Egusi Soup is one of the most beloved dishes in West Africa, especially in Nigeria, where it is often reserved for special occasions and family gatherings. Made from ground melon seeds (egusi), this rich and hearty soup pairs beautifully with pounded yam, eba, semo, or fufu. Whether you’re cooking it with assorted meats or keeping it simple, here’s a beginner-friendly guide to making a delicious pot of Egusi Soup from scratch.
Ingredients:
- 2 cups of ground Egusi (melon seeds)
- 500g of Goat meat, Beef, or Chicken, cut into bite-sized pieces
- 1 cup of stockfish and/or dry fish, soaked and cleaned
- 1 cup of Palm oil
- 1-2 Scotch bonnet peppers, blended
- 1 large onion, chopped
- 2 tablespoons of ground crayfish
- 2 seasoning cubes
- Salt to taste
- 3-4 cups of water or meat stock
- 1 bunch of Ugu (fluted pumpkin leaves) or Spinach, washed and chopped
- Optional: Periwinkles or kpomo (cow skin), cleaned and sliced
Steps:
- Prepare the Protein: Start by seasoning your meat in a pot with chopped onions, one seasoning cube, and a pinch of salt. Add water just enough to cover the meat and cook until tender. If using stockfish or dry fish, add them midway so they soften and absorb flavor. Set the broth aside — you’ll need it for the soup base.
- Fry the Egusi: In a separate pot, heat the palm oil on medium heat. Add the chopped onions and allow them to sauté until translucent. Then, stir in the ground egusi. Fry gently for about 5–7 minutes, stirring constantly to avoid burning. You’ll know it’s ready when it starts forming soft lumps and releasing a nutty aroma.
- Build the Soup: Add the meat stock gradually to the fried egusi while stirring continuously to dissolve any clumps. Then add your cooked meat, stockfish, dry fish, crayfish, blended scotch bonnet pepper, and the second seasoning cube. Stir well and allow the soup to simmer on low heat for about 10–15 minutes, stirring occasionally to prevent burning.
- Add the Vegetables: Once the soup has thickened to your desired consistency, add the chopped ugu or spinach leaves. Stir gently and allow the soup to cook for an additional 3–5 minutes so the vegetables remain vibrant and fresh.
- Final Taste Check: Taste for salt and seasoning. Adjust as needed. If the soup is too thick, add a bit more water or stock. If too watery, let it simmer uncovered for a few more minutes.
- Serve Hot: Your Egusi Soup is ready! Serve hot with your favorite swallow — pounded yam, eba, semo, or amala. Enjoy every scoop of this savory delight.
For an extra-rich version, some cooks blend part of the egusi with onions and a bit of water before frying — this gives a more tender, melt-in-the-mouth texture. Don’t hesitate to make it your own! Egusi Soup is not just food — it’s a comforting embrace of tradition and taste. Enjoy your cooking adventure and share it with loved ones!