How to Cook Egusi Soup with Bitter Leaf

Egusi soup is among the most preferred meals in West African region particularly Nigeria. This thick and delicious soup is predominantly prepared with ground melon seeds as the thickening agent and may comprise a variety of meats, these include; beef, goat meat, fish or even prawns. That which really enhances the flavors of the egusi soup to the best however is the inclusion of vegetables particularly the leafy ones. One of them use bitter leaf called Onugbu in Igbo; this brings the earthy and slightly bitter content in the preparation of the soup. 

Aside from being used in soups, bitter leaf is well-known for its medicinal plus nutritional value and when included in egusi soup the bitterness will help to reduce the thickness of the soup because of the richness of the egusi. The end product which is this Filipino adobo therefore is not only tasty and satisfying but also healthy and fulfilling. 

If this is your first time preparing egusi soup with bitter leaf the process is easier than you would imagine. Despite the fact that it belongs to tradition, this recipe can be learnt easily if you have proper preparations and a guide like the one below. 

What is Bitter Leaf?

Bitter leaf or Vernonia amygdalina is a leafy vegetable which has been in use for many decades in African countries. Belonging to the plant family Moracea it has a naturally bitter flavor although this can be lessened by rinsing or even boiling the leaves before cooking. Bitter leaf has many health benefits since it relieves digestion, detoxifies the body system, and helps in increasing the appetite. In egusi soup it provides a racy flavor and the great contrast to the creamy colored ground melon seeds and other ingredients to mention but a few. 

Egusi soup is a very delicious traditional African dish that has oats seeds as its primary ingredient and bitter leaf as an important component. 

Ingredients for Egusi Soup with Bitter Leaf

Below are the list of ingredient that you will require to prepare Egusi soup with bitter leaf. Serves about 4 to 6 persons, meaning you have got the liberty of changing quantities within the preparation of the recipe according to the size of your group.

Ingredients:

• Egusi (Ground Melon Seeds): 2 cups
• Bitter Leaf: 2 cups (washed thoroughly to reduce bitterness)
• Beef or Goat Meat: 1 lb (cut into bite-sized pieces)
• Stockfish: 1-2 pieces (optional, but recommended for an authentic taste)
• Dried Fish: 1 cup (optional)
• Palm Oil: 1/2 to 3/4 cup
• Crayfish (Ground): 2 tablespoons
• Fresh Habanero or Scotch Bonnet Pepper: 1-2 (adjust to taste)
• Onions: 1 large (chopped)
• Bouillon Cubes (Maggi or Knorr): 2 cubes (or to taste)
• Salt: To taste
• Water or Broth: 4-5 cups
• Seasoning (Curry Powder, Thyme, Ground Pepper): 1 tablespoon each
• Fresh or Smoked Prawns: 1/2 cup (optional)

Step-by-Step Instructions for Cooking Egusi Soup with Bitter Leaf

 Step 1: Prepare the Bitter Leaf

Bitter leaf has a natural bitter taste; therefore it requires proper washing before it is used for cooking. If you’re using fresh bitter leaf.

1. Washing the Bitter Leaf: Rinse the bitter leaf many times in clear water preferably using the hand to rub the leaves to help reduce on the bitterness. Some of the preparations we can attached to the leaves include boiling and even soaking them in warm water to help reduce bitterness. After that, the leaves are washed then placed in a separate container or a large basin. If the bitter leaf is in a dried form; there will be need to soak it in warm water for roughly ten minutes then rinse the leaf properly. 
2. Squeeze Excess Water: When the bitter leaf is well washed and is not bitter when tasted, drain out the excess water and leave it for sometime before using. 

Step 2: Prepare the Proteins

The proteins used in preparation of the egusi soup are an assortment, in the traditional preparation process, this is perhaps the reason behind the rich and complex taste of the product. 

1. Boil the Meat: In a large pot put the beef or goat meat with water, one bouillon cube, salt, thyme and curry powder. Add more water and let it boil for some time over medium heat until the meat is tender and it should take approximately 30- 40 minutes. If stockfish, then adding it midway during cooking plus the fact that it tenderizes as the meat does. 
2. Dried Fish (Optional): If using dried fish then you will need to soak the fish in warm water for 10-15 minutes to make them soft. Drain well then let it stand for a while until you are ready to put it to use. 
3. Reserve the Broth: When the meat is tender enough, take it out of that pot and then leave it aside. Set aside the broth because it will be required in the second stage of the preparation of the soup.

