Classic Nigerian Egusi Soup
A rich and savory West African soup thickened with ground melon seeds and flavored with palm oil, leafy greens, and assorted meats.
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Ingredients
- 2 cups Ground Egusi (Melon Seeds)
- 1/2 cup Red Palm Oil
- 500 grams Assorted Meats (Beef, Shaki, Goat)
- 200 grams Stockfish and Dry Fish
- 3 tablespoons Ground Crayfish
- 2 cups Fresh Spinach or Ugu leaves
- 2 pieces Scotch Bonnet Peppers (Blended)
- 1 large Onion (Finely Chopped)
- 2 units Bouillon Cubes
- 1 tablespoon Iru (Fermented Locust Beans)(optional)
- 1 teaspoon Salt
Instructions
- 1
Boil the assorted meats and stockfish with chopped onions, one bouillon cube, and salt until tender; reserve the broth.
- 2
In a bowl, mix the ground egusi with a little water to form a thick, lumpy paste.
- 3
Heat the palm oil in a large pot on medium heat for 2 minutes, then add the remaining onions and iru, sautéing until fragrant.
- 4
Add the egusi paste to the oil in small lumps and fry for about 5-10 minutes, stirring frequently to prevent burning until the seeds are slightly toasted.
- 5
Slowly stir in the reserved meat broth and blended peppers, then cover and simmer for 15 minutes until the oil begins to separate at the top.
- 6
Add the cooked meats, dry fish, ground crayfish, and the remaining bouillon cube; stir and simmer for another 10 minutes.
- 7
Add the chopped spinach or ugu leaves, stir well, and allow to simmer for 3 minutes until the vegetables are wilted but still vibrant.
- 8
Adjust seasoning with salt if necessary and serve hot with Pounded Yam, Eba, or Fufu.
Nutrition per Serving
480
Calories
32g
Protein
12g
Carbs
36g
Fat
4g
Fiber
2g
Sugar
850mg
Sodium
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