write an expository essay on how to make egusi soup

Nigerian Egusi Soup

Egusi soup is unarguably the most popular Nigerian soup. In my few years as a food blogger and Nigerian food lover, I have learned that different recipes exist across different Nigerian ethnic groups.

The Yorubas make efo elegusi while the Igbos make ofe egusi, all with similar ingredients but with slightly different approaches.

Like I stated on the introductory page; Nigerian egusi soup is the most popular around here.

What you find below is a delicious plate of egusi soup and fufu, a popular Nigeria combination.

Ingredients For Egusi Soup

Serving: 12

preparation time: 80 minutes

1KG or 2.2lb beef 4 cups of egusi (melon) 1lb or 500g Roasted fish. Half a cup of ground crayfish a handful of sliced ugu (fluted pumpkin) leaves 2 seasoning cubes Salt to taste Pepper to taste (scotch bonnet). One medium-sized Stock fish head (okporoko) 20g Dawadawa or opkei (local ingredients)

The above-listed ingredients will make a large pot of egusi soup. See the bottom of this page. This soup will serve a family of 4 persons three times. You can always refrigerate leftovers.

This recipe shows you how to prepare Egusi soup with lumps, the kind you only find in posh restaurants and eateries.

Preparation

Parboil the meat with all the ingredients, it is advisable to parboil meat with some ingredients before adding them to the principal food, this improves the taste of the meat.

Parboil for about ten minutes, then add water and cook till the meat is tender and the stock (water) is about to dry. Use two seasoning cubes, a teaspoon of salt and a half cup of sliced onions.

Pour hot water over the stockfish in a bowl and wash thoroughly to remove sand, then set aside. Also, remove the center bone from the roasted fishes, wash and set aside too.

How to make Egusi Soup with Bitterleaf

Then transfer the already cooked meat into the pot, stir.

Add the washed dry fish, stockfish, ground crayfish, a seasoning cube, ground scotch bonnet pepper, and 2 cups of water. Then cover halfway and allow boiling for the next ten minutes.

Stir occasionally to avoid burning. One spoon of ground dawadawa (local ingredients), and a taste for salt and pepper.

Add a handful of sliced utazi leaves.

Allow to simmer on low heat for 2 minutes, stir, and you just made a delicious pot of egusi soup

How to Serve Egusi Soup

This is how you make the best Egusi soup with lumps, the kind you only find in posh restaurants and eateries. 😀

You can serve with eba or fufu, in fact, any of the Nigerian swallows will make an impressive combination

What is Nigerian swallow? Learn all about it and all other ‘swallow recipes’

I also enjoy eating this soup and pounded yam together.

Egusi Soup and Pounded yam

The most popular way to serve this soup is to pair with pounded yam. If you are desiring a delicious plate of egusi soups and pounded yam, prepare them separately.

Follow the recipe on this page to make the soup.

Pounded yam is just boiled yam that underwent the process of pounding 😀

Recipes exist that have taken away the strenuous process of pounding. I learned you could make pounded yam with blenders or just buy yam flour and do it the easy way.

Here is the recipe for Pounded Yam

When you are done, you can serve both together.

Note: This soup can also be made with fluted pumpkin, they should follow the same process, the only difference is that bitter leaves should be replaced with fluted pumpkin leaves.

Egusi Soup Recipe

Ingredients   .

• 2 KG Assorted meat
• 4 cups of egusi melon
• Roasted Mackrel about two medium sizes
• Half cup of ground crayfish
• 2 cups of washed bitter leaves
• 3 seasoning cubes
• 300 ml of palm oil
• Salt to taste
• Pepper to taste scotch bonnet.
• One medium-sized Stock fish head okporoko
• 20 g Dawadawa or opkei local ingredients

Instructions  

• Set a cooking pot on heat and allow drying. add the palm oil and allow to heat for 2 minutes but don't let it bleach.
• Disolve the egusi seeds in a cup of water and add to the heated oil.
• Fry the dissolved egusi seeds in palm oil for the next 8-10 minutes. Always stir to avoid burning it.
• Once the egusi is fried, add 6 cups of water, the cooked meat, stir. add the roasted fish, stockfish, ground crayfish, a seasoning cube, ground scotch bonnet pepper then cover and allow to boil for the next ten minutes.
• Stir occasionally to avoid burning.
• Add the already washed bitter leaves, one spoon of ground dawadawa (local ingredients), taste for salt and pepper.
• Allow to boils for ten minutes, stir in between.
• Serve Egusi soup and garri (eba), alternatively, you could serve with pounded yam.
• This is how you make the best Egusi soup with lumps, the kind you only find in posh restaurants and eateries. ?

Here is The complete List of All Nigerian Soups

Return to Homepage – All Nigerian Foods

99 Comments

How do I prepare Egusi soup with fresh tomatoes

Wow thanks ma

I don’t use to fry my melon,I fry my pepper with my palm oil,then add my ingredients and my dry melon,I don’t sock it, just want to know if my method is okay

WILL SURELY TRY THIS OUT. CAN GROUNDNUT OIL BE USED IN PLACE OF PALM OIL? MY HUSBAND MADE IT ONCE WITH GROUNDNUT OIL AND IT WAS SO NICE

Nope, you cannot replace palm oil in Nigerian soups.

To be candid, you’re indeed a guru ! I’ve tried this way of yours tonight; it’s absolutely delicious to be ignored. Once again, you’re wonderful.

Thanks for your feedback dear, you are a guru too.

Pls with ur direction u did not add usu

If you are using it, it should follow the egusi.

Plz hw cn u use osu to thick ur soup? Tnx alot luv ur blog

Same way you use egusi, you ground it. Thanks for asking.

Please what’s ground osu?

I am a 14 year old nigerian but and live in america, and speak like an american. How do i make egusi soup I have ate it before..

Nyc 1..one big pot of egusi will soon land

Always proud of been a chef

Although i know how to prepare egwusi soup but i will try this recipe thanks

Talk true!! U just learnt it now. Hahahahahaha

How much is the cook book and how can I get it.

Please call 08035051468 for the cookbooks.

Wow! Thanks a lot Chidi! This instruction is clearly stated but like u said “…Add the egusi paste and keep stirring for the next eight to ten minutes to form seed-like crumbs…” Then when am I suppose to add the pepper? Pls reply. Thanks!

You add the pepper after you add the meat, crayfish, then pepper.

Thanks a lot!!!! Up Chidi!!!!

Yeah! You are great, infact, your cooking method is superb, Keep up the good work.I luv ur style of cooking, pls do send me more on how to cook native soup, i love learn more from you and my God will surely bless u nd ur handwork. Amen! Carry-Go!

Really thankful for this recipe, I just used it and it’s my first time and my Egusi tastes good. Although, I think it’s a little salty but it’s good still ?

When do you put the ogiri?

Right after the fish and crayfish.

Who said u re not genius. U stand out unique. My mom said am the best cook when I follow ur instructions. Like ur style.

I tried ur Caribbean rice n my husband loved it. Thank you

You are doing a great job. Love the mails u send to me. God bless u

I tried the catfish peppersoup recipe and method 2day with much uziza,utazi and scent leaf.It was d best,av never enjoyed p.soup like dat before.U’ll continue 2 grow in wisdom in Jesus name

absolutely fantastic cuisine! I love Nigerian foods thank you for you wonderfull recipes after work I will cook the bitter leave dish and envite my Nigerian friend to enjoy with me… how stunning is this dishes…”dis manjefiek” in Afrikaans! love you guys

thanks ,its delicious have tried it,so superb

I tried this recipe and it was superb. Thanks a lot ma

Thanks a lot

I just want to thank you a lot for a hav leant a lot through ur page. My d good Lord bless you

You are doing a good job

Is tomato, papper and onion not need to prepare egusi soup

Now I’ve got to know why my egusi soup never tasted good. Mehn I love this. Please how can I get your cook book and how much is it sold?

Thanks for improving me on cooking. But pls how do I use tomatoes to cook egusi soup (mellon) pls.

U are indeed a great teacher.thanks so much.

Waoooo.Chidi dis is really awesome.God bless u for spicing up our homes with different delicacies.U rock.

Thanx Chidi, but you dint say how the osu will be prepared. When do i add it?

@ Mina, just before you add the egusi.

Tanx chi baby, I prepared mine just d way u lectured and it looks exactly like d one in I saw and it was very delicious. God bless u for making me improved in my cooking, my family members are all happy.

thanks for this your site,my family are happy with me for your nice meals.

