How to make egusi soup without meat

You can make a delicious vegetarian or vegan Egusi soup without meat by using plant-based ingredients and still enjoy the rich flavors of this West African dish. Here’s a simple recipe for vegetarianvegan Egusi soup:

Ingredients:

• 1 cup egusi (ground melon seeds)
• 14 cup red palm oil (or vegetable oil)
• 1 medium onion, chopped
• 3-4 cloves garlic, minced
• 1-2 teaspoons ginger, minced (optional)
• 2-3 cups vegetable broth or water
• 2 cups chopped leafy greens (spinach, kale, or collard greens)
• 1-2 cups chopped assorted vegetables (bell peppers, tomatoes, okra, etc.)
• 1-2 Scotch bonnet or habanero peppers, finely chopped (adjust to your spice preference)
• 1 tablespoon ground crayfish (optional, for flavor)
• 1 teaspoon ground cayenne pepper (adjust to your spice preference)
• Salt and pepper to taste
• 1-2 tablespoons groundnut paste or peanut butter (optional, for creaminess)
• Cooked rice, fufu, or pounded yam (for serving, optional)

Instructions:

1. Prepare the Egusi:
   • In a dry skillet, lightly toast the egusi (ground melon seeds) over low to medium heat until they release a nutty aroma. Stir constantly to prevent burning. This should take about 5-7 minutes. Remove from heat and set aside.
2. Make Egusi Paste:
   • Place the toasted egusi in a bowl and gradually add water or vegetable broth, stirring until you have a smooth, thick paste. Set it aside.
3. Heat the Palm Oil:
   • In a large pot, heat the red palm oil over medium heat. If using vegetable oil, heat it until it shimmers.
4. Sauté Onions, Garlic, and Ginger:
   • Add the chopped onion to the hot oil and sauté until it becomes translucent.
   • Stir in the minced garlic and ginger (if using) and cook for another 1-2 minutes.
5. Add Vegetables:
   • Add the chopped assorted vegetables and chopped hot peppers to the pot. Cook for about 5 minutes until they start to soften.
6. Add Crayfish and Cayenne Pepper:
   • If using, add the ground crayfish and ground cayenne pepper to the pot. Stir to combine.
7. Add Egusi Paste:
   • Gradually add the egusi paste to the pot, stirring continuously to prevent lumps from forming.
8. Add Vegetable Broth:
   • Pour in the vegetable broth or water, and stir until the soup has a smooth consistency. You can adjust the thickness by adding more broth or water as needed.
9. Simmer:
   • Let the soup simmer for about 15-20 minutes, allowing the flavors to meld and the egusi to cook.
10. Add Leafy Greens:
    • Stir in the chopped leafy greens (spinach, kale, or collard greens). Cook for an additional 5-7 minutes until the greens are tender.
11. Adjust Seasoning:
    • Season the soup with salt and pepper to taste. You can also add more cayenne pepper if you prefer it spicier.
12. Optional Creaminess:
    • If desired, stir in groundnut paste or peanut butter to add creaminess to the soup. Adjust the consistency with more vegetable broth if needed.
13. Serve:
    • Serve your vegetarianvegan Egusi soup hot with your choice of side, such as cooked rice, fufu, or pounded yam.

Enjoy your meatless Egusi soup packed with flavor and nutritious vegetables!