Egusi Soup (Nigerian Melon Seed Soup)

About This Recipe

Egusi soup is arguably the most important dish in Nigerian cooking, eaten across virtually all of the country's 250 ethnic groups in different regional forms. Egusi are the ground seeds of a West African melon (Cucumeropsis mannii) — they provide a rich, nutty, slightly bitter base that is totally unique. The seeds are mixed with water into a paste, then fried in palm oil until they form thick, crumbly 'fried balls'. Smoked stockfish (eja eja), ground crayfish (the essential West African seasoning), and leafy greens (bitter leaf, pumpkin leaf, or spinach) complete the dish. No Nigerian celebration — wedding, naming ceremony, burial feast — is complete without a pot of egusi soup.

Ingredients

Serves 6

• 300 gground egusi (melon seeds)
• 500 gbone-in chicken or goat meat
• 100 gsmoked stockfish(soaked in hot water 20 min, flaked)
• 150 mlred palm oil
• 3 tbspground crayfish(or 2 tbsp dried shrimp)
• 3tomatoes(blended)
• 2red bell peppers(blended)
• 1scotch bonnet pepper(blended)
• 1onion(half blended, half diced)
• 200 gbitter leaf, pumpkin leaf (ugu) or spinach(washed and sliced)
• 2stock cubes (Maggi or similar)
• 300 mlwater or meat stock
• 2 tspsalt

Instructions

1. 1

   Cook meat

   Season chicken or goat with onion, stock cube, salt and pepper. Cook in its own juice 15 min, then add a little water and simmer 20 min until tender. Reserve the stock.

2. 2

   Fry tomato base

   Heat palm oil in a large pot over medium heat. Add blended tomato, pepper and onion mixture. Fry 15–20 min, stirring frequently, until the mixture is dark, reduced and the oil floats on top.

3. 3

   Fry egusi

   Mix ground egusi with a little water into a thick paste. Drop spoonfuls into the hot palm oil tomato base. Fry without stirring 3 min until the underside is set, then stir to break into crumbles. Fry a further 5 min until golden.

   The 'frying' of egusi is what gives the soup its characteristic nutty depth — stirring too early creates a smooth paste rather than the traditional crumbly texture.

4. 4

   Add stock and fish

   Add meat stock and water. Add cooked meat, flaked stockfish, ground crayfish and remaining stock cube. Simmer 10 min.

5. 5

   Add greens and finish

   Add sliced leafy greens. Stir and simmer 5 min. Taste and adjust salt. The soup should be thick and rich — not watery.

Variations

• •

  Ofe Onugbu (Igbo bitter leaf soup): uses bitter leaf as the sole green and no tomatoes in the base

• •

  Vegetarian egusi: omit meat and fish, double the crayfish for umami — still deeply flavourful

• •

  Ede-egusi: add cocoyam chunks to thicken further and add starchiness

• •

  Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.

Storage

Keeps 4 days refrigerated. Freezes very well for 3 months. Reheat gently — egusi can stick to the bottom.

Frequently Asked Questions