U are great loving this soup remain bless

I did as you directed and I made a nice Egusi soup today thanks for your clue I love that

thanks a lot, if not for u my visitors will not eat wat they want oo

i like it and i av learn alot also u are great keepon

Nice one chy! I have always loved to make my egusi soup to come out with balls, will that happen if I follow this recipe? And how do I order for your recipe book? Nice job, weldone!

I do much love this ur recipes and my husband did too

You are doing a great job dear. You are just the best cook jooor!

You are such an amazing cook, I love how you make egusi soup, u’ve got so much swags!!!!!! Good job. I’m glad I dotted all the lines to hook up site. Great way to go all the way in steps. Thumb up for u.

i jt want to thk u alot for i hv learn alot on ur program

Dear you are wonderful for your detail explanation, but my favourite dish is banga soup.

for my egusi soup I use either bitterleave/ ugu/ or uziza and otazi you can try it with uziza. it comes out great and lovely.

Its a great priviledge to av u as frnds. So keep it up cos it helps most wives to bcom an experrt cooker.thanks

I’ll try it out now. Last week I tried your okra recipe and the soup turned out delicious. Keep it up

The site is damn help to whoever like kichen… I have learned a lot .. Iam a chef . I have gone above others with this page.. Nuch love to the developer .

Aaaaaaaa tanks a lot…I just cook egusi soup and my America friends are going crazy….

Since some recipes have no universal English names, this may be hard to pull off in other localities like here in Uganda

Interesting Chidi. I just ordered for ur books which I got within three days in warri. In short I are really gifted. God bless u

Thanks for reporting dear, I am glad you got your cookbook without hassle.

SANTUS C You are just nwa afo Igbo and doing a great job.I am happy to be part of this.keep the good work,thumbs up.

It’s always a delight reading your page. Could you please use lay estimates for your measures such as one or two spoonfuls as opposed to 5 to 10 cl. I believe most of your followers would benefit more that way . More power to your elbow.

We measure some spices with spoons but liquid can not be counted in spoon… easily. However, I have edited most of my pages the include the equivalent in cups and spoons.

Anoda way i make my eguisi soup is by adding raw eggs to the grounded eguisi before frying, u should try it, it tastes great!

Thank you am Ethiopian dating a Seirra leon men, i made eguzi soup before once…he ate it but of course it was far from being perfect….am only concerned about bitter leave where i can find it….i used spinach before….i am asking around where to find it…thx alot….tomorrow my baby is going to be surprised.

Wow! A different method from what I know n grew up knowing. Thank you.

Yea its great! Keep up the good work.I luv the taste more wen u add 2 big bulbs of onions (blended). Eww 2 d tomatoes!

M so proud 2 b part of u guyz,I ve learn’t alot

You are doing a great job. Seriously! Keep it up and thank you. One pot of egusi coming up now!

I just followed the direction and I cooked egusi soup made with ugwu for the first time. Thanks a lot, you have made me proud of myself.

Chidi may God keep strengthening you….Amen #great dish

Alva, thanks for your comment

Im grateful for this blog cause my guy is Igbo and he cant stomach my type of food much, tho he tries. Now I am surprizing him with many dishes.

Gift, thanks for your comment. I used fresh pepper, you can also add tomatoes if you like the taste

really nice!!! i want to know why you didnt use fresh tomatoes and pepper, i think it improves the taste.

Thank you for the recipe. In Malaysia, it is kinda hard to get the ingredients, but I will try to get them as per recipe. My husband loves this egusi soup very much.

Thanks so much.for this wonderful site.You are blessed! Pls I want to be receiving newslettes frm u on diff kinds of recipe.God bless u and keep the good work.

The soup turned out great. Keep doing the good work. Thanks

Wow am so happy to know how to prepare Egusi soup now thanks for the good work

thanks alot.God bless you nd increase your talent.

I have learned a lot on how to make egusi soup,I am a south african woman married to a nigerian man.It was a challenge for me to cook for him coz he doesn’t like my food,but now am glad I know

Thanks for the egusi soup recipe, thank God i got ur page. Cos i have lean alot from u. God blesss

Thanks for your courageous undertaking putting together this great food blog. It is a great expose of one of the most important aspects of African civilization. Our cuisines is second to none in the world and I thank you for opening it up to the world. I like egusi soup too, Thanks for a nice job.

In fact, u are great! it’s not that I can’t prepare food but I believe dat will lean everyday. And from what I am reading on this site I believe indeed that you are superb. Keep the ball rolling. God is ur strength.

Ade, say the truth and shame the devil… You don’t know how to cool, simple. Come and beat me, I dey my village.

i need how cook delicious plenty Egusi soup for my wedding. thanks

Do you think this soup is the most popular in Nigeria?

How much is the Ultimate Nigerian Cook Book? I want to buy one

I tink is very popular.do to its delicious teste.

Because it is an African food and I like it.

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Cultures of West Africa

How to Make Traditional Egusi Soup – A Step-by-Step Recipe

Egusi soup is a flavorful and hearty dish enjoyed in many West African countries, particularly Nigeria.

Made from ground melon seeds (egusi), it combines vegetables, meat, and seafood to create a rich and savory meal. Here’s a step-by-step guide to making this traditional delicacy.

Ingredients

• 2 cups ground egusi (melon seeds)
• 1 cup palm oil
• 2 pounds assorted meat (beef, goat, tripe)
• 1 pound smoked fish
• 1 cup ground crayfish
• 1 large onion, chopped
• 3-4 scotch bonnet peppers (adjust to taste)
• 1 tablespoon ground uziza seeds (optional)
• 1 bunch of ugu (fluted pumpkin leaves) or spinach, chopped
• 2 tablespoons iru (locust beans)
• 4 cups stock (chicken or beef)
• Salt and seasoning cubes to taste

Step-by-Step Instructions

Prepare the Ingredients

• Wash and chop the vegetables.
• Season the assorted meats with salt and seasoning cubes, then cook until tender. Reserve the stock.
• Debone and soak the smoked fish in hot water to remove any dirt or bones.
• Blend the onions and scotch bonnet peppers to a smooth paste.

Roast the Egusi

• Heat a pan over medium heat and dry roast the ground egusi for a few minutes, stirring constantly. This helps to bring out the nutty flavor of the egusi. Set aside.

Cook the Meat and Fish

• In a large pot, heat the palm oil over medium heat until it melts.
• Add the chopped onions and sauté until translucent.
• Add the blended pepper mix and fry for about 10 minutes, stirring frequently to prevent burning.
• Introduce the cooked meat, smoked fish, and iru. Stir well and let it cook for another 5 minutes.

Add the Egusi

• Gradually add the roasted egusi to the pot, stirring continuously to avoid lumps.
• Pour in the reserved stock and ground crayfish. Stir thoroughly.
• Allow the mixture to cook for about 20 minutes on low heat, stirring occasionally. The egusi should absorb the liquid and thicken the soup.

Incorporate the Vegetables

• Add the chopped ugu or spinach and stir well. Let it simmer for another 5 minutes until the vegetables are tender.
• If using ground uziza seeds, add them at this stage for an extra layer of flavor.

Season and Serve

• Taste the soup and adjust the seasoning with salt and seasoning cubes if necessary.
• Let the soup simmer for a few more minutes to allow all the flavors to meld together.

Serve and Enjoy

• Egusi soup is traditionally served with pounded yam, fufu, or eba. Scoop some of the soup into a bowl and enjoy with your preferred swallow.

Tips for a Perfect Egusi Soup

• Texture: For a thicker consistency, reduce the amount of stock or add more egusi. For a thinner soup, add more stock or water.
• Protein Variation: You can use a combination of beef, goat meat, chicken, or even seafood like prawns and crabs.
• Vegetable Choices: Ugu leaves are traditional, but spinach, kale, or bitter leaves can be used as substitutes.
• Spice Level: Adjust the number of scotch bonnet peppers to suit your heat tolerance.

Related Posts:

• What is Okro Soup? A Guide to This Popular African Dish

How to Cook Nigerian Egusi Soup (Frying Method) – A Step-by-Step Guide

Egusi soup is a popular West African soup that is made with ground melon seeds. It is often served with fufu, a doughy starchy food made from cassava or plantain. The frying method is a traditional way of cooking egusi soup, and it produces a rich and flavorful soup. This article will provide you with a step-by-step guide on how to make egusi soup using the frying method.

