A recent social media conversation has reignited the debate about who cooks the best egusi soup in Nigeria.
In the screenshot, a commenter, Hauwalrai Ahmad, claims that Yoruba, Nupe and Hausa people cook the worst egusi soup. In response, another commenter, Abdulbaqi Abdulrahman, identifies himself as Nupe but jokingly admits his preference for Igbo soup.
While this exchange is clearly a matter of personal taste, it raises an interesting question: What makes Igbo-style egusi soup so appealing to many Nigerians, including people from other ethnic groups?
One possible answer lies in the cooking technique. In many Igbo households, egusi soup is prepared with particular attention to its richness, texture and depth of flavour. The combination of carefully prepared melon seeds, palm oil, stockfish, dry fish, assorted meat, seasoning and vegetables can produce a distinctive, satisfying meal.
But it is not just about the ingredients. It is also about the cooking process, the balance of flavours and the experience that comes with years of preparing traditional meals. Recipes differ from family to family, and other Nigerian ethnic groups also have their own excellent methods of preparing egusi.
What makes the discussion interesting is that food often crosses ethnic boundaries. A person does not have to be Igbo to appreciate Igbo cooking, just as an Igbo person can enjoy the culinary traditions of the Yoruba, Nupe, Hausa, Efik, Ibibio and other Nigerian communities.
Perhaps the real victory is not proving that one ethnic group cooks better than another, but recognising that Nigeria's culinary diversity is one of its cultural treasures.
Still, if you put a well-prepared pot of Igbo egusi soup on the table, served with hot garri, fufu or pounded yam, you may find that the debate suddenly becomes very interesting!
Over to Nigerians: Is Igbo-style egusi soup your favourite, and what exactly makes the difference?
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