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Moringa Egusi Soup

Moringa Egusi Soup is a powerful health-food fusion that enriches the classic Egusi Soup with a generous addition of moringa leaves — combining the nutritional density of egusi (melon seeds, rich in protein, zinc, magnesium and healthy fats) with the extraordinary micronutrient profile of moringa (Moringa oleifera) which contains exceptional levels of vitamins A, C, K and B6, iron, calcium, protein and antioxidants. The moringa leaves replace or supplement the standard ugwu o

Moringa Egusi Soup, Nigerian cooking

Ingredients

  • 2 big cups of ground egusi (melon seeds)
  • 4 big handfuls of fresh young moringa leaves (stripped from their stems) OR 3 big big tablespoons of dried moringa powder
  • Half a medium chicken, cooked
  • 1 big handful of stockfish, soaked
  • 2 big handfuls of smoked catfish, soaked and deboned
  • 3 cooking spoons of red palm oil
  • 3 big handfuls of ground dried crayfish
  • 4 Atarodo (hot chilli peppers), blended
  • 1 tablespoon of iru (fermented locust beans)
  • 1 big onion, sliced
  • 3 seasoning cubes (Knorr), crushed
  • Salt to taste
  • 2 glasses of water

Method

  1. 01

    Frying the Pepper Base. Heat palm oil in a wide pot. Add iru and fry 1 minute. Add sliced onion and fry 2 minutes. Add blended Atarodo. Fry vigorously for 15 minutes until deeply cooked and oil floats prominently.

  2. 02

    Frying the Egusi. Mix ground egusi with enough water to form a thick paste. Drop spoonfuls into the hot pepper base. Fry undisturbed for 5 minutes until egusi firms up. Stir and fry for 5 more minutes until smelling nutty.

  3. 03

    Building the Soup. Add cooked chicken, stockfish, smoked catfish and ground crayfish. Add seasoning cubes and salt. Add 2 glasses of water. Cook on medium heat for 20 minutes, stirring regularly.

  4. 04

    Adding the Moringa. Add fresh moringa leaves or dissolved moringa powder. Stir through gently. Cook for just 3 to 5 minutes — moringa leaves are delicate and should not be overcooked. Taste and adjust all seasonings.

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