Ingredients

• 1 pound of dried egusi seeds
• 1 large onion, diced
• 2-3 tomatoes, diced
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 1 scotch bonnet pepper, seeded and diced (optional)
• 1 teaspoon of ground ginger
• 1 teaspoon of ground cumin
• 1/2 teaspoon of ground black pepper
• 1/4 teaspoon of salt
• 1 cup of vegetable oil
• 1/2 cup of water
• 1 pound of boneless, skinless chicken breasts, cut into 1-inch pieces
• 1/2 cup of palm oil
• 1/4 cup of chopped fresh cilantro leaves

1. In a large pot or Dutch oven over medium heat, add the vegetable oil. Once the oil is hot, add the diced onion and cook until softened, about 5 minutes. 2. Add the diced tomatoes, green bell pepper, red bell pepper, and scotch bonnet pepper (if using) and cook until softened, about 5 minutes more. 3. Add the ground ginger, ground cumin, ground black pepper, and salt and cook for 1 minute more. 4. Add the egusi seeds and stir to coat in the spices. Add the water and bring to a boil. Reduce heat to low, cover, and simmer for 45 minutes, or until the egusi seeds are soft. 5. Add the chicken breasts and cook until cooked through, about 15 minutes. 6. Stir in the palm oil and cilantro leaves and cook for 1 minute more. 7. Serve immediately with rice or fufu.

• If you can’t find dried egusi seeds, you can use frozen egusi seeds. Just thaw them before using them in this recipe.
• If you don’t have any palm oil, you can use vegetable oil instead.
• Egusi soup is traditionally served with rice or fufu. If you’re not familiar with fufu, it’s a Nigerian dough made from cassava or plantain.
• Egusi soup is a very versatile dish. You can add any vegetables you like, such as carrots, okra, or spinach. You can also add protein such as shrimp, fish, or tofu.
• Egusi soup is a delicious and hearty meal that is perfect for a cold winter day.
• 1 pound of peeled and cubed okra
• 1 pound of peeled and cubed pumpkin
• 1 pound of peeled and cubed water yam
• 1 pound of peeled and cubed white yam
• 1 pound of peeled and cubed red yam
• 1 pound of peeled and cubed sweet potatoes
• 1 pound of peeled and cubed plantains
• 1 pound of peeled and cubed cassava
• 1 pound of peeled and cubed yams
• 1 pound of peeled and cubed potatoes
• 1 pound of peeled and cubed carrots
• 1 pound of peeled and cubed onions
• 1 pound of peeled and cubed tomatoes
• 1 pound of peeled and cubed bell peppers
• 1 pound of peeled and cubed garlic
• 1 pound of peeled and cubed ginger
• 1 pound of peeled and cubed habaneros
• 1 pound of peeled and cubed Scotch bonnet peppers
• 1 pound of peeled and cubed cayenne peppers
• 1 pound of peeled and cubed poblano peppers
• 1 pound of peeled and cubed jalapeos
• 1 pound of peeled and cubed serrano peppers
• 1 pound of peeled and cubed chipotle peppers
• 1 pound of peeled and cubed ancho peppers
• 1 pound of peeled and cubed guajillo peppers
• 1 pound of peeled and cubed pasilla peppers
• 1 pound of peeled and cubed cascabel peppers
• 1 pound of peeled and cubed aj peppers
• 1 pound of peeled and cubed piqun peppers
• 1 pound of peeled and cubed habanero peppers

Instructions

1. In a large pot or Dutch oven over medium heat, add the palm oil. 2. Once the oil is hot, add the onions and cook until softened, about 5 minutes. 3. Add the tomatoes and cook until softened, about 10 minutes. 4. Add the peppers and cook until softened, about 5 minutes. 5. Add the okra, pumpkin, water yam, white yam, red yam, sweet potatoes, plantains, cassava, yams, potatoes, carrots, and onions. 6. Bring to a boil, then reduce heat and simmer for 1 hour. 7. Add the salt, pepper, and cayenne pepper to taste. 8. Serve with rice or fufu.

• To make the egusi soup more flavorful, you can add some smoked fish or meat.
• If you don’t have palm oil, you can use vegetable oil or canola oil instead.
• You can also add some other vegetables to the egusi soup, such as spinach, kale, or cabbage.
• Egusi soup is traditionally served with rice or fufu, but you can also serve it with other starches, such as plantains or yams.
• There are many different variations of egusi soup. Some popular variations include:
• Beef egusi soup: This variation is made with beef instead of fish or meat.
• Chicken egusi soup: This variation is made with chicken instead of fish or meat.
• Vegetarian egusi soup: This variation is made without any meat or fish.
• Okro egusi soup: This variation is made with okra in addition to the other vegetables.
• Spinach egusi soup: This variation is made with spinach in addition to the other vegetables.
• Kale egusi soup: This variation is made with kale in addition to the other vegetables.
• Cabbage egusi soup: This variation is made with cabbage in addition to the other vegetables.

Egusi soup is a delicious and nutritious

How To Cook Egusi Soup Frying Method?

Q: What are the ingredients for Egusi Soup Frying Method?

A: The ingredients for Egusi Soup Frying Method are:

• 2 tomatoes, diced
• 1 scotch bonnet pepper, diced (optional)
• 1 teaspoon of ground coriander
• 1/2 teaspoon of salt
• 1/4 teaspoon of black pepper
• 1/4 cup of vegetable oil
• 1 cup of water
• 1/2 cup of stock (chicken or vegetable)
• 1 pound of boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
• 1/2 cup of cooked, peeled and diced potatoes
• 1/2 cup of cooked, peeled and diced carrots
• 1/2 cup of cooked, peeled and diced green beans
• 1/4 cup of chopped fresh parsley leaves

Q: How do I cook Egusi Soup Frying Method?

A: To cook Egusi Soup Frying Method, follow these steps:

1. In a large pot or Dutch oven over medium heat, add the vegetable oil. Once the oil is hot, add the onions and cook until softened, about 5 minutes. 2. Add the tomatoes, bell pepper, scotch bonnet pepper (if using), cumin, coriander, salt, and black pepper. Cook for 5 minutes more, or until the vegetables are softened. 3. Add the egusi seeds and stir to coat in the spices. Add the water and stock and bring to a boil. Reduce heat to low and simmer for 30 minutes, or until the egusi seeds are soft. 4. Add the chicken and cook until cooked through, about 15 minutes. 5. Add the potatoes, carrots, and green beans and cook until heated through, about 5 minutes more. 6. Stir in the parsley and serve immediately.

Q: What are some tips for making Egusi Soup Frying Method?

A: Here are some tips for making Egusi Soup Frying Method:

• To make the egusi seeds soft, you can soak them in warm water for 30 minutes before cooking.
• If you don’t have a mortar and pestle, you can use a food processor to grind the egusi seeds.
• Be careful not to overcook the egusi seeds, as they will become mushy.
• Serve Egusi Soup with fufu, pounded yam, or rice.

Q: What are some variations on Egusi Soup Frying Method?

A: There are many variations on Egusi Soup Frying Method. Some popular variations include:

• Adding smoked fish or dried shrimp to the soup.
• Using different vegetables, such as okra, cabbage, or spinach.
• Adding meat, such as beef, lamb, or goat.
• Using different types of stock, such as chicken, beef, or vegetable.
• Garnishing the soup with fresh herbs, such as mint, basil, or parsley.

Q: What are the health benefits of Egusi Soup Frying Method?

A: Egusi Soup Frying Method is a healthy and nutritious soup that is high in protein, vitamins, and minerals. Some of the health benefits of Egusi Soup Frying Method include:

• It is a good source of protein, which is essential for building and repairing tissues.
• It is a good source of vitamins A and C, which are important for eye health and immunity.
• It is a good source of iron, which is essential for red blood cell production.
• It is a good source of magnesium, which is important for bone health and muscle function.

Egusi soup is a delicious and nutritious Nigerian soup that can be enjoyed by people of all ages. It is a versatile dish that can be customized to suit your taste. The frying method is a quick and easy way to make Egusi soup, and it produces a rich and flavorful broth. If you are looking for a new and exciting way to enjoy Egusi soup, be sure to try the frying method.

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How to Make Nigerian Egusi Soup Recipe | Egusi Soup Recipes

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This Nigerian Egusi Soup recipe will show you how to make this popular West African soup with melon seeds.

Egusi is a West African name for the seeds of plants like squash, melons, and gourds that, when dried and ground become a staple ingredient in many West African dishes .  Particularly, in Nigerian culture , egusi is popular with pounded yam. These seeds are rich in fat and protein, and add these essential nutrients into West African Cuisine.