Step 3: Prepare the Egusi Paste

To ensure the egusi cooks evenly and forms a rich, creamy base for your soup

1. Mix the Egusi with Water: Some water should be added into the ground egusi for a thick paste forming consistency should be achieved. The paste should not be running in nature, but semi solid in consistency that you can get it out by spoon. 
2. Optional Addition: You may also wish to add a little of the onions or grounded crayfish into the egusi paste to give it a better taste. 

Step 4: Fry the Egusi Paste

This deep fried egusi paste of which the very taste in its raw form is nut-like bears a rich taste on frying to form the base of the soup. 

1. Heat the Palm Oil: Place the palm oil in a large pot then cook at the middle heat until the oil is hot. After the oil is hot (but not suiting,) put the chopped onions and fry for about 3 minutes or until they turn golden brown. 
2. Add the Egusi Paste: Pour the egusi paste on the onions in the pot and fry, always stirring so that it would not stick to the bottom or turn brown. As the egusi fry properly it will become a soft paste aggregated in small lumps. Cook for about 8-10 minutes until you see the egusi changing colour to brown. 

 Step 5: Add the Blended Pepper Mixture

1.  Blend the Pepper: Put the habanero pepper in a small bowl, add a little water and some onions optionally and prepare a puree out of it. 
2. Add to the Egusi: Add the fried egusi and stir the pepper mixture into it, then allow the mixture cook for 5 more minutes. It will therefore assist in the balancing of the taste and bring a little spice to the meal. 

 Step 6: Add the Meat, Fish, and Broth

Now the mixture has to be completed by adding the cooked meat, fish, and vegetable broth into the egusi mixture. 

1. Add the Meat and Fish: Pour the heated beef or goat meat, stockfish and dried fish (if any) in the pot containing the egusi soup. That’s an easy one, stir everything until thee ingredients are well incorporated. 
2. Pour in the Broth: Stir in the reserved broth gradually from cooking the meat into the pot. The broth is useful to dissolve the egusi and make it as well prepare the base for the soup. Your egusi soup can be thick or thin depending with how much broth you add into the pot. 
3. Simmer the Soup: Finally, cover the pot with the lid and allow the soup to cook for approximately ten to fifteen minutes in order to blend all the components of the soup. Do not allow it to sit and stick at the bottom of the pan: stir it frequently. 

Step 7: Add the Ground Crayfish and Prawns (Optional)

1. Crayfish and Prawns: Stir in the ground crayfish and prawns (if using) and let the soup simmer for another 5 minutes. The crayfish adds a savory, umami flavor, while the prawns bring a sweet, briny taste.

The use of crayfish is still optional although it highly recommended in this dish because of its flavorful taste Analyze the ground crayfish as follows: Ground crayfish contains large amounts of proteins as well as fats and vitamins.  5 more minutes. The crayfish makes it taste umami while the prawns give a hint of sweetness and the brininess that comes with it. 

For a more vibrant taste, blend the crayfish and the prawns and pour it in the soup. 

Step 8: Add the Bitter Leaf

For those of you who have your soup almost done, this is the right time that you are supposed to add the bitter leaf. 

1. Add the Bitter Leaf: This is done by washing and squeezing the bitter leaf and then adding it to the soup. Since bitter leaf doesn’t take time to cook, you should allow it to cook for only 5-7 minutes. It will enable it maintain its color and nutritional values as it combines slight bitter taste with the nutty taste of the egusi. 

Step 9: Adjust Seasoning

Take a spoon and try the egusi soup and add seasoning if it is needed. 

1. Add Salt or Bouillon: In case you feel that the soup requires extra seasoning you add more salt or bouillon cubes as per requirement. You can also add more pepper if you like your food spicy or hot as per our own taste buds. 
2. Adjust Consistency: If it appears too thick, it may be necessary to add some more water or any broth. If it is too thin, then you need to let it cook for a few minutes more, but if it is boiling, then cover the pan. 

 Step 10: Serve Your Egusi Soup

Your egusi soup with bitter leaf is ready to be eaten already! Enjoy it with any kind of swallow of your choice including pounded yam, fufu, eba (garri) or even rice.