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QUESTION: How Can I Prepare Amala With Egusi Soup

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Fadeyi Oluwaseun
Ladoke Akintola University Ogbomosho
B.tech Marketing
200Level, Nigeria.

How to Make Amala the Yoruba Way
Ingredients for Amala

  • Water
  • Yam flour (either gotten from yam bark or its flesh)

Amala Preparation Steps
Take a clean pot and pour in some water. The amount of water depends on the quantity of amala to be paid. Carefully place a pot on your cooker/stove and boil water till it reaches boiling point. As soon as the water boils, turn down the fire and gradually add the yam flour into the boiled water.

In order to prevent lumps in the amala, make sure you do not pour the yam flour into the water while still, the water is still on cooker/stove.

Get a wooden stick and begin to turn the yam flour with it for a while, pour a little more water and return it onto the cooker/stove.

Allow it to cook on low heat for 5 minutes in order to make it cook appropriately. At this point, you may use a finger to check the texture to confirm that it's neither too hard nor too soft.

Please ensure you use a clean finger. If you discover that it is too soft you may pour additional Yam flour, and if its the other way round, simply add some hot water.

After that, ensure you stir very well until it becomes very smooth.

Once your Amala becomes very smooth, it can be said to be ready. You may then wrap it in transparent nylon and carefully place it in a warmer, in order to keep it warm but it's for immediate consumption, serve it with soup of your choice such as ewedu with stew, efo riro, egusi, okra soup, bitter leaf soup etc. and enjoy.

How Can I Prepare Amala With Egusi Soup - Cooking

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Fadeyi Oluwaseun
Ladoke Akintola University Ogbomosho
B.tech Marketing
200Level, Nigeria.

How to make EGUSI soup


  • 2 Cups Melon
  • 1 Cup Palm Oil or a little more or less depending on preference
  • 4 Tbsp Crayfish
  • 3 Tbsp locust beans
  • 24 oz chopped spinach
  • 1 Red Bell Pepper
  • 1 Habanero Pepper
  • 1 Fresno Pepper
  • 2 Onions
  • Stock Cube Optional
  • 1 lb Beef Tripe, Dry Fish, Cow Leg
  • Salt To Taste
  • 3 cups Beef stock Chicken stock works just as well

Blend the peppers and Onions together until smooth and set aside.

Blend the Egusi melon, half of the second Onion, and Crayfish together. Set aside as well.

Heat the Palm Oil in a pan and allow it melt over a medium heat but don't overheat the Oil. Add the remaining half onion (diced) and half of the Locust bean. Let it cook for about 3 minutes on a medium heat.

Add the blended pepper and cook till the water is reduced this should take about 15 minutes on a medium heat until the water is reduced stirring about every 5 minutes to prevent burning.

Add the remaining locust bean, Beef stock, and salt to taste. Cover and leave to cook for another 5 minutes

Gently introduce the blended Egusi inside the sauce but don't stir it at this point. Just cover it and leave it to cook for about 20 to 30 minutes Keep an eye on it so it doesn't burn but try not to stir it until the Egusi turns into a soft compact mass. Then, gently stir together and add more stock or water if necessary.

Add the Fish and meat and leave to cook again for another 5 minutes.

Stir in the Spinach and leave to simmer for about 5 minutes (stir constantly). Adjust the seasoning if necessary.

Serve while still hot.

The typical ingredients used for Egusi soup are peppers, Onions, Locust bean and crayfish and we also like to add either beef, Goat meat or dry fish. Occasionally Chicken and Turkey are used.

Once, the Egusi is well cooked, stir in the spinach. Adjust the seasoning if necessary and voila your Egusi soup is ready!. Serve with your choice of swallow like Eba, Amala, Semovita, Pounded yam, Fufu, and like I said earlier if you are hardcore like I am you can serve over Rice.

A common question I usually get asked is this: Is it okay to use Tomatoes for making Egusi soup or Efo riro? The answer is yes, you can definitely use Tomatoes if you choose to.

I know Egusi is called by different names such as Agusi or Agushi depending on where you come from. Let me know what you call Egusi in your tribe/dialect?

Calories: 457kcal | Carbohydrates: 11g | Protein: 16g | Fat: 39g | Saturated Fat: 17g | Cholesterol: 50mg | Sodium: 297mg | Potassium: 804mg | Fiber: 3g | Sugar: 5g | Vitamin A: 249.4% | Vitamin C: 45.9% | Calcium: 14.7% | Iron: 18.4%

Reference: https://cheflolaskitchen.com/egusi-soup-recipe/
How Can I Prepare Amala With Egusi Soup - CookingHow Can I Prepare Amala With Egusi Soup - CookingHow Can I Prepare Amala With Egusi Soup - CookingHow Can I Prepare Amala With Egusi Soup - CookingHow Can I Prepare Amala With Egusi Soup - CookingHow Can I Prepare Amala With Egusi Soup - Cooking

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Nofiu Ridwan
National open university of Nigeria (Noun)
Bsc. Economic
300Level, Nigeria.
Made using melon seeds, palm oil, vegetables (bitter leaf or any other of our choice) and other condiments, Nigerian egusi soup is best enjoyed with pounded yam, eba, semo/wheat or amala.


Ensure you do not add the yam flour to the water while still on the fire, that way it does not form lumps. Turn the yam flour with a wooden stick for a while, add little water and put it back on the fire to cook on low heat for about 5 minutes so as to make it cook properly.

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