Nigerian Egusi Soup is a soup thickened with ground melon seeds and contains leafy and other vegetables.  It is one of the most popular soups prepared by most tribes in Nigeria with considerable variation and often eaten with dishes like Pounded Yams.  Prepare it with goat, beef, fish, or shellfish!

Nigerian Egusi Soup Recipes

This recipe will show you how to make Nigerian Egusi Soup, a popular West African soup made with melon seeds.

• 1 cup blended onions (about 3- 5 and fresh chilies, to taste)
• 4 cups egusi (melon seeds, ground or milled)
• 1⁄2 – 1 cup palm oil
• 2 teaspoons fresh Une (Iru, locust beans)
• Salt (to taste)
• Ground crayfish (to taste)
• 7– 8 cups stock
• Cooked Meat & fish (quantity and variety to personal preference)
• 2 cups cut pumpkin leaves
• 1 cup waterleaf (cut)
• 3 tablespoons bitter leaf (washed)

EGUSI PASTE:

• Prepare the egusi paste:
• Blend egusi seeds and onion mixture. Set aside.

MAKE THE SOUP:

• In a large pot, heat the palm oil on medium for a minute and then add the Une.
• Slowly add the stock and set on low heat to simmer.
• Scoop teaspoon size balls of the egusi paste mixture into the stock. Be sure to keep ball shape.
• Leave to simmer for 20 – 30 minutes so the balls cook through.
• Add the meat and fish and other bits which you’d like to use.
• Add cut-up pumpkin leaves. 
• Add the waterleaf.
• Stir and put a lid on the pot and allow cook for 7–10 minutes, till the leaves wilt.

Add the bitter leaf.  Leave the lid off while the cooking finishes for another 5-10 minutes.

Stir, check seasoning and adjust accordingly.

Now you can sit back and enjoy your delicious Nigerian Egusi Soup!

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19 Comments

We loved this recipe, would definitely make this again.

I love this method

Delicacy meal

Delicious, I love this recipe

I loved this recipe my Husband is from Nigeria and I wanted to make his favorite dish. He usually cooks rgis for himself. I felt it was time I cooked for him and show him I can make hos favorite dishes as well

This recipie worked It was nice I loved it?

So, there’s no part where it says you should add water????

very very delicious meal hummmun

This recipe will definetly make sense o

Thank you for this very delicious recipe!

It’s different from what I know.. but thanks ?

Thank you for this love your way so much

Love the cook

Nice recipe

I love this thanks so much for this wonderful method perfectly okay

THANK YOU SO MUCH FOR THIS RECIEPE

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• Recipes By Ingredients

Nigerian Egusi Soup

A creamy, nutty staple that varies from region to region.

Ozoz Sokoh is a food explorer focused on celebrating and documenting West African culinary heritage.

Serious Eats / Maureen Celestine

Why It Works

• A combination of beef chuck roast, red onion, and ground crayfish infuse the stock with layers of flavor. 
• Mixing ground egusi seeds and water yields a paste that, when poached in stock, produces a thick, creamy soup with a curd-like texture.

Creamy, nutty egusi soup is a staple in homes and bukas, or street food stalls, across Nigeria and in many parts of West Africa. The soup takes its name from egusi, or agushi―the seeds that both thicken and flavor it. Egusi soup typically features meat (such as beef, smoked poultry, goat, cow skin, and offal) and seafood (smoked dried fish or stockfish), as well as awara (Nigerian tofu), mushrooms, and greens. 

Oil-rich egusi seeds come from small, hard green melons speckled with cream-colored spots or streaks, which makes them resemble watermelons. Often referred to as the white-seed melon (cucumeropsis mannii), it’s related to other cucurbitaceous gourds, melons, and squashes. You may also see it labeled bitter melon (not to be confused with the bitter melon common to Asian cooking), a reference to its white flesh, which can be slightly bitter.

The seeds are first extracted from the melon’s flesh then sun-dried until their shells turn mustard yellow. Once dried, they are stored as-is, deshelled (either by machine or by hand, a more prized and expensive method), or ground into a coarse flour.

The seeds have a variety of culinary uses: they can be toasted for a snack; ground and pressed to extract a cooking oil; blended into nut butter; and milled into a flour for baking or thickening soups and stews―I've even made a pesto of sorts with it. Mgbam, a textured protein popular in eastern Nigeria, is made by combining ground egusi seeds and usu, a mushroom tuber (akin to a truffle but without the intense flavor).

To make egusi soup, I start by making a stock infused with beef, red onion, and ground crayfish. Once that’s ready, I blend coarsely ground egusi seeds with chopped red onion and water to form a thick, creamy paste, which I dollop into the simmering stock and poach, undisturbed, until the paste congeals. I then give everything a stir to break up the paste, creating curds. The finished soup, which can be topped off with a mix of wilted pumpkin and waterleaf greens, eats more like a stew. You might hear people say, "I'm eating soup" or "I'm licking soup," when eating egusi; these common phrases are a nod to its thicker consistency.

Take note that my version is only one of many. Across Nigeria, egusi soup varies from region to region and palate to palate. You'll find differences in the proteins, seasoning, and greens used, and, more importantly, in the way the egusi itself is prepared. For instance, a friend of mine from the east shared his recipe for a creamier style of egusi in which the ground seeds  are stirred into the stock and cooked, resulting in an even, creamy consistency; he finishes the soup with delicate herbs that add layers of freshness and flavor. In contrast, Egusi Ijebu from the southwest of Nigeria is similarly creamy but uses toasted and ground egusi seeds, and omits the greens. 

Egusi soup is commonly paired with swallows (soft cooked doughs made from roots, tubers, vegetables, flours, and more) like eba , fufu, lafun , and pounded yam (think mashed potatoes without seasoning, so the sweet delightful flavors of the yam shine through). You can also serve egusi with white rice (typically parboiled long-grain), dodo (fried plantains) , and other starchy preparations, such as boiled yam or plantain, or enjoy it on its own.

Recipe Details

Nigerian Egusi Soup Recipe

Ingredients.

For the Beef and Stock:

1 pound ( 450 g ) bone-in or boneless beef chuck roast , cut into 2-inch pieces

1 medium red onion (about 6 ounces; 175 g ), thinly sliced

2 tablespoons ground crayfish  (see note)

2 teaspoons ( 6 g ) Diamond Crystal kosher salt , plus more to taste; for table salt use half as much by volume or the same weight 

1/2 teaspoon Nigerian red dry pepper

For the Egusi Soup: 

1 medium red onion (about 6 ounces; 175 g ), roughly chopped

1/2 fresh habanero or Scotch bonnet pepper, stemmed (optional)

2 cups (10 ounces; 300 g ) ground egusi seeds (see note)

3/4 cup unrefined red palm oil (5 1/4 ounces; 150 g ), such as Obiji

Kosher salt and Nigerian red dry pepper

1 teaspoon ground crayfish  (see note)

3 1/2 ounces ( 100 g ) fresh pumpkin leaves, amaranth greens, or kale , rinsed and finely chopped (see note)

3 1/2 ounces ( 100 g ) fresh waterleaf or spinach , rinsed and finely chopped (see note)

1 tablespoon finely chopped fresh or dried bitter leaf or fresh dandelion greens (see note)

For the Stock: In a medium pot, combine beef, onion, crayfish, salt, red pepper, and 6 1/2 cups water and bring to a boil. Lower heat to maintain a simmer and cook until the stock is slightly reduced and the beef is mostly tender, about 45 minutes (the beef will tenderize further when cooked in the soup). Using a slotted spoon, remove beef and transfer to a medium heatproof bowl; set aside. Reserve stock (you should have about 5 1/2 cups).

For the Egusi Soup: In a food processor or countertop blender, process onion, habanero pepper (if using), and 1/4 cup water until smooth. Scrape into a medium bowl and stir in the ground egusi seeds. Add water, 1 tablespoon at a time, until a thick, creamy paste has formed (paste should be viscous and hold its shape). Set aside.

In a 4-quart saucepan, heat oil over low heat for 1 minute. Slowly add all of the reserved stock, along with the crayfish, and bring to a gentle simmer. Add paste, 1 heaped teaspoon at a time, to stock. Cover and cook, stirring and gently scraping the bottom of the pot occasionally, until all of the paste is firm and crumbly, about 25 minutes (patches of orange-red palm oil may bubble on top or around the sides).

