Egusi Soup is a how to cook Egusi Soup  and is enjoyed with pounded yam. This dish is easy to prepare and is very delicious. The ingredients used in this dish are quite versatile and can be modified to fit personal preferences. The most important thing to remember when preparing this dish is to always grind the egusi seeds yourself rather than buying pre-ground egusi. This will ensure that the egusi is fresh and has not gone rancid. Also, it is better to boil the shaki, stock fish and dry fish (as well as the crayfish) earlier in the day so that they are tender by cooking time.

The first step is to wash the shaki and the stockfish in hot water to remove any sand or bones. Add these together with a stock cube and ground crayfish to the pot. This will give the soup a richer traditional taste.

Serve your delicious Egusi Soup with a side of pounded yam, fufu, rice, or any preferred staple

Add the blended peppers and stir to combine. The peppers can be adjusted to one’s personal preference. The traditional pepper used is the scotch bonnet, but habanero peppers are great substitutes for those living in the U.S.

When the soup is done, let it cool for a few minutes. Then, add the boiled assorted meat and fish and the ground crayfish and mix all the ingredients thoroughly. Leave it to cook again for a few minutes.

The smoked catfish adds a distinctively Nigerian flavor to the soup. It is optional, but it gives the soup a unique and traditional taste. The soup is a classic and can be enjoyed with pounded yam or a number of other dishes, including tuwo masara, fufu and semolina.