  4. 04

    Adding Protein and Stock. Add cooked meat, stockfish and smoked fish. Add ground crayfish, seasoning cubes, salt and enough meat stock to reach your preferred soup consistency. Stir and simmer for 15 minutes.

  5. 05

    Adding the Vegetables. Add the chopped shoko or spinach leaves. Stir vigorously through the soup. Cook for just 5 minutes — the leaves should wilt but remain vibrant. Taste and adjust seasoning.

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