Maku & Ajigena, Eggon boys eating rice meal and egusi soup in Langa Langa Village, Nasarawa State, Nigeria. #JujuFilms
Exactly two years ago today (May 25th 2017) I ate lunch (pounded yam and egusi soup) with Samir Le Blanc, a good friend from Parakou, Benin. Samir introduced me to the beautiful people of Benin, from little Marie to the artist Sincelor and musician Maasta I’Indomptable MC.
Samir was a gentle soul, going through life in slow motion. He assisted me with crossing the Benin/Nigeria border on several occasions. Samir transitioned suddenly last year, a shock to his family and friends. Rest in peace Samir you are deeply missed. – @OgbeniAyotunde
Egusi soup is a kind of soup thickened with the ground seeds popular in West Africa with considerable local variation. Egusi soup typically contains leaf vegetables, other vegetables, seasonings, palm oil and meat.
Typical leaf vegetables for egusi soup include bitterleaf, celosia, spinach and tomatoes. Usual seasonings include chili peppers, onions, and iru (fermented beans).
Typical meats include beef, goat, fish, shrimp, or crayfish which can also be used as seasoning. In Nigeria egusi is very popular among the Igbo ethnic group of Southeastern Nigeria, the Ibibio people and Efik people (the Calabars) of Southern Nigeria and the Yoruba people. Other ethnic groups in Nigeria including the Hausa also use egusi in their local cuisine. Yoruba people in general and the people of Ọṣun State, especially the Ijesa where Iyan & Egusi is a staple.
In the late 1980s the Canadian government funded a project intended to develop a machine to help Cameroonians shell egusi seeds. A machine has already been developed in Nigeria.