Reviewed: Jul. 14, 2011

I think this was a great basic recipe but I had to make a few changes. First, I cut the tomato sauce completely because I didn't want such a strong tomato taste. It's very important to grind the pumpkin seeds down VERY VERY fine, or else it will have a weird grainy texture. I added a beef bouillon cube to the pot, along with dried shrimp (If I had dried fish, I would have added that too). I also added a little bit of garlic salt, onion powder, and Italian seasoning. I also let the soup cook down for about 40 mins, and then I added more peanut oil to dry up the water. When it was finished I served over white rice. All and all I'd have to say that this recipe did the trick.

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Reviewer:

sleepy1783

Cooking Level: Intermediate

Reviewed: May 4, 2011

Being Nigerian, this has to be one of my favorite soups. :) :) :)

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Reviewer:

chi1216

Reviewed: Feb. 16, 2011

This is an interesting recipe. When I made it, it tasted noting like what my mom makes. The pumpkin seeds taste completely different from the actual egusi seed. I used palm oil instead of peanut oil and chicken instead of shrimp. But as always, the plantain puts a perfect touch =)

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Reviewer:

Adrienne

Reviewed: Feb. 7, 2011

very good recipe, I use Egusi seeds and palm oil i have a African market about a hour away . also magi cubes cant live without magi .. I also boil my meat first using the water from the meat to make my stock . I love west African food which is good since my husband is Nigerian .

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Reviewer:

sinfullysweet

Cooking Level: Intermediate

Living In: Acton, Ontario, Canada

Reviewed: Dec. 31, 2010

Nice

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Reviewer:

Rol

Reviewed: Nov. 8, 2010

wonderful recipe!!!!!

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Reviewer:

mamastory

Cooking Level: Expert

Reviewed: Sep. 15, 2010

Delicious. Very authentic and spicy. Everyone loved this dish...will definitely make again.

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Reviewer:

Ms. Ruby

Reviewed: Sep. 6, 2010

I loved this dish. I made it as written and made no changes. I was able to find the Equsi seeds at my local Africian store. My 9 year old enjoyed it also she ate 2 bowls served over rice. This is a keeper.

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Reviewer:

Tasha

Reviewed: Feb. 27, 2010

Egusi Soup is the bomb; I make it without seafood and add fresh ginger in the blender with the habanero peppers and garlic; I tenderize my onion and add my sauce, then simmer my sauce until thick, then add my precook meat, ginger and garlic to sauce and serve with FuFu or rice and my friends beg for more; it is truly a great dish

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Reviewer:

suzdchi

Reviewed: Dec. 29, 2009

Good recipe. I am vegetarian so I used morningstar crumbles instead of meat and seafood. Cooking time is drastically reduced. If you use this method, you will want to put the crumbles in after the sauce and heat no more than 10 minutes. Also, I chopped the spinach in a food processor and I used olive oil instead of peanut oil. Yummy

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