Egusi Soup (Nigerian Ground Melon Seed Soup)

About This Recipe

Egusi soup is among the most consumed soups across West and Central Africa. The base is ground egusi (dried melon seeds), which are fried in palm oil until they form a rich, thick, grainy mass that thickens the soup with a deeply savoury, nutty flavour. The meat component typically includes beef, offal, stockfish (dried salted cod) and crayfish (dried shrimp), creating layers of umami. Leafy greens (bitter leaf, pumpkin leaves or spinach) are added near the end, and the whole soup is seasoned with Maggi, Scotch bonnet and fermented locust beans (iru). Egusi soup is eaten with swallows (fufu, pounded yam, eba or amala) rather than a spoon — a ball of the starchy swallow is used to scoop the soup.

Ingredients

Serves 6

• 300 gground egusi (melon seeds)
• 600 gbeef (short rib or oxtail)
• 100 gstockfish, soaked and shredded (optional)
• 2 tbspground crayfish (dried shrimp)
• 100 mlred palm oil
• 3plum tomatoes, blended
• 1red bell pepper, blended
• 1Scotch bonnet chilli, blended
• 1white onion, chopped
• 1 tbspfermented locust beans (iru/dawadawa, optional)
• 2Maggi seasoning cubes
• 300 gspinach or pumpkin leaves, roughly chopped
• to tastesalt

Instructions

1. 1

   Cook the meat

   Season beef with salt, Maggi, onion and seasoning. Add a cup of water and steam or boil for 30–40 minutes until tender. Reserve the cooking stock.

2. 2

   Fry tomato base

   Heat palm oil in a pot over medium heat. Fry blended tomatoes, bell pepper and Scotch bonnet until the oil floats on top and the sauce is dark and thick, about 15 minutes.

3. 3

   Fry egusi

   Add ground egusi to the pot. Stir into the tomato base and fry for 10 minutes, stirring constantly, until the egusi is fragrant and forms firm clumps.

4. 4

   Add stock and protein

   Add reserved meat stock, cooked beef, stockfish (if using), crayfish, locust beans and enough additional water to reach desired soup consistency. Stir and simmer for 15 minutes.

5. 5

   Add greens and serve

   Add spinach or pumpkin leaves. Cook 3 minutes until wilted. Taste and adjust seasoning. Serve with pounded yam, fufu or eba.

Variations

• •

  Ofe Akwu (Igbo style): add unrefined palm fruit concentrate instead of plain palm oil for a richer version.

• •

  Add periwinkles, snails or smoked fish for different protein profiles.

Storage

Keeps in the fridge for 4 days or freezes for up to 3 months.

Frequently Asked Questions