Egusi soup, also called melon soup is an absolute delightful delicacy enjoyed all over West Africa. It is one of the most popular sauce in the region.
Egusi soup or melon soup is made from the dry seeds of the melon plant closely related to squash. It is usually used as a thickener for meat or fish broth simmered to create an amazing dish of egusi often paired with eba, pounded yam, tuwo, banku and many others.
Where egusi or melon seeds are not obtainable, some have used pumpkin seeds, as substitutes, although, you do not get same great flavour. Egusi can be obtained from most African food shops.
With loads of distinct ethnic groups in West Africa, there are a lot of variations in the way it is prepared. However, one thing the various groups agree on is that it is always a delicious meal.
With most soups and sauces from this region, meat and fish are cooked in water and spices to form broth or stock which in turn serve as the base for various soups. The meat and fish are usually served with the soup. To save time I cook my broth before hand so the soup is ready in about 40 minutes or less on weekdays when it is needed.