• New Reader
  • About
    • Introducing Dooney
    • Meet the team
    • Press and Media
    • Work with Us
  • Contact
  • The Tribe
    • Email
    • Facebook
    • Google+
    • Instagram
    • Pinterest
    • Twitter

Dooney's Kitchen

Promoting and Redefining New Nigerian Food

  • Home
  • Features
    • Announcements
    • Corporate Collaborations
    • Product Reviews
    • Food Blogger Events
    • Business Spotlight
    • Hotel & Restaurant Reviews
    • Fitness and Nutrition
    • Market Reporting
    • Comment’s Policy
    • Copyright & Privacy Policy
  • Tricks & Cheats
    • Kitchen Gadget Tricks
    • How To’s
    • Food Plating Techniques
    • Cooking Video Hacks
  • Meal Planner
    • Meal Planner Archives
    • Hosting Menus
    • Festive Meal Planner
  • Food Diary
    • Dooney’s Food Travels
    • dooney’s shopping list
  • Recipeadia
    • Recipes by Culture
    • Recipe Collections
  • Ingredientspaedia

Igbo Traditional Nigerian Soups

Palm Nut and Calabash Nutmeg Egusi Soup

So, my 2015 pledge to you was to bring you even more Nigerian recipes. The deal was to contact old Aunties to dig out recipes from the past, or their hidden secrets, tips that make their food rememberable. This is definitely one of them. Most definitely. Like my Grandmother’s Scented Efo Riro (recipe HERE), this is a flavourful aromatic Egusi soup, that is nothing you have cooked before, as regards Egusi. How did I find this recipe? Well through the means I wrote above – old Aunties. A reader left a comment on my Banga Soup recipe, telling me her Aunty thickened her Banga Soup with Egusi. She asked me if I knew anything about it. I had no clue but I thought the idea was very interesting. Anyone who reads Bella Naija, must have read very wise comments from a commenter called Ekwitosi. She has more sense than you can imagine, and she is a fabulous writer too. Remember my Anniversary giveaway last year? Well, one of the food processors was going to a reader on Bella Naija. Ekwitosi entered the competition and won. Kenwood is not a popular brand in the US, and we couldn’t find something suitable, so we both agreed that when next she is in the UK, she would get her prize.

ehuruegusi3

A few months ago, she came over for a wedding and we got to meet. She is such a darling, like major. At her friends house, I got to meet a much older woman. Ekwitosi was busy introducing me as Dunni the food blogger, and suddenly the conversation changed to food. I looooove discussing Nigerian food with much older women. The juicy tidbits they give out, is worth their weight in gold. Eba and Egusi was a late Lunch, and that is how this kind Aunty from the East, started telling me about using Ehuru in Egusi soup. I had never, like ever, ever, ever heard of that before. Quickly I filed that into the recesses of my memory, and told myself don’t you dare forget. Don’t you dare. Weeks after, I was at my friend Ade’s house and we agreed on Egusi soup for dinner. Suddenly I remembered the Ehuru tip. Luckily, Ade had some at home and I was giddy with excitement. It was then I found out that Ehuru is a spice you have to treat with a lot of care and respect. A flick of your wrist, and your lovely soup will turn bitter in an instant. Oh dear, Ade was so disappointed. She is just as experimental with food as I am, and imagine both of us waiting for the magic to happen, only to end up with a bitter soup. It wasn’t even the bitter leaf Egusi kind of bitter. It was just nasty. Ehuru tasting everywhere, like some herbal concoction. I did try to remedy the situation by adding more egusi and blended onion, but it didn’t restore the soup. I remember apologising profusely, and we ate it like that. So, experiment 1 was with Palm oil and over used Ehuru.

