Delicious Vegan African Cuisine

Vegetarian Egusi Soup – The Canadian African

This vegetarian egusi stew is a meatless alternative to the popular Nigerian egusi soup.This recipe Simpleabsolutely delicious and Perfect An introduction to Nigerian cuisine and West African ingredients.

Egusi soup and fufu took social media by storm when #fufuchallenge went viral on Tik Tok. Many people flooded their local West African restaurant to try this combination and there was a lot of reaction. gave me Some of the responses were less than kind, but they were definitely discussing cultural appreciation. This soup takes a traditional recipe, is plant-based friendly, and has the same great flavors as some sleazy plant-based proteins.

What is Egusi soup

Egusi soup is a spicy sauce used in Nigeria to eat various swallows. The soup has three main components: red soup base, melon seeds, and vegetables.

  • The red base is made of spicy peppers that are breaded using a mix of scotch bonnet or habanero peppers and bell peppers or portuguese peppers. This gives the sauce a very deep color, which is amplified after frying in red palm oil.
  • Melon seeds are locally known as egusi (Ghanaians call them agusiye). These melon seeds are traditionally found in melons native to West Africa. It may look like a pumpkin seed, but it is a member of the watermelon family.
  • Green can really be a variety of leaves. Some use the leaves of the Ashanti Pepper plant, Uziza. However, most people in the diaspora use spinach.

Like many Nigerian soups and stews, it has an assortment of proteins. To keep this vegan-friendly, it uses a combination of mushrooms and tofu.

This stew has many renditions throughout West Africa. If you want to check the Ghanaian version, click here.

Ingredients Needed to Make Vegetarian Egushi Soup

  • Red palm oil: This adds a really nice buttery flavor. If you have any concerns about using red palm oil, see my blog post on red palm oil (click here).
  • Aromatic: This recipe is very simple and only calls for onions
  • Pepper base: For flavor and heat, I use a mix of red bell peppers and Scotch bonnet peppers.
  • spices: Spices are minimal but the most important is the fermented carob/dawadawa. For more information on iru, see my blog post. essential spicesThese add authentic flavor and aroma to the dish. I also use a seaweed + mushroom blend as a substitute for crayfish.
  • green: I mainly use spinach, but I also added some dried maggot leaves (not required).
  • Melon seeds: I like to grind my melon seeds myself, so I get them whole from my local West African store.

How to make vegetarian egushi soup

  • Fry the onions in red palm oil until soft
  • Add pepper puree and spices
  • simmer the sauce
  • Mix mushrooms and tofu
  • Cook the Egusi mix. Egusi are cooked and feel almost like eggs when ready.

Frequently Asked Questions + Substitutions

  • Can I substitute another oil for palm oil? Yes, I can. Any vegetable oil will work (not coconut oil), though red palm oil is more of a flavoring ingredient in this recipe.
  • Can you make this soy free? Yes, I can. To add more protein, you can mix in boiled black-eyed peas.In Ghana, we often make this combo for this version of egushi stew.
  • Can melon seeds be substituted? You can substitute fresh pumpkin seeds. Raw pumpkin seeds are green, so they vary slightly in flavor and color, but are a great alternative.
  • Can I substitute Dawa Dawa? This is a difficult one because it is so unique. It can be removed if desired, but the odor and taste will not change. Miso can be added as a substitute for umami.
  • Are there other greens I can use? Kale works well here, but frozen spinach is so cheap you don’t have to make a big substitute.

What would you like to serve with this dish?

  • In most cases, Egusi soup is served with yam. For more information, see my blog post on how to cook yams (click here).
  • Some people eat the gari with hot water mixed with eva.
  • A nontraditional option is to eat it with white rice, boiled yam, or boiled plantains.
If you like this recipe, leave a comment below. You can also tag me in your work (@eatwithafia on Tik Tok and his Instagram).

Vegetarian egushi soup

This recipe Simpleabsolutely delicious and Perfect An introduction to Nigerian cuisine and West African ingredients.

preparation time15 minutes

cooking time45 minutes

total time1 time

course: sauce

cooking: Nigerian

keyword: egusi, nigerian soup, soup

  • 1/4 cup red palm oil
  • 1 chopped medium onion
  • 1 scotch bonnet
  • 1 tomato
  • 1.5 red bell pepper
  • 1.5 teaspoon iru/dawa dawa/fermented locust bean powder
  • 1 teaspoon vegetable bouillon powder We use the Knorr brand
  • 1 tablespoon Vegetarian food better than bouillon paste
  • 1 teaspoon mushroom + seaweed powder
  • 1/2 teaspoon maggot seeds
  • 1 cup Egusi
  • 1/2 teaspoon of salt
  • 1 cup dried shiitake mushrooms
  • some fresh oyster mushrooms
  • 1/2 Firm tofu block
  • 1.5 cup of hot water
  • 3/4 cup room temperature water
  • A few dried maggot leaves option
  • 1 box of frozen spinach
  • Soften dried shiitake mushrooms with maggot leaves in boiling water

  • In a saucepan over medium heat, heat the red palm oil

  • Add the chopped onions and sauté until softened.

  • While the onions are cooking, mix the bell peppers, scotch bonnets, and tomatoes into the puree.

  • Once the onions have softened, add the pepper mix and spices (maggot seeds, ill, mushrooms, seaweed powder, vegetable bouillon powder).

  • Mix everything well and cook for 15 minutes. The pepper base is now well fried and the oil will begin to separate.

  • While the stew is cooking, mash the melon seeds and mix with salt and 3/4 cup room temperature water.

  • At this point, add better than bouillon paste, add mushrooms, utziza leaves, water and mix, crumble the tofu into the stew. Cover and simmer for 2-3 minutes.

  • Add fresh mushrooms, then pour in the Egusi mixture.

  • Reduce the temperature to medium-low and cook the egushi for 25 minutes until it looks like an egg. I steamed it for about 10 minutes without a lid to evaporate the moisture. Do not mix! ! . If the bottom seems to burn, lower the heat.

  • After 25 minutes, mix in frozen spinach and cook until thawed.

  • Eba with chopped potatoes

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