• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
My Diaspora Kitchen
  • Home
    • Regular Diet
    • Lose Weight
  • About
    • Join Our Community
    • Freebies
  • Recipe collection
  • Instant Pot Recipes
  • Air Fryer Recipes
  • Videos
  • Contact Us
    • Work With Me
    • Our Privacy Policy
    • Disclosure
    • Website Accessibility
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Air Fryer Recipes
  • Instant Pot Recipes
  • About
  • Contact
  • Freebies
×

Home » Nigerian Recipes » Efo Elegusi | Yoruba Style Egusi Soup

Efo Elegusi | Yoruba Style Egusi Soup

Published: September 7, 2018 . by Chichi Uguru . This post may contain affiliate links.

Love it? Share it!

312 shares
  • 65
Jump to Recipe.

Efo elegusi simply means Egusi made with a higher quantity of green vegetables like spinach, ugu, kale etc. The blog is well populated with Egusi soups of different styles but today's version is one of the ways the Yoruba tribe of Western Nigeria cook their Egusi soup.

 

Egusi soup made in Eastern Nigeria is always made with Vegetable so mentioning the vegetable in the soup is not necessary for the Igbos of Eastern Nigeria because it's a giving.

The stress on the vegetable in this Efo elegusi by the originators of the dish I think may be due to the fact that there is another delicious version of Egusi soup from that region that is cooked without green vegetables and is called Egusi ijebu. Hopefully I should be making that soon. So if you are interested in getting notified as soon as it is published, remember to sign up here so you don't miss it or any of the amazing recipes shared on the blog.

Efo Elegusi

How does Efo elegusi really differ from the other Egusi soups already on the blog ?

  1. Efo elegusi is the made using the frying method ( the Egusi is fried)
  2. Iru is used in Efo elegusi.
  3. Like I mentioned st the beginning of this post, Efo Elegusi translated literally means a vegetable soup made with some egusi. In other words this is more of a vegetable soup

How to make Efo Elegusi?

One of my big aunties from the Yoruba tribe taught me. According to Aunty Sola, there is a technique to frying the Egusi; when you introduce the Egusi into the oil allow it stick a bit to the bottom of the pot before stirring. It helps to make the soup lumpy.

Efo Elegusi

Process Shots

Efo Elegusi

Aunt Sola blends her peppers separate from the Egusi but I usually blend mine together with the ground Egusi. That way I skip the process of 'pepper mix' reduction and also helps cook the Egusi linger. Both ways taste amazing so Whichever way you choose to make it, be rest assured it would be delicious and definitely drool worthy. But today I would stick to the traditional style Aunty Sola thought me. Though I will share tips on how I make it most times in the recipe notes. That way you have access to both methods... not that they are very different anyway ? Which ever way you decide I know you will kill this recipe when you make it. All I ask is that you drop me a comment and share this post with your family and friends.

Love

PIN FOR LATER

 

 

Efo Elegusi

Chichi Uguru
Efo elegusi simply means Egusi made with a higher quantity of green vegetables like spinach, ugu, kale etc.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Soup
Cuisine Nigerian: Yoruba
Servings 12 - 15
Calories 513 kcal

Ingredients
  

  • 3 large red bell peppers deseeded
  • 2 ata rodo (scotch bonnet peppers or habanero peppers ) add more if you want it more spicy
  • 300 g of ground Egusi seeds about 2 cups
  • 8 cups of meat stock make up with water if meat stock isn't enough
  • 250 g kale chopped
  • 2 large onions divided: chop one up and leave the other for blending
  • ¼ cup iru
  • 1.½ cup palm oil
  • 6 tablespoon ground crayfish
  • I kg assorted meats precooked and fried

Instructions
 

  • Blend the red bell pepper, habanero pepper and ½ of one onion with little water just enough to help the blender then set it aside
  • Blend the ground Egusi, crayfish and other half of the onion into a thicker paste and set aside.
  • Heat up palm oil, sauté chopped onions for about 1 minute the add the washed iru and stir for another 1 minute.
  • Pour in the blended bell pepper/habanero/onion mix and stir
  • Cook the pepper mix until reduced to a loose paste
  • Add the Egusi paste in lumps (refer to process shots in blog post please.)
  • Turn the heat to low and allow the Egusi lumps to stick to the bottom of the pot. Before stirring.
  • When it begins to stick to the pot, stir and fry the Egusi for about 5 mins ( this time you need to stir more frequently to prevent burning.
  • Add the meat stock. Taste for seasoning. Adjust accordingly. Allow to cook for for another 10 mins.
  • Add the fried meats and stir.
  • Add the chopped vegetable, turn off heat and slow residual heat cook the vegetable
  • Serve with any swallow food of choice.

Notes

Nutrition

Calories: 513kcal
Keyword efo elegusi, egusi
Subscribe to my YouTube ChannelSubscibe to My Diaspora Kitchen on YouTube for detailed videos. Remember to click the bell icon to get notified about new videos!
FREE Facebook GroupJoin My Diaspora Kitchen Recipe Exchange Community on Facebook!
Tried this recipe?Show it off on Instagram, mention @mydiasporakitchen or tag #mydiasporakitchen when you share so we can see!
Love it? Pin it for later!Follow My Diaspora Kitchen on Pinterest!

 

 

More Nigerian Recipes

  • three wraps of food on wooden bowls
    Plantain fufu
  • Efo riro (Nigerian Spinach stew recipe)
  • Plantain Frittata (baked plantain and eggs)
  • Nigerian Beef Stew (African Beef Stew)

Reader Interactions

Comments

  1. Mrs afolayan

    August 03, 2021 at 1:57 am

    U're doing a great job. Am going to try it this weekend.

    Reply
    • Chichi Uguru

      August 13, 2021 at 1:57 pm

      Hi Mrs Afolayan,

      Thank you for your kind words. Hope you enjoyed it.

      Reply
      • Alicia C

        October 26, 2022 at 12:25 am

        5 stars
        Yes. I love the recipe and that I can make it whenever I want. Keep them coming and I will keep cooking. This is a way to reconnect with my Yoruba Ancestors and culture

        Reply
        • Chichi Uguru

          November 10, 2022 at 5:34 pm

          Hi Alicia!

          Happy to hear this! Thank you for letting me know. Enjoy!

          Chichi

          Reply
  2. Victor Naza

    July 06, 2019 at 11:34 am

    Easy to read and the pictures added an extra flavor to it??????

    Reply
    • Chichi Uguru

      July 06, 2019 at 12:04 pm

      Thanks. You are welcome

      Reply

So… what do you think? Cancel reply

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

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Popular

  • Sweet Nigerian Buns Recipe (African Buns)
  • Quick, Canned Tuna Pasta Recipe
  • 3 footed glass cups with watermelon balls and blueberries
    Easy Blueberry Watermelon Salad
  • Honey Syrup (a.k.a Honey Simple syrup)

Footer

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Copyright © 2023 My Diaspora Kitchen on the Foodie Pro Theme

312 shares
  • 65