How to Make Rich, Authentic Egusi Soup

Egusi Soup — A Nigerian Classic

Egusi soup is arguably the most popular soup in Nigerian cuisine. Made from ground melon seeds, it's rich, hearty, and pairs perfectly with any swallow — eba, pounded yam, amala, or fufu.

Ingredients

• 2 cups ground egusi (melon seeds)
• 500g assorted meat (beef, tripe, cow foot)
• 1/2 cup palm oil
• Handful of spinach or pumpkin leaves (ugu)
• 2 tablespoons ground crayfish
• Stockfish and dried fish
• 3 scotch bonnet peppers (blended)
• 1 large onion
• Seasoning cubes, salt to taste
• Locust beans (optional)

Method

Step 1: Cook Your Meat

Season your assorted meat with onion, seasoning cubes, and salt. Cook until tender. Save the stock.

Step 2: Prepare the Egusi

Mix your ground egusi with a little warm water to form a thick paste. Some people fry the egusi directly in palm oil — both methods work.

Step 3: Build the Soup

Heat palm oil in a pot. Add the blended pepper and fry until the oil floats. Add the egusi paste and stir. Cook for 10 minutes, stirring occasionally.

Step 4: Bring It Together

Add your cooked meat, stock, crayfish, stockfish, and dried fish. Simmer for 15 minutes. Add your washed spinach or ugu leaves and cook for 3 more minutes.

Don't overcook the vegetables — they should be bright and slightly firm.

Serving Suggestions

Serve hot with your choice of swallow. Egusi soup also tastes amazing the next day when all the flavours have melded together.

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