Add reserved beef and stir gently to break up the cooked paste into curds (stirring more or less affects the size of the curds). Season with salt and pepper to taste. Continue to cook until beef is heated through and tender, and some of the orange-red palm oil pools on top, about 10 minutes.

Mound pumpkin leaves and waterleaf on top of soup without stirring, then cover and let steam until greens are wilted, about 2 minutes. Stir in wilted greens. Add bitter leaf and cook until soft, about 8 minutes. 

Divide soup among warmed bowls and serve hot or at room temperature with eba , lafun , dodo , or cooked white rice .

Special Equipment

Food processor or countertop blender

Ground crayfish is made from small prawns that are often sun-dried and smoked. 

You can find ground egusi seeds in many West African stores and online . 

You will find pumpkin leaves, also known as ugwu or ugu, in Nigerian and West African stores. Curly kale and collard greens are acceptable substitutes. 

You will find waterleaf in Nigerian and West African stores. If unavailable, substitute with spinach. 

You will find bitter leaf in Nigerian and West African stores. It can be purchased fresh, dried, or frozen. Most versions are washed and shredded, which tones down the bitterness. Other bitter greens, like dandelion, are a good substitute. 

To make a creamier egusi, in Step 2, add an additional 1/2 cup water to the blender, along with the ground egusi seeds. In Step 3, stir all of the paste into the soup at once, then proceed as directed. 

You can make egusi soup without the greens. If desired, simply omit the pumpkin leaves, waterleaf, and bitter leaf in Step 5, and proceed to serve. 

The soup thickens as it stands. Some people prefer to eat it on the day it’s made, while others prefer it the day after.

Make-Ahead and Storage

The simmered beef and stock can be refrigerated in separate airtight containers for up to 4 days, or frozen for up to 3 months (thaw before using).

Egusi soup can be refrigerated in an airtight container for up to 3 days or frozen for up to 1 month.

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More Serious Eats Recipes

Egusi Soup: Unraveling the Secrets Behind this Delicious Nigerian Delicacy

What To Know

• Egusi soup, a culinary masterpiece of Nigerian cuisine, is a thick, savory stew made from ground egusi seeds (melon seeds).
• Bring to a boil, then reduce heat and simmer for 20-30 minutes, or until the meat is tender and the vegetables are cooked through.
• Whether enjoyed as a special occasion meal or as a comforting everyday dish, egusi soup continues to captivate the hearts and palates of food lovers around the world.

Egusi soup, a culinary masterpiece of Nigerian cuisine, is a thick, savory stew made from ground egusi seeds ( melon seeds ). It is a beloved dish enjoyed across the country and beyond, known for its rich, nutty flavor and versatility.

Ingredients and Variations

The core ingredients of egusi soup include:

• Ground egusi seeds
• Meat (typically beef, fish, or chicken)
• Vegetables (such as spinach, pumpkin leaves, or okra)
• Seasonings (such as salt, pepper, and bouillon cubes)

Variations of egusi soup exist throughout Nigeria, each region adding its unique touch . Some popular variations include:

• Yoruba Egusi Soup: Characterized by its use of dried prawns and smoked fish.
• Igbo Egusi Soup: Known for its addition of bitter leaf and a spicy blend of peppers.
• Edo Egusi Soup: Features a combination of ground crayfish and locust beans.

Nutritional Value

Egusi soup is not only delicious but also packed with nutrients. Egusi seeds are a good source of protein, dietary fiber , and essential vitamins and minerals, including iron , calcium, and magnesium. The soup also provides:

• Healthy fats from palm oil
• Vitamins from tomatoes and vegetables
• Protein from meat and fish

How to Cook Egusi Soup

Cooking egusi soup is a relatively simple process , but it requires patience and attention to detail. Here is a step-by-step guide:

1. Grind the Egusi Seeds : Use a blender or food processor to grind the egusi seeds into a fine powder. 2. Prepare the Base: Heat palm oil in a large pot . Add chopped onions and fry until translucent. Add tomatoes and peppers and cook until soft. 3. Add the Egusi: Gradually add the ground egusi to the pot, stirring constantly to prevent lumps. 4. Cook the Egusi: Cook the egusi on low heat for about 15-20 minutes, stirring occasionally. 5. Add Meat and Vegetables: Add the desired meat and vegetables to the pot. 6. Season and Simmer: Season the soup to taste with salt, pepper, and bouillon cubes . Bring to a boil, then reduce heat and simmer for 20-30 minutes, or until the meat is tender and the vegetables are cooked through. 7. Serve: Serve egusi soup hot with your favorite side dish , such as fufu, pounded yam , or rice.

Tips for Making the Perfect Egusi Soup

• Use fresh ingredients for the best flavor.
• Do not overcook the egusi, as it can become bitter.
• Adjust the consistency of the soup by adding more water or egusi powder as needed.
• Add a little bit of locust beans for an extra depth of flavor.
• Garnish with fresh herbs, such as basil or cilantro, before serving.

Side Dishes for Egusi Soup

Egusi soup pairs well with a variety of side dishes , including:

• Fufu: A starchy dough made from yams or cassava.
• Pounded Yam: A dish made from pounded, boiled yams.
• Rice: A versatile grain that can be cooked in various ways.
• Fried Plantains: Sweet and savory fried bananas.
• Garri: A coarse flour made from cassava.

Health Benefits of Egusi Soup

In addition to its nutritional value, egusi soup has several potential health benefits:

• Reduces Cholesterol: The dietary fiber in egusi seeds may help lower cholesterol levels.
• Improves Digestion: The fiber in egusi soup promotes healthy digestion.
• Boosts Energy: The protein and carbohydrates in egusi soup provide sustained energy.
• Supports Heart Health: The healthy fats in palm oil may benefit heart health.

Culinary Significance of Egusi Soup

Egusi soup holds a significant place in Nigerian culture . It is a traditional dish served at special occasions, such as weddings, festivals, and religious ceremonies . It is also a symbol of hospitality and community, as it is often shared with guests and neighbors.

Closing Thoughts: The Enduring Legacy of Egusi Soup

Egusi soup is a beloved culinary treasure of Nigeria. Its rich flavor, versatility, and nutritional value make it a dish that is both satisfying and nourishing. Whether enjoyed as a special occasion meal or as a comforting everyday dish , egusi soup continues to captivate the hearts and palates of food lovers around the world.

Questions You May Have

Q: What is the difference between egusi and pumpkin seeds? A: Egusi seeds are from the egusi melon, while pumpkin seeds are from the pumpkin. Egusi seeds are smaller and have a slightly different flavor than pumpkin seeds.

Q: Can I substitute groundnut (peanut) paste for egusi seeds? A: Yes, you can substitute groundnut paste for egusi seeds . However, the flavor of the soup will be slightly different.

Q: How can I make my egusi soup thicker? A: Add more ground egusi or cook the soup for a longer period of time.

Q: What are some other ingredients that can be added to egusi soup? A: Other ingredients that can be added to egusi soup include okra , bitter leaf , locust beans , and crayfish.

Q: Can egusi soup be frozen? A: Yes, egusi soup can be frozen for up to 3 months. Thaw the soup overnight in the refrigerator before reheating.

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How to Cook Egusi Soup (5 Easy & Tasty Techniques)

1  Comments

by  Pharm Adenike

Last Updated 08/08/2023

Want to know how to cook Egusi soup?  Then you're in the right kitchen. Because in this blog post, you'll discover how to make Egusi soup in five (5) different easy and tasty ways. Let's dive in right away...

1. how to Cook egusi soup (Frying Method)

The frying method of making egusi is probably the commonest way of making Egusi soup.

Depending on whether you want egusi lumps or not, there are two ways to this frying method.

Fun fact: Back in the days, Egusi lumps served as meat for people who could not afford meat. And today, it can serve as meat for people who avoid meat (like vegetarians)

Anyway, here's how to make frying method egusi soup:

2. how to make egusi soup (Boiling Method)

This boiling method of making egusi soup is majorly used by the Yoruba people of Nigeria (It's refered to as Efo Egusi). Here's how it's done:

3. how to Cook egusi soup (My Mum's Method)

This recipe is my mum’s recipe. She would be proud of me right now ^_^. And, luckily for us it can serve as sort of a fit-fam, more nutritious version of making Egusi.

Let’s begin….

4. How to make Gbure Elegusi

This is making Egusi with just waterleaf. This Egusi is usually very light and watery because of the nature of the waterleaf (only vegetable used). It contains a lot of water and unleashes that into the soup.

