How to Make Nigerian Egusi Soup

Today, I will be sharing my recipe on how to Make Nigerian Egusi Soup.

When I think of Egusi Soup, I usually associate it with the foods I would be pairing it with. My preferred choices are usually pounded yam, boiled plantains, rice, or Eba. Some people also like to pair it with fufu.

I love Egusi Soup! It’s definitely on my list of all-time favorite Nigerian soups.

For those who are not familiar with Egusi soup, it is made with ground melon seeds (Egusi), leafy vegetables, and a mix of meats and/or fish.

With this easy recipe, you too can make Egusi soup at home and fall in love with the taste of it.

So How Do You Make Nigerian Egusi Soup?

Let’s get started!

To get started, you will need ground egusi (melon seeds), assorted meats like beef, goat meat, and tripe, smoked fish (optional), stockfish, palm oil, spinach or ugu (Nigerian pumpkin leaves), onion, ground crayfish, ground pepper, stock cubes, salt, meat or fish stock, and water for mixing the egusi.

Begin by cooking the assorted meats and stockfish in a large pot with stock, onions, stock cubes, and salt until the meats are tender.

Mix the ground egusi with water to form a smooth paste and set it aside. 

In a separate pot, heat palm oil over medium heat, being careful not to let it smoke. Add the chopped onions and sauté until aromatic.

Gradually add the egusi paste in small scoops, stirring constantly to prevent clumping. Allow the egusi to fry for a few minutes.

Pour in the meat stock and stir gently to combine. Add the cooked meats, stockfish, and smoked fish (if using).

Stir in the ground crayfish and ground pepper, adjusting the seasoning with salt and additional stock cubes if needed.

Let the soup simmer for about 10–15 minutes to blend the flavors and thicken. 

Finally, stir in the chopped spinach or ugu and allow it to simmer for another 3–5 minutes, just enough to soften the leaves.

You did it! Your Egusi Soup is ready. I usually serve this dish with hot with pounded yam, eba, amala fufu.

Nigerian Egusi Soup Recipe

Florence Akpotaire

Learn how to properly make Nigerian Egusi Soup.

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Prep Time 15 minutes mins

Cook Time 1 minute min

Total Time 1 hour hr 15 minutes mins

Course Main Course

Cuisine Nigerian

Servings 4 People

Equipment

• Large Cooking Pot for boiling the assorted meats and later simmering the soup.
• Mixing Bowl to mix the ground egusi into a paste.
• Frying Pan or Medium-Sized Pot for frying the egusi paste and finishing the soup.
• Wooden Spoon or Spatula for stirring the egusi paste and soup to prevent burning.
• Knife for chopping onions and leafy vegetables.
• Cutting Board for preparing the onions and vegetables.
• Measuring Cups and Spoons: to measure water, palm oil, and other ingredients.
• Colander or Strainer to rinse the spinach or ugu leaves and smoked or crayfish (if needed).
• Blender or Grinder to grind egusi seeds, crayfish, and pepper (if not pre-ground).
• Tongs or Slotted Spoon for handling the boiled meats.

Ingredients

  

• 1½ cups ground egusi (melon seeds)
• 1½ lbs assorted meats (beef, goat meat, tripe)
• 1 smoked Fish Optional
• 1 cup stockfish (pre-soaked in warm water)
• 1 cup palm oil
• 2-3 cups spinach or ugu (Nigerian pumpkin leaves), chopped
• 1 medium onion, chopped
• 3-4 tbsp ground crayfish
• 2 tbsp ground pepper (or to taste)
• 2-3 stock cubes
• Salt to taste
• 4 cups meat or fish stock (or water)
• 1 cup water (for mixing egusi)

Instructions

 

Cook the Meats:

• In a large pot, boil the assorted meats (beef, goat, and tripe) with salt, chopped onions, and stock cubes until tender. This can take about 30–40 minutes. 
• Once the meat is cooked, set it aside and reserve the stock.

Prepare the Egusi Paste:

• In a bowl, mix the ground egusi with a cup of water to form a thick paste.
• Set aside.

Heat the Palm Oil:

• In another pot, heat the palm oil over medium heat until it melts but is not smoking. 
• Add the chopped onions and fry for about 2 minutes until translucent.

Fry the Egusi Paste:

• Add the egusi paste to the oil and fry, stirring continuously to avoid burning.
• Let it fry for 8–10 minutes, or until it starts to dry and crumble into small lumps.

Add Meat Stock and Crayfish:

• Slowly add the reserved meat stock or water to the fried egusi, stirring to dissolve any lumps.
• Then, add the ground crayfish and ground pepper. 
• Allow it to simmer for about 10 minutes, stirring occasionally.

Add Meats and Fish:

• Add the cooked meats, stockfish, and smoked fish (if using) to the pot.
• Stir well to combine and let it cook for another 10–15 minutes so the flavors can meld together.

Add Leafy Vegetables:

• Finally, add the chopped spinach or ugu (pumpkin leaves) and let it cook for another 3–5 minutes.
• Adjust seasoning with salt or more stock cubes if needed.

Serve:

• Once the vegetables are tender, remove the soup from heat. Serve your delicious egusi soup hot with pounded yam, boiled plantains, eba, fufu, or rice.
  

Notes

Keyword Egusi Soup, How to Make Egusi Soup, Nigerian Egusi Soup

Now that you are done with preparing your Egusi Soup, it is ready to be served for lunch or dinner! Let me know if you enjoyed making this traditional Nigerian soup!