Nigerian
Egusi Soup
A rich Nigerian egusi soup made with ground melon seeds, palm oil, crayfish, dried fish, and leafy greens. It is thick, savory, and best served with pounded yam, eba, or another swallow.
Watch it madeSisi Jemimah's Recipes · 13:47
Ingredients
- Ground egusi seeds3/4 cup
- Assorted cooked meat, such as beef, tripe, or goat meat250g
- Meat stock1 1/2 cups
- Palm oil1/4 cup
- Dried fish, cleaned and deboned1 small piece
- Stockfish, soaked and softened1 small piece
- Ground crayfish2 tablespoons
- Onion, finely chopped1 small
- Scotch bonnet peppers, blended or finely chopped1 to 2
- Iru, fermented locust beans1 teaspoon
- Seasoning cube1
- Ugu leaves or bitterleaf, sliced2 cups
- Saltto taste
- Wateras needed
Method
- If using raw meat, season it with a little onion, salt, and seasoning cube, then boil until tender and reserve the stock.
- Mix the ground egusi with 3 to 4 tablespoons of water to form a thick paste.
- Warm the palm oil in a pot over medium heat until it loosens but does not bleach.
- Add the chopped onion and iru, then fry for 2 minutes until fragrant.
- Add the egusi paste in small lumps and fry gently for 8 to 10 minutes, stirring carefully so the egusi cooks and separates without burning.
- Stir in the blended scotch bonnet, ground crayfish, dried fish, stockfish, and cooked meat.
- Pour in the meat stock, add the seasoning cube, and simmer uncovered for 15 to 20 minutes until the oil rises and the soup thickens.
- Taste and adjust with salt, adding a splash of water if the soup is too thick.
- Stir in the sliced ugu leaves or bitterleaf and simmer for 3 to 5 minutes until just tender.
- Serve hot with pounded yam, eba, amala, or fufu.
Common questions
Can I substitute ugu leaves if I can't find them for Egusi Soup?
Yes. Spinach, kale, collard greens, or bitterleaf can work. Use sturdier greens if possible, and add