This soup is a hit back to back and can be used to eat rice and bread….don’t ask me how oo. LoL!

5. How To make Egusi Ijebu

This is a soup from the Ijebu speaking parts of Nigeria. Unlike the common Egusi, this one is really light and lump free.

Let’s cook.

Frequently Asked Questions About Egusi 

Here are some of the frequently asked questions about Egusi and thier answers:

Is Egusi the same as pumpkin seeds?

Egusi is Not the same as Pumpkin seeds . Egusi is gotten from Melon seeds. Although pumpkin seeds are different from Melon seeds (egusi), they can can still be used to make the delicacy, “Egusi soup”. The pictures below show the differences:

Melon/Egusi Seeds

Pumpkin Seeds

Is Egusi Igbo or Yoruba?

Egusi soup is eaten in all the parts of Nigeria. In Yoruba, it’s called Efo elegusi. In Igbo, it’s called Ofe egusi and Miyan gushi in Hausa.

Is Egusi good for the body?

Egusi is good for the body because it is rich in some healthy fats like polyunsaturated and Omega-6 fats. Egusi is beneficial for skin, heart and fertily health, just to name a few.

Egusi Soup Recipe (5 Easy & Tasty Techniques)

Want to know how to cook Egusi soup? Then you're in the right kitchen. Because in this blog post, you'll discover how to make Egusi soup in five (5) different easy and tasty ways.Let's dive in right away...

Cuisine: Nigerian

Recipe Yield: 6

Preparation Time: PT10M

Cooking Time: PT40M

Total Time: PT50M

Recipe Ingredients:

• Egusi seeds
• Smoked fish
• Assorted meat
• Locust beans
• Seasoning cube

Let me know in the comment section below which of the egusi recipe you'll be cooking first.

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Nice receipe will try the boiling method first. Looking forward to try your mum method soon

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Tuesday 27 October 2020

Vegan egusi recipe | how to make nigerian egusi soup.

Egusi seeds are often sold whole or ground. I usually like to buy it whole and grind it myself, but if you want to save on time then go ahead and buy it ground. The seeds are derived from a gourd plant that is indigenous to West Africa. Other countries that grow and use egusi include Ghana (where it is called agushi), Benin, Ivory Coast, Mali, Togo, Cameroon and Burkina Faso. It is made up of about 70% fat and 30% protein, and is packed with tons of nutrients and vitamins such as A, B1, B2, C and E - making it excellent for skin, hair and bone health. 

Notably, egusi soup is the most popular dish amongst the Ijesha people of Osun state (where my family is from!), where it is eaten alongside pounded yam. Egusi is eaten all the way across Nigeria though, amongst not only the Yoruba but Igbo, Hausa, Edo, Itsekiri, Ibibio and Efik people.

The ground seeds are added to soups as a thickening agent. Egusi soup or stew in particular is composed of leafy greens, palm oil, ground egusi and seasonings. The traditional recipe calls for meat to be added, but as this is a vegan version I have of course left this out. For anyone interested in having that meaty texture though, I recommend adding roasted mushrooms or diced aubergine (garden egg/eggplant). 

This is one of my absolute favourite things to eat and it would be one of the dishes I'd include in a personal recipe book showcasing my top family recipes. 

Now let's get to the recipe! As always, if you do try it, please share your food pics and tag me on Instagram :)

11 comments:

Nice one. I'm definitely trying it out, cos I don't know how to cook eguisi.

Have you tried alghi to sobstitute cray fish?

Ooh that’s something I’ve thought about but yet to try. Will definitely do a test and update 😄

I'm trying this today

Doing this today 🙂

I’ll be trying this on the weekend

I've got melon seeds it's not clear how to prepare that part. Do I dry the seeds first or blend wet? I don't want to buy pre made egusi seeds

Egusi seeds are usually sold dried. For this recipe, blend them with a little water to form a coarse paste before adding to the pot.

Certainly doing this for my upcoming Fast. What is Alghi please?. Thank you for the Recipe. Blessings 🙌

Made this today and it was delicious. Thank you for the recipe x

Amazing recipe I make it for my family all the time

Nigerianfoodiehub

Nigerian recipes, African recipes and kitchen lover lifestyle

Recipes , Soup · August 10, 2023

• How to make Authentic Nigerian Egusi Soup Recipe (Fried method)

Egusi soup stands out with its rich flavours and cultural significance. This delectable dish, made with ground melon seeds, various vegetables, and a blend of aromatic spices, holds a special place in the hearts and taste buds of Nigerians. In this article, we’ll take you on a culinary journey through the steps of preparing an authentic Nigerian Egusi Soup that will leave your taste buds dancing and your cravings satisfied.

This will be my second egusi recipe on this blog. The first Egusi soup recipe was the boiled method but today we will dive into how to make the soup using the fried method.

Ingredients for Egusi soup

Before you embark on your Egusi Soup adventure, gather these essential ingredients:

• 2 cups of Egusi (melon) seeds, ground
• 2 cups of assorted meats (chicken, beef, or goat meat), cooked and roasted
• 2 cups of spinach chopped
• 1 cup of palm oil
• 2 medium-sized onion, finely chopped
• 4 scotch bonnets,
• 2 chilli peppers
• 2 long bell peppers/tatshe
• Dry Catfish (Optional)
• 4 cups of stock or water

Spices for Egusi

• 1 teaspoon of iru (locust beans, optional)
• Seasoning cube
• 2 tablespoons of ground crayfish
• 2 teaspoons of Cameroon pepper

Instructions:

• Cook meat: In a pot, cook the assorted meat with onions, seasoning cubes, and salt until tender. Then roast them in the oven at 325degrees for 15 minutes.
• Prepare pepper blend: Blend peppers together and boil in a pot till most of the water evaporates ( should take 10 minutes or less)
• Make egusi paste by mixing melon seeds and onion. Make sure paste is slightly thick
• In a separate pan, heat the palm oil and add the egusi paste. Stir fry for about 5 minutes until the egusi is fried and clumpy
• Add pepper blend, cooked meat, Cameroon pepper, crayfish, and some water to the pot. Stir well and let it simmer for about 10 minutes.
• Add the chopped vegetables and season with more salt and seasoning cubes if needed. Cook for an additional 3 minutes.
• Serve the egusi soup with pounded yam, or any other swallow of your choice

Embarking on the journey of creating Nigerian Egusi Soup in your own kitchen is not just about preparing a delicious meal; it’s about embracing the rich culinary heritage of Nigeria. This iconic dish encapsulates the heart and soul of Nigerian cuisine, and by following these steps, you’ll be able to savor its authentic flavors right at home. Whether you’re sharing it with friends and family or savoring it solo, Nigerian Egusi Soup is sure to leave you with a sense of fulfillment and a new appreciation for the diversity of flavors in global cuisine.

P.s if you try this recipe at home, remember to tag me  @nigerianfoodiehub  on instagram,  tiktok  or Pinterest so that I get to see it and I add you to my cabinet of honourable foodies.

Craving more bold spices and Nigerian favourites? Here are some tasty recipes for you to try out…

• Jambalaya rice
• Nigerian beef stew
• Pepper soup

Ingredients

• 2 cups Ground melon seeds
• 1 lbs Assorted meat oven roasted or fried
• 4 cups stock
• 3 cups chopped spinach
• 2 medium sized onions chopped
• 2 long bell peppers
• 2 chilli peppers
• 4 scotch bonnets
• Dried catfish optional
• Salt to taste
• Cameroon pepper to taste
• 2 stock cubes
• 1 tsp iru
• 2 tbsp crayfish

Instructions

•  In a pot, cook the assorted meat with 1 scotch bonnet, 1onion, seasoning cubes, Cameroon pepper and salt for 30 minutes
• Separate meat from stock, Lay thee meat on a baking sheet and bake in the oven at 325 for 10-15 minutes.

Prep pepper base

• Prepare pepper base by blending all the peppers into a rough paste and boiling it for 10-15 minutes or until all the water evaporates

Prepare Egusi soup

• Make egusi paste by mixing melon seeds and chopped onions. Make sure paste is slightly thick
• In a pot , heat the palm oil and add the egusi paste. Stir fry for about 5 minutes until the egusi is fried and clumpy
• Add pepper paste, cooked meat, Cameroon pepper, crayfish, and some water to the pot. Stir well and let it simmer for about 10 minutes. Then add meat stock and season with more salt and seasoning cubes if needed
•  Add the chopped vegetables . Cook for an additional 3 minutes.
•   Serve the egusi soup with pounded yam, or any other swallow of your choice.

