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Here is a brief history and background on Nigerian egusi soup: - Egusi soup is a traditional soup originating from Nigeria. The main ingredient is egusi, which are seeds from certain species of cucurbita plants native to Africa. Common varieties used include melon seeds and pumpkin seeds. - The seeds are dried, processed, and ground into a thick paste or powder. This egusi paste/powder is what gives the soup its distinctive dark green color and creamy texture. - Traditionally in Nigeria, different ethnic groups in various regions have their own versions and recipes for egusi soup. However, some common additional ingredients include meat (goat, beef, fish), onions, tomatoes, peppers, spices like crayfish, and vegetables. Palm oil or peanut oil is often used to enrich the broth. - Egusi soup is believed to have been consumed in Nigeria for centuries. The egusi seeds used are very nutritious and high in protein, minerals, and healthy fats. They provided an important source of sustenance, especially in rural areas. - Today, egusi soup remains very popular across Nigeria and is considered a national dish. It's commonly served over fufu or pounded yam to soak up the rich, flavorful broth. Well-known regional varieties include Ijebu egusi and Ekiti egusi soup. - The tradition of egusi soup has also spread with Nigerian communities abroad. It's a staple dish representative of Nigerian cuisine and culture. The unique taste comes from a combination of the egusi paste and combination of ingredients in different recipes.