Here is a recipe for Egusi Soup, a rich, nutty, and savory West African classic (most famously associated with Nigeria). It is named after the fat- and protein-rich seeds of plants like squash, melon, and gourd that are dried and ground up to thicken the stew.
There are two main ways to cook it: the Frying Method (where the egusi is fried in palm oil) and the Boiling Method (where balls of egusi are dropped into stock). Below is the Frying Method, which is widely considered the most flavorful and popular version.
Ingredients
The Base
- 2 cups Ground Egusi (Melon seeds)
- 1 cup Red Palm Oil
- 2–3 cups Beef or Chicken Stock (from boiling your meats)
- 1 cup Warm Water (to mix the egusi paste)
The Proteins (Assorted Meat & Fish)
- 1 kg Assorted Meat (Beef, Goat meat, or Cow tripe/Shaki)
- 1 medium Stockfish (Panla/Okporoko) – Optional but traditional
- 2 pieces Smoked Catfish or Dried Fish (washed and de-boned)
- ½ cup Ground Crayfish (essential for the authentic taste)
The Aromatics & Spices
- 2 Red Bell Peppers (Tatashe)
- 2–3 Scotch Bonnet Peppers (Ata Rodo) – Adjust for heat
- 2 Onions (1 chopped, 1 blended)
- 2 tbsp Iru (Fermented Locust Beans) – Optional, adds a deep umami flavor
- 2 Seasoning Cubes (Maggi or Knorr)
- Salt to taste
The Vegetables (Choose one)
- Bitter Leaf (washed thoroughly to remove bitterness)
- Spinach (chopped)
- Ugu (Fluted Pumpkin leaves)
Instructions
1. Prepare the Meats and Stock
- Wash the assorted meats and stockfish thoroughly.
- Place them in a pot with chopped onions, seasoning cubes, and salt.
- Cook until tender. (Start with tough meats like Shaki/Tripe first, then add beef/goat later).
- Important: Save the liquid (stock) left in the pot. You will need this later.
2. Prepare the Paste and Peppers
- Blend the red bell peppers, scotch bonnets, and one onion into a smooth puree. Set aside.
- In a small bowl, mix the ground egusi with the 1 cup of warm water. Stir until it forms a thick, yellow paste. Set this aside to swell.
3. Fry the Egusi Base
- Pour the red palm oil into a dry pot and heat it on medium heat. Do not let it smoke or bleach.
- Add the remaining chopped onion and fry until translucent.
- Add the egusi paste to the oil.
- Stir-fry continually for about 10–15 minutes. The egusi will start to curdle and look like scrambled eggs. You want the oil to separate slightly from the graininess of the egusi. This frying step is crucial for removing the “raw” taste.
4. Build the Soup
- Add the locust beans (iru) and the blended pepper mix to the fried egusi. Stir well.
- Pour in your meat stock (and a little extra water if the soup is too thick).
- Cover the pot and let it simmer for about 15 minutes. You should see the oil rise to the top again.
- Note: If you want big “lumps” of egusi, do not stir too vigorously during this stage.
5. Add Proteins and Seasoning
- Add the cooked meats, dried fish, and stockfish to the pot.
- Stir in the ground crayfish.
- Taste the soup. Add salt and extra seasoning cubes only if needed (the stock and crayfish are already salty).
- Simmer for another 10 minutes to let the meats absorb the flavor of the soup.
6. Add the Vegetables
- Add your vegetable of choice (Spinach, Bitter leaf, or Ugu).
- Stir gently.
- Turn off the heat immediately (or after 2 minutes) to keep the vegetables fresh and green. The residual heat will finish cooking them.
Serving Suggestions
Egusi soup is traditionally “swallowed” rather than chewed. It is served with a dough-like side dish:
- Pounded Yam (Most popular)
- Eba (Cassava meal)
- Fufu
- Semovita
Quick Tip: If your Egusi tastes too “raw,” it usually means it wasn’t fried long enough in step 3. Patience is key!