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Published: May 14, 2020 by Ajoke

Egusi Soup Recipe - How to cook egusi soup

This Egusi soup recipe is insanely delicious and easy to make. Before you say I write this about all my recipes, I just want to confirm once again that this is true. I can tell you, this soup  is the truth. It is simple and quick to make.

Let me show you how to cook egusi soup in easy steps. Serve this Nigerian soup with pounded yam, amala, eba, tuwo or any other swallow of choice.  

To begin with, I wasn't supposed to post this egusi soup recipe on the blog right away. Then, my family had this soup and it was a hit, so I thought I should share it. Whilst in the kitchen, my daughter told me she had been dreaming of eating noodles or okra soup for lunch.

Tough! I told her that we are having egusi soup for lunch, whether she likes it or not (giving her my serious African Mum's side eyes). We had the egusi soup with pounded yam, and she couldn’t stop singing its praises after eating it.

Furthermore, egusi soup is popular in Nigeria and it is best eaten with morsels or  “swallow” as it’s popularly called. Egusi soup and pounded are top of the list. Perfect food marriage the universe has ever brought together.

We have other types of soups too (you can check it out here ). Egusi soup is very easy to make in varied preferences.

I have more than four egusi recipes on the blog and all with different tastes because of the methods of cooking. The ingredients used in cooking varies too and it is safe to call it egusi soup 101 as it's in the simplest way possible and it can be ready under 40 minutes.

I made this soup with pepper mix , ground egusi (melon seed), smoked turkey, spinach, dried prawns and smoked mackerel.  I have a thing for smoked turkey that makes me want to add it to anything I cook.

Its no joke at all, I need deliverance. Don’t blame me though, I think whoever invented smoked turkey should be immortalised. The addition of smoked turkey elevated this dish and we all a second helping just licking the soup.

Ingredients

Ground melon

smoked turkey

Smoked Mackerel

Beef stock cubes

Nigerian pepper mix

Dried Prawns

Iru woro or pete (locust beans): substitute with ogiri or omit if you do not have it

Spinach: any type of spinach can be used but I used baby spinach

Methods of cooking egusi soup

Egusi (Ground melon seed which is not the same as pumpkin seed) can be cooked with a different method.

Frying method: I love this method and I use it a lot. You fry ground melon seed paste in palm oil first before adding the other ingredients.

Boiling method: Check out how I have used both methods in this lumpy egusi soup recipe

How to cook egusi soup in simple steps

• Add ground melon to a bowl, add about a cup of water and mix to form a paste then set aside. Wash and chop the spinach, drain in a colander and set aside.

• Place a big pan on medium heat, add palm oil and heat for about 3 minutes (Do not bleach oil) add the reserved chopped onions and Sautee till translucent
• Add pepper mix, locust beans and stir to combine. Bring to boil for 5 minutes.
• Add the egusi paste in bits to pepper, reduce the heat, do not stir and cover the pot with a lid. Cook for another 10 minutes.

• Remove the lid, and gently stir the soup. The egusi would be lumpy at this point, use the back of a ladle to break the lumps it into desired size/texture
• Add smoked turkey, ground crayfish and crayfish, beef stock (if using) and stir to combine. Add bouillon cubes, taste and adjust accordingly. I didn’t add salt to this soup as the smoked turkey and mackerel already contained salt. Continue to cook for another 10 minutes, check at intervals and stir to avoid burning if need be
• Add shredded smoked mackerel and gently stir into the soup. Add chopped spinach, stir to combine and cook for another 3 to 5 minutes. Take it off the heat, allow to cool for about 10 minutes before serving

Serve and enjoy with any Nigerian swallow of choice, you can even serve over white rice . Not afraid to try new things, cool, then we are related. you may also enjoy this soup with freshly baked Agege bread .

Can I make other types of egusi soup recipe?

Absolutely, check out other methods here

Is this soup healthy?

Yes, it is. It can be considered as a superfood and it is high in protein, vitamins etc. More importantly, I found an interesting read about egusi here   (melon seed) and its invaluable benefits. It is worth a read, Like everything in life, moderation is KEY!!!

What other vegetable leaves can I add to Egusi soup

I used baby spinach to cook this egusi soup but there are other varieties of green vegetable leaf that can be added as well

• Pumpkin leaves also called ugu
• Bitter leaves
• Waterleaf (called obe gbure in Yoruba) Check this gbure elegusi recipe for how to prepare it. waterleaf.

How to cook egusi without vegetable

In Nigeria (West Africa), the popular egusi soup recipe without vegetable is called egusi ijebu

Can I make egusi soup without oil?

Yes, you can, just skip the step where you add palm oil.

Which type of oil is the best for this soup?

I would say palm oil. I am yet to come across anyone who cooks the soup with vegetable oil.

Add beef, chicken or fish to the soup if you can't source smoked turkey.

Stockfish can be used to substitute smoked fish used in this recipe. If you will be using stockfish, ensure it is washed in hot water with salt. rinse clean to get rid of the debris before adding to the soup.

Other Nigerian Soup Recipes You should try

Nigerian beef stew : this can be served over this soup if you want.

Nigerian chicken stew

Efo elegusi

Catfish Stew

Finally, as always lovelies, if you make this egusi soup, I'll recommend it with pounded yam. Please leave a comment for me. Also, pin this recipe on Pinterest or tag me your beautiful yummy image on Instagram.

See you on my next post

All the best x

• 12 pieces smoked turkey grilled
• 3 smoked mackerel fillets
• 2 cups ground melon (egusi)
• Nigerian Pepper mix I used a combination of 2 red bell pepper, 2 scotch bonnet and 1 large onion, reserve little chopped onion for later
• 1 cup palm oil
• 1 tbsp locust beans (Iru woro) substitute with ogiri or dawadawa
• 1 tbsp ground crayfish use more if desired
• ⅓ cups dried prawns washed use more if desired
• 2 bouillon cubes
• cups chopped spinach washed
• 1 cup beef stock (optional, I used this because I had it in the fridge)

Instructions

• Add ground melon to a bowl, add about a cup of water and mix to for a paste then set aside
• Remove the lid, and gently stir the soup. The egusi would be lumpy at this point, use the back of a ladle to break it into desired size/texture
• Add smoked turkey, ground crayfish and crayfish, beef stock (if using) and stir to combine. Add bouillon cubes, taste and adjust accordingly. I didn’t add salt to this soup as the smoked turkey and mackerel already contained salt. Continue to cook for another 10 minutes, check at interval and stir to avoid burning if need be
• Add shredded smoked mackerel and gently stir into the soup. Add chopped spinach, stir to combine and cook for another 3 to 5 minutes. Take if off the heat, allow to cool for about 10 minutes before serving
• Substitute spinach for any other green leaves of choice
• Swap smoked turkey for beef or goat meat

This recipe was originally published in February 2019 but now updated for housekeeping with step by step photos and some tips.

DID YOU MAKE THIS RECIPE? PLEASE RATE IT AND LEAVE ME A COMMENT. USE #MYACTIVEKITCHEN OR TAG @MYACTIVEKITCHEN ON INSTAGRAM SO I CAN SEE YOUR PHOTOS, I WOULD LOVE TO SEE YOUR CREATIONS. THANK YOU!

Reader Interactions

September 25, 2023 at 8:01 pm

I definitely enjoyed the write up and how explanatory everything was.. kudos! Would make this sometime following the steps in my leisure time. Keep up the good work Ajoke!

August 10, 2023 at 8:12 pm

October 16, 2022 at 8:55 pm

March 21, 2022 at 11:35 am

February 10, 2022 at 10:35 pm

Question. Is it possible to make egusi soup without the crayfish? I don't eat crustaceans, but would love to enjoy this meal.

February 11, 2022 at 12:13 am

Yes, Sun, you can make egusi soup with ccrayfish. Thanks for stopping by and kindly let me know how you get on.

January 17, 2023 at 1:20 pm

Hey Sun if you don't like the taste of crustaceans you can just omit it, but if you don't eat them for dietary or moral reasons I would recommend you add ground dried seaweed with the seasoning. I use it as a crayfish substitute in many soups and stews.

January 20, 2024 at 10:57 pm

Yes you can however the flavour isn’t as pronounced as the dish is intended!

