Egusi is the soup most people picture when they think of Nigerian food. Ground melon seeds cook in a red palm oil base until they set into soft savoury curds, then leafy greens, crayfish, pepper and assorted meat or fish are worked through the pot.
It is nutty, thick and deeply savoury, with moderate warmth rather than aggressive heat, and it is made for swallow: pounded yam, eba or fufu.
- 2 litres, feeds at least 4 adults
- 4 litres, feeds at least 8 adults
Container charge is included in the price. Order online for delivery in Kigali or pickup in Remera from Jollof Bistro.
