Comparing Egusi Soup across three restaurants — an honest verdict

I ate Egusi Soup at three different restaurants in the same week to compare. The results were illuminating. The use of palm oil varied significantly — only one got it right. The deeply umami from fermented ingredients profile should be consistent but interpretation differs widely.

Nigerian cuisine varies between the Yoruba, Igbo, Hausa, and other ethnic culinary traditions. The best version came from a Lagos buka local restaurant, which felt authentic. palm wine was offered at all three but only one knew how to serve it properly. The gap between mediocre and excellent Egusi Soup is larger than you'd think.