August 01, 2019 at 12:10 pm

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• FOOD & NUTRITION

How To Make Delicious Igbo Egusi Soup, Recipe, And Simple Steps

Nigeria is the most populated black nation on earth and is renowned for its rich diversity in culture, tribes, customs, beliefs, and food.

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They are known to be vivacious and welcoming. It is simply a home filled with beautiful and exotic cultures.

As it is widely known, Nigeria likes to outdo itself in everything, food not been an exception.

We just like to enjoy the best of life. We go all out with our dishes. Typical Nigerian food is rich, spicy, tasty, and appetizing as well as nutritional.

We make a great deal of ensuring our food is filled with a whole lot of nutritional benefits to enable us to live a healthy and strong life.

Our foods are rich in vitamins, proteins, and other vital nutritional components we need to stay healthy.

So, if you are thinking of visiting or staying in Nigeria, one thing you must do is explore the richness of this nation including our delicacies.

Our meals form a vital part of our rich heritage. Each tribe has a rich array of cuisines mostly sourced from natural plants, fruits, and vegetables.

They are a mixture of spicy, juicy flavours that leave your palates wanting more. 

Our meals are simply a part of our story, just like the meals of every culture around the globe.

READ ALSO: Red Velvet Cake: Recipe, Simple Steps On How To Bake For Your Next Birthday

In this piece, we will be guiding you through the steps of how to prepare egusi soup , one of Nigeria’s popular soups.

Egusi is a staple, and is usually accompanied with pounded yam, fufu, and eba.

It is prepared in variations by the various ethnic groups in the country. It is made out of freshly-grounded melon seed with other richly assorted ingredients.

Here’s how to prepare egusi soup:

Egusi soup recipes:.

• 3 Cups of grounded egusi (this depends on the number of people)
• ½ cup of palm oil
• Onions and pepper
• Blended crayfish
• Cooked meat, fish, or chicken (it depends on personal preference)
• Pumpkin leaves

Simple steps to follow

• Blend your egusi and make it into a paste by mixing with water or stock from the meat;
• Put a pot on a stove and pour your palm oil, set to low heat;
• Add the stock and set your cooker to low heat to simmer;
• Add your grounded crayfish;
• Use a teaspoon to make the egusi paste into a ball and put it into the pot;
• Leave to simmer for 20-30 minutes;
• Add your meat and fish and other ingredients you have prepared;
• Add the already cut-up and washed pumpkin leaves;
• Stir and put a lid on the pot and allow to cook for 10 minutes;
• Stir and taste to check if the seasoning is enough, add more if need be;
• Leave for 2 mins and your soup is ready.

This soup can be served with different kinds of swallows like eba, pounded yam, semo, and any swallow you prefer.

Once again, if you’re planning on visiting this beautiful country Nigeria, then you most definitely should try this soup.

This piece was written for BizWatch Nigeria by Pearl Nwaogazi, Client Service Executive at MediaCraft Associates.

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Learn How To Make Finger-licking Egusi Soup

Egusi (Melon) soup is one of Nigeria’s most popular dishes. Eaten by all tribes and loved by foreigners, Egusi is one of your best bets if you are looking for a finger-licking dish.

Ingredients

· 1 cup of Egusi (ground) · 1 cup of palm oil · 1 cup crayfish · 2 seasoning cubes · Fresh meat/fish or preferred protein (Seasoned and boiled) · Meat Stock · 1/2 cup onion-chopped · 1 teaspoon of dried pepper · 1 cup of leafy vegetables (my preferred vegetables for egusi is oziza and okazi)

1. Place palm oil in a pot and heat for about 1 minute (Please, do not bleach) 2. Add the onions to the palm oil and fry for 2 minutes. 3. Add your ground Egusi to the palm oil and let it fry for 3 to 4 minutes, stir from time to time so it doesn’t burn. This should take about 8 minutes in total. 4. Add a teaspoon of crayfish and stir then add the cooked meat, stockfish, dried fish and meat stock. Add the remaining crayfish, seasoning cube, pepper then add very little water. Stir well and taste for seasoning. 5. Let all the ingredients simmer together for about 5 minutes. 6. Add the vegetables (Ugu or Oziza and Okazi) and let them cook in for about 1 minute. 7. Turn off the heat, serve your egusi as desired.

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How to Make Yoruba Egusi Soup

We all know that Egusi soup is a well-known Nigerian delicacy, but do you also know that Egusi soup can be custom-made by each tribe in Nigeria? In this article, I’ll be giving the recipes and all you need to know about how to make Yoruba Egusi soup.  

Egusi is one of the most widely consumed soups in Nigeria. Most tribes prepare it. Egusi is a ground-shelled melon seed. It’s dry-milled and combined with a little water to form a paste. The paste is then combined with seafood and meat to make the soup.  

This soup can be paired with any swallow of choice, like eba, amala, semo, pounded yam, fufu, and even white rice. You can serve it for lunch or dinner and enjoy it with family and friends. Egusi soup can be served at parties or any ceremony.  

Ingredients:

• 2 Cups of Egusi (melon)  
• Red bell peppers  
• Habanero/Rodo   
• Dried fish  
• Stock Fish   
• Meat of choice  
• Locust beans (Iru)  
• Bitterleaf  and Ugu leaf (or your choice of vegetable)  
• Seasoning powder/cube  
• Salt to taste  

Instructions:  

Prep your ingredients 

Wash your meat properly, pour it into a pot, and add some chopped onion, salt, seasoning cubes, and some pepper if you want. Add a little, cover, and cook until the meat is soft. When the meat is soft, separate it from the stock and set aside.  

Take out the seed from the bell peppers and wash them properly. Pour in the habanero peppers, red bell peppers, and some onion into a blender and blend till it until you get your desired consistency.  

Wash your ugu leaf with some salt and water to remove all the dirt. Also, wash the bitter leaf very well with salt and water until you can’t taste the bitterness.  

Pour your melon seeds into a blender, add some water, onion, and crayfish, and blend until you get a very smooth thick paste.    

Wash your ponmo properly and dice it into smaller bits. Also, wash your dried fish with some salt and hot water. Set them aside.  

Pour some palm oil into a pot and allow it to heat up. Drop in the Egusi paste in bits into the pot of oil and let it fry. Stir it continuously until it no longer sticks to the pot.  

After frying, pour in your blended pepper mix and meat stock and stir. If it is too thick, you can add more water.  

Next, stir together your crayfish, locust beans, dried fish, stock fish, diced ponmo, and cooked meat. Add in your seasoning cubes and some salt, stir, and allow to boil for 5 minutes.  

After it has boiled properly, add in your washed vegetables (bitter leaf and ugu leaves). Stir and allow to simmer for 2 minutes.  

Taste for seasoning and adjust if necessary; your egusi soup is ready. You can serve it with boiled white rice, fufu, eba, or pounded yam.    

For more guidance, watch the video on How to make Egusi soup like a Yoruba woman below  

Remember to add your seasoning cubes and salt in moderation because of the meat stock already used. You can purchase the already blended melon seeds from the market. All you need to do is mix it with water or some meat stock to form a thick paste.    

Your palm oil should be used in moderation. If you are using Ugu or Spinach, add them to your soup when it is almost ready so it can retain all its vitamins. If you’re using stockfish, soak it in hot water and salt overnight.  

Is Uziza leaf good for Egusi soup? 

A lot of times, picking the right vegetable to use for egusi soup could really be tasking as each leaf gives the soup its own unique flavor. Uziza is a spicy aromatic leaf on its own, and just a little can take any soup it is added to from zero to 100% in no time.  

What is Yoruba’s best soup? 

Efo-riro is a hearty Nigerian soup native to the Yorubas. It usually consists of stock cubes, pumpkin leaves, onions, tomatoes, and assorted meat or fish.  

Why does thick soup turn watery? 

Another reason that soups can become watery is that the vegetables or other ingredients in the soup continue to emit moisture through the cooking process. Mushrooms and potatoes are prime examples of vegetables that continue to lose moisture as they cook further, especially from a raw state.  

Which swallow is best with egusi? 

Egusi soup is a native soup known distinctively for its taste and leaves, which sets it apart from the rest. This very delicious and nourishing soup can go with any popular swallows like Garri (Eba), Fufu (Akpu), Semovita, or even pounded yam.  

Which leaf is good for egusi soup? 

Egusi Soup is a Nigerian Soup that is made with melon seeds and enriched with spices and vegetables. It can be prepared with leafy vegetables, such as ugwu(fluted pumpkin leaves), bitter leaf, spinach, and the like.  

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