Egusi Paste
Also known as Egusi Paste (Ready-Ground Preparation)
Prepared Egusi Paste is a time-saving Nigerian kitchen preparation where ground egusi (melon seeds) is combined with a small amount of water and palm oil to form a thick paste ready to be dropped directly into any soup base. The paste form holds together better during the initial frying step of Egusi Soup preparation, producing the characteristic egusi 'lumps' that are a hallmark of well-made Nigerian Egusi Soup.
- 20 mintotal time
- 1 medium bowl — enough for 2 to 3 pots of Egusi Soupserves
- Easydifficulty
Ingredients
- 2 big cups of whole melon seeds (egusi)
- A small amount of water — just enough to form a thick paste
- 1 cooking spoon of red palm oil — for binding and to enrich the paste
Method
- 01
Dry-Roasting the Egusi — Optional but Recommended. Place the whole egusi seeds in a dry pan over low heat. Toast very gently for 5 minutes, stirring constantly, until the seeds smell slightly nutty and warm. Do not brown — just warm. This light toasting enhances the nutty flavour of the finished Egusi Soup.
- 02
Grinding. Place the cooled toasted egusi in a blender or food processor. Blend until finely ground. The ground egusi will be a pale cream-yellow powder.
- 03
Making the Paste. Transfer the ground egusi to a bowl. Add the palm oil. Add cold water gradually while stirring — a tablespoon at a time — until a thick, firm paste forms. The paste should hold its shape when pressed between your fingers. It should not be wet or flowing.
- 04
Using the Paste. Drop the paste in spoonfuls into a hot pepper base when making Egusi Soup. The paste pieces will fry in the oil and pepper, forming the characteristic egusi lumps before being stirred through the soup.