ehuruegusi1

When a food experiment doesn’t work, I try, try, try again. So, at home, I tried the soup again. This time, Experiment 2 was with Palm Fruit Extract and Ehuru. I enjoyed it, but it didn’t have that wow factor for me. I couldn’t taste the difference with using Palm fruit extract instead of Palm oil. If you’ve cooked Igbo native soups like Ofe Onugbu and Ofe Owerri with Palm Fruit extract instead of Palm oil, the difference is veeeeeery clear. It is soooooo much nicer, and I was expecting that with this Egusi soup. Also, I was expecting should I say “wonderment” from the Ehuru, and it was meh!!! Usually, with food experiments, I get it on the second try, and this one I just thought okay, maybe my expectations were too high, and abandoned the idea, until my fellow cooking sister Nma, put up a picture about “Banga Egusi”. Then I remembered I wanted to give it another go, but I wanted to know where I went wrong the second time. Hey, the first time was obvious – too much Ehuru. I may not remember your name tomorrow, but with cooking, my memories are usually intact. So, I rewound time back to cooking at Ade’s house and wondered why I added too much Ehuru. Then it came to me. I couldn’t taste the Ehuru, so I kept adding more. What did I add to the pot before the Ehuru? Crayfish. Ah ha!!!!!!! There was my answer. The offending ingredient was nothing other than crayfish. If you have read my recipes with seafood, you will see that I don’t add crayfish. The reason, the flavour can be quite domineering. I kept adding more Ehuru the first time because the crayfish didn’t allow me detect the flavour of the Ehuru.

ehuruegusi4

With Experiment 2, I was even more wary of adding the Ehuru, and Mr crayfish made sure it didn’t shine, so with Experiment 3, I totally left it out. Wowzer!!!!! Again Woooooooowzer!!!! OMG, WHAT!!!!!! I kept shaking my head, and smelling and tasting, and nodding my head and sighing. Geeeeeeeez. It felt like Egusi soup cooked in a clay pot by your grandmother. There was this earthy, native flavour to it. Egusi raised to the power 5 million. A friend came to visit and said okay Dunni, I stayed too late. I have to feed the Mister, I hope you have soup I can take with me, and just make Eba or rice, when I get home. That is how I gave her a bowl from the freezer. Minutes after she got home, the ping was. I am not feeding him your Egusi o. He might expect that all the time. Plus it is too good, that I really don’t want to share. Recipeeeeee, I can’t wait to try it. Until then, this is for me and my mouth only. SCORE!!!!!!!!!!!

ehuru5

When I posted how to remove the shell off the calabash nutmeg, I started seeing comments about using this in Egusi. Soooooo, I have been late to the game since. So not fair people. Share these golden cooking tips oooooooooo. Pleeeeeeease.

Let’s Cook

Save Print
Palm Nut and Calabash Nutmeg Egusi Soup
Author: Dunni Obata
Recipe Category: Traditional Nigerian Soups
Cuisine: Igbo
Prep time:  1 hour
Cook time:  45 mins
Total time:  1 hour 45 mins
Serves: 4 - 5
 
Ingredients
  • Egusi seeds
  • Half an Onion
  • 2 tablespoons of Iru - fermented locust beans
  • Palm Fruit Extract - either from a can or from scratch
  • Ground Ehuru/Iwo/Posa/Erhe/Gudan Miya (calabash nutmeg) - in teaspoonful measures
  • Assorted Meat
  • Meat Stock
  • Smoked fish
  • Seasoning Cubes
  • Salt
  • Green Vegetables of Choice
Instructions
  1. If you would like to learn The New Nigerian Cookery method of removing the shells of the Ehuru to get to the seed within, The New Nigerian Cookery Style, click HERE
  2. Now you have your extract, boil and let it reduce a bit. If you are using the extract from a can, just add some water, and let it reduce too.
  3. By now, you should have your assorted meat almost boiled with smoked fish and ready to go. Add the reduced palm fruit extract to the pot of meats and add your fresh pepper and let them boil together to combine the flavours.
  4. Add ground ehuru. You start with a teaspoonful, stir give it a minute or two and taste. If you can't taste the flavour, add another teaspoon and work from there.
  5. Add the Iru and stir. This soup is a smogersbord of local flavours, I tell you. The addition of Iru will blow your mind, and remind you of soup cooked by your grandmother. I added roughly two tablespoons.
  6. Blend your Egusi with about half an onion and a little water, to form a thick paste. Add the Egusi puree to the pot in tablespoons full and let it settle and cook in the pot, with the rest of the palm fruit stock.
  7. Allow the egusi to cook, and stir periodically. If you added too much Egusi puree, just add water, and you will be fine.
  8. Let the Egusi cook, until you start to see patches of oil float on top. Taste and ensure you enjoy it. By now, the flavour of the Iru, Ehuru, and smoked fish would have combined oh so well, it will literally be the best pot of Egusi you have ever cooked. You will now understand why I did not put crayfish anywhere near this pot.
  9. Add the fresh green vegetables and stir.
  10. Give the vegetables time to wilt in the soup and take the pot off the heat.
  11. and that people, is a flavourful, aromatic and native inspired Egusi. You will almost want to throw your bottle of Palm Oil away and put Ehuru in everything. The aroma alone, the way the flavours dance on your tongue. Geeeez. Everyday Egusi just went from everyday to super fragalistic expealiegusidocious
Notes
Be veeeeeery careful when adding the ground Ehuru. The nutty flavour can go from pleasant one minute to overpowering the next, and it will turn your soup bitter
3.2.2925

This shouldn’t be your every day go to Egusi soup, or you won’t cook anything else. Hehehehehehe, like seriously. This is the kind of special Egusi that you cook, when you want to use it as a weapon. The kind you want something from hubby or Le Boo, or your in-laws are coming and you want to knock their socks off, or you really want to show off your cooking skills to your friends, or you are having a party, and you just want them to not stop talking about your Egusi Soup. You cook this, walk away and watch from the sidelines beaming like a Cheshire Cat. I definitely will be using this in the nearest future. *wink* *wink*.

In the spirit of the upcoming elections this year, patriotism and all that jazz, I would like to highlight what makes us special as a country through food. Hey, how about patriotic pounded yam pops.

ehuru3

If you like this recipe, remember that you can now Save this recipe. You will be prompted to open a Big Oven account, which is free. To take this a step further, download the Big Oven app on your phone. Happy New Year


13 Comments

Subscribe

Get all the latest recipes straight to your inbox

FILED UNDER: Igbo, Traditional Nigerian Soups
TAGGED WITH: assorted meat, Banga, banga egusi, calabash nutmeg, Egusi, Egusi soup, ehuru, ehuru egusi soup, iru, onions, palm kernels, palm nut egusi soup, smoked fish, spinach, ugu leaves
Dooney

About Dooney

Dooney is the blogger, recipe developer and photographer for Dooney's Kitchen. I spend my days trying to figure out creative ways to redefine Nigerian food, either by creating a new dish itself using ingredients in ways that have never been used before, or changing the approach to Nigerian cooking using kitchen gadgets.

Related

If this is your first time commenting on Dooney's Kitchen, please take a moment to read our comment policy.

« How to de-shell Calabash Nutmeg using a Blender
January #fitfam drive – The Stunnababez Smoothie Challenge »

Comments

  1. AvatarAmy says

    January 4, 2015 at 5:05 pm

    I have a Big Oven account, but it won’t let me save this recipe. It’s saying that the recipe isn’t formatted.. Whatever that means. How can I find your recipes on Big oven without the hassles? Thanks.

    Reply
    • dooneyrooneydooneyrooney says

      January 4, 2015 at 5:23 pm

      Hi Amy, I just did a trial now with two big oven accounts, and I was able to Save this recipe. I also have the app on my phone, and I was able to access this saved recipe

      Reply
      • AvatarAmy says

        January 4, 2015 at 5:39 pm

        Thanks for ur prompt response. I have the big oven app on my phone. Do you think its because I’m trying to save it on my phone instead of on a desk top? But how can I find this recipe on Big Oven w/o hitting the save button?

        Reply
        • dooneyrooneydooneyrooney says

          January 4, 2015 at 6:44 pm

          Hi, try signing out and signing in again, because i have tried it on my phone and it was fine. You can’t find the recipe on Big Oven because it is a dooney’s kitchen recipe and not a big oven recipe, so you would have to save the recipe first to add it to your big oven recipe collection

          Reply
  2. AvatarShayor says

    January 4, 2015 at 5:20 pm

    hmmmn….this is surely my next pot of soup..but would sadly have to wait till the weekend..#sadface

    Reply
  3. AvatarZee says

    January 4, 2015 at 5:48 pm

    Cooking this this weekend. Thumbs up Dooney, love the new blog layout.
    Your tips remain ever helpful, keep it up!!!

    Reply
  4. AvatarOsaru says

    January 4, 2015 at 6:37 pm

    Yes!!! This is the peppersoup element I said I added to my Egusi Ijebu, this and the little seeds that look like alligator pepper, I blended them with the egusi and ata rodo and the result was amazeballs! I also took your advice and didn’t cook with crayfish which I always do and guess what? I didn’t even miss it. Not a coincidence that I actually ust made it today! Great minds definitely think alike 🙂

    Reply
  5. AvatarAndrew says

    January 5, 2015 at 5:23 pm

    I have opened two big oven accounts and I also have the app installed in my phone but I am unable to save the recipe. Right now, I am officially crying. I don’t know what to do

    Reply
    • dooneyrooneydooneyrooney says

      January 6, 2015 at 1:06 pm

      Andrew, you need to save the recipe on the blog first, and not save through Big Oven. Please let me know if you are still having any problems

      Reply
  6. AvatarLoretta Balogun says

    April 30, 2015 at 3:06 am

    Thanks for this information. However I have already made a big pot of Egusi that I want to salvage because it tastes bitter. That nasty bitter. Everyone in my house has rejected it and I cant waste it. Pls what can I do? Loretta

    Reply
    • dooneyrooneydooneyrooney says

      April 30, 2015 at 3:46 pm

      Blend onions and tomatoes and add to it. Let it cook for a while and re-season. i hope that helps

      Reply
  7. AvatarAma says

    August 21, 2015 at 3:11 am

    Hello
    I was wondering if you put in the palm fruit extract into the meat and the stock. It waka bit confusing to me. Thanks in advance

    Reply
    • dooneyrooneydooneyrooney says

      August 27, 2015 at 12:08 pm

      yes, you add the extract to the meat and stock

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

ATTENTION: Please do not include links in your comments. Any comment that has a link in it will be destroyed on sight.

Rate this recipe:  

Oh Hi There

Hi, my name is Dunni Obata, and I am what you would call the poster child for redefining Nigerian food. Welcome to Dooney's Kitchen, the home of Nigerian centric food, detailed recipes and sharing personal stories. Read more...

Stay updated!

Get all the latest tasty goodness straight to your inbox!

Dooney's Kitchen
Dooney's Kitchen

Recent Comments

  • Margery on Alapa – my Grandmother’s Palm Oil Stew
  • Sean on The famous Ewa Aganyin – my journey to getting it right
  • Dooney on Puff Puff and Cocktails – a new era for our national favourite chops
  • Dooney on Edikaikong – A traditional Calabar recipe
  • Dooney on The Orange Eba

Must Reads

Introducing Our Thoughts and You

Meal Drop Off and Pick Up service

Sponsor

Popular Categories

  • Rice Dishes
  • Traditional Nigerian Soups
  • Stews
  • Yam, Plantain and Pottage Dishes
  • Snacks
  • Healthy Nigerian

Most Popular Recipes

Etinkeni Mmong Ikong

Ayamase – Ofada Stew

Party Jollof rice

Ogbono soup redefined!!!!

Buka Stew

Latest Recipes

The Battle of the Saucepans Begins on Knorr Taste Quest 4

Tomatoeless Stew

Yajichurri Meatballs Sauce and Linguine

Schwartz Uk Ebook – Jollof rice and Chicken Ayilata made the cut

STAY CONNECTED


@Dooneyskitchen

@DOONEYSKITCHENTRIBE

The Official Instagram page of the online community, Dooney's Kitchen Tribe. To showcase a collection of the best and yummiest pictures of our Tribers

FEATURED

myTaste.com myTaste.ng alldishes.co.uk Tasty Query - recipes search engine
Foodies100 Index of UK Food Blogs
Foodies100

Konga Verified Blogger

Get all the latest recipes straight to your inbox

Dooney’s Favourites

Asun (spicy smoked goat meat)

Vanilla Honeybean Milk

The Dooney’s Kitchen guide to amazing Puff Puff

Ugu Smoothie

Surf and Turf Otong Soup

Nigerian food, is bold, multi faceted, rich, colourful, spicy and with varied nuances, as you move from tribe to tribe. To describe Nigerian cooking, one would say it is fiercely traditional and somewhat dogmatic, but Dooney’s Kitchen proposes to simplify methods and steps that have been passed from generation to generation whilst also challenging some of these methods using Technology. The New Nigerian Cookery isn’t just about creating a New Nigerian Kitchen, or should we say a more technology aware Nigerian cooking experience, but it encompasses redefining recipes too. Come along on the journey, and welcome to one of the best online resources for Nigerian food.

Copyright © 2021· UNAUTHORISED USE OF ANY IMAGES OR CONTENT IS NOT ALLOWED. LEGAL REDRESS WILL BE SOUGHT AND I ALWAYS WIN

Copyright © 2021 · Divine Theme on Genesis Framework · WordPress · Log in