Egusi is a West African name for the seeds of plants like squash, melons, and gourds that, when dried and ground become a staple ingredient in many West african dishes. These seeds are rich in fat and protein, and add these essential nutrients into West African Cuisine.
Egusi stew is a soup thickened with ground melon seeds and contains leafy and other vegetables. It is one of the most popular soups prepared by most tribes in Nigeria with considerable variation and often eaten with dishes like Pounded Yams. Prepare it with goat, beef, fish, or shellfish!
So friends, in order not to keep you waiting for so long, here is some delectable Egusi Soup that will make your taste buds sing!
WHAT IS EGUSI SOUP MADE OF?
Egusi Soup is a soup made with a white kind of pumpkin seeds (obtainable from African stores or Amazon.co.uk
Ground Egusi (or pumpkin seeds) is the main ingredient. Other ingredients include red palm oil, African crayfish, meats and fish, seasoning, hot pepper and some form of leafy greens.
Egusi is basically white pumpkin seeds though some people prefer to call it melon seeds.
WHAT DOES EGUSI SOUP TASTE LIKE?
Egusi soup is nutty, spicy and so rich thanks to the variety of meats and fish often used.
Egusi is enjoyed in various ways in West Africa. Check out this Cameroon groundnut pudding or this Cameroon Egusi pudding video
HOW TO MAKE EGUSI SOUP
Egusi soup happens in three main steps.
1: Boil the meats and/or fish you intend to use. Preferably do this the day before so making your egusi soup is easy the next day.
2. Grind the egusi. I advise that you always buy whole egusi seeds and grind them yourself. That way you are sure of the quality of the seeds. Pre-ground egusi is not always the best.
3. Saute onions in red palm oil, cook egusi in red palm oil then add the boiled meats, crayfish and seasoning. It is really that easy!
EGUSI SOUP AND POUNDED YAM
One famous way of eating Egusi soup is with pounded yam or Eba which is known as Gari – A dough-like side dish made out of pounded (or ground) African white yam.
Served mine with Gari which you can find in any African store or amazon.co.uk
To make gari, you simply have to boil water and add the granules to it. Put the pan in the microwave for 10 minutes. Turn and allow to cool down then serve with your Egusi soup !
WATCH HOW TO MAKE EGUSI SOUP
Watch me make Egusi stew in the video below.
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Egusi soup
Ingredients
Equipment
Method
Video
Notes
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Egusi Paste Texture:
- When adding the egusi paste to the pot, stir gently. Let it form small lumps or clusters — this gives the soup its traditional texture. Avoid over-stirring.
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Protein Options:
- You can use a combination of beef, tripe, smoked fish, or dried fish. Adjust cooking time depending on the protein used.
- For a vegetarian version, use mushrooms or tofu, and vegetable stock instead of meat stock.
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Leafy Greens Substitutes:
- Traditional Nigerian greens include spinach, pumpkin leaves, or bitter leaf. Spinach is a great substitute if you can’t find local greens.
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Spice Level:
- Adjust the amount of Scotch bonnet or habanero peppers to your taste. For mild heat, use only bell peppers.
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Stock Options:
- Homemade meat or fish stock gives the best flavor, but store-bought stock works in a pinch.
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Serving Suggestions:
- Serve hot with pounded yam, eba (garri), fufu, or even steamed rice.
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Storage & Reheating:
- Store leftovers in the fridge for up to 3 days.
- Reheat gently on low heat to avoid breaking up the egusi clusters.
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Optional Flavor Boosters:
- Add ground locust beans (iru) for authentic Nigerian flavor.
- Smoked paprika or a small pinch of cayenne can add extra depth if needed.
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Palm Oil Tips:
- Use high-quality red palm oil for best flavor and color.
- If using less oil, the soup may be slightly less rich but still tasty.
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Dry Run for Beginners:
- If it’s your first time making egusi, try a small batch first to get a feel for the consistency and flavor balance.
🛒 Shop the Ingredients
🍳 Equipment I Use
Great for making fufu/ Swallow- Yashe Mini Food
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