Egusi soup is one of my favorite soups and I usually have it in the freezer after making a big pot. Sometimes I have to wait for a trip to the African store in order to make it, or I use what I have at home. Of course the basics have to be there, like the egusi itself, but most of the other ingredients can be improvised. This particular recipe is quite simple and traditional, as you'll see.
I cook two types of Egusi, one with bitterleaf and with the egusi boiled in the meat stock, and the other type with a more bland vegetable - ugu, kale, spinach, waterleaf - and I fry the egusi in the oil I'm using. This difference in preparation makes for a change in taste, flavor and texture and I love the versatility it gives me. Below is my recipe for the Spinach Egusi Soup.
