Nigerian Egusi Soup

About This Recipe

Egusi soup is one of Nigeria's most beloved dishes, found across all regions though the preparation varies by tribe. Ground melon seeds form a thick, nutty base that soaks up the flavors of palm oil, crayfish, and smoked meats. Served with pounded yam or eba, it's the ultimate Nigerian comfort food.

Ingredients

Serves 6

• 2 cupsground egusi (melon seeds)
• 500 gassorted beef and tripe
• 200 gstockfish
• 1/2 cuppalm oil
• 2 tbspground crayfish
• 2 cupsugwu (fluted pumpkin) leaves, chopped
• 2 piecesscotch bonnet peppers
• 1 largeonion, divided
• 2 cubesseasoning/bouillon
• 1 tspsalt

Instructions

1. 1

   Cook the meats

   Season beef and tripe with half the onion, seasoning cubes and salt. Cook until tender, about 40 minutes. Add stockfish in the last 15 minutes. Reserve the stock.

2. 2

   Blend peppers

   Blend scotch bonnet and remaining onion together into a smooth paste.

3. 3

   Fry egusi

   Heat palm oil in a large pot over medium heat. Mix egusi with a little water to form a paste. Fry the egusi paste in the oil, stirring constantly, for 10 minutes until fragrant and slightly dry.

4. 4

   Add pepper

   Add the blended pepper mixture to the egusi. Stir well and fry for another 5 minutes.

5. 5

   Add stock and meat

   Add the reserved meat stock, cooked meats, stockfish, and ground crayfish. Stir and simmer for 10 minutes.

6. 6

   Add greens and finish

   Add ugwu leaves, stir, and cook for 3–5 minutes more. Adjust seasoning and serve with pounded yam or eba.

Variations

• •

  Use spinach instead of ugwu

• •

  Add smoked fish (titus) for extra smokiness

• •

  Make a vegetarian version with mushrooms

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

Storage

Refrigerate up to 4 days. Reheat gently with a splash of water.

Frequently Asked Questions