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Egusi soup

A classic West African soup made with ground melon seeds, rich palm oil, tender meats, and leafy greens. Perfect served with fufu, pounded yam, or rice.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 people
Course: Main Course
Cuisine: west african
Calories: 450
Ingredients Equipment Method Video Notes

Ingredients
  

2 cups Ground egusi (melon seeds) Can substitute pumpkin seeds
½ cup Palm oil Adjust to taste
1 large Onion Chopped
2 Red bell peppers Chopped
1-2 Scotch bonnet or habanero peppers Optional, adjust heat
2 tbsp Ground crayfish or dried shrimp powder Adds umami
4 cups Stock or broth Meat or fish-based
500 g Meat or protein Beef, tripe, smoked fish, or combination
2-3 cups Greens Spinach, pumpkin leaves, or bitter leaf
To taste Salt
To taste Seasoning cubes Maggi or Knorr

Equipment

  • pot for cooking soup
  • blender or food processor for peppers
  • knife for chopping greens and onions
  • cutting board

Method
 

Prepare proteins:
    Boil meats or dried fish in water with salt, onion, and seasoning cubes until tender. Reserve the stock.
      Make egusi paste:
        Mix ground egusi with a little water to form a thick paste.
          Cook pepper mixture:
            Blend or chop onion + bell peppers + Scotch bonnet until smooth.
              Heat palm oil in a pot, sauté onion, then add the blended pepper mixture and fry for a few minutes.
                Add egusi paste & stock:
                  Add egusi paste into the pot and fry gently until clusters form.
                    Gradually pour in the reserved stock, stirring to combine.
                      Add proteins & seasoning:
                        Stir in cooked proteins.
                          Add ground crayfish and additional seasoning to taste.
                            Finish with greens:
                              Stir in chopped greens. Cover and simmer for a few minutes until cooked but still vibrant.
                                Serve hot with swallows like pounded yam, eba, fufu, or rice.

                                  Video

                                  Notes

                                  • 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.
                                  • 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.
                                  • 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.
                                  • Spice Level:
                                    • Adjust the amount of Scotch bonnet or habanero peppers to your taste. For mild heat, use only bell peppers.
                                  • Stock Options:
                                    • Homemade meat or fish stock gives the best flavor, but store-bought stock works in a pinch.
                                  • Serving Suggestions:
                                    • Serve hot with pounded yam, eba (garri), fufu, or even steamed rice.
                                  • Storage & Reheating:
                                    • Store leftovers in the fridge for up to 3 days.
                                    • Reheat gently on low heat to avoid breaking up the egusi clusters.
                                  • 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.
                                  • 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.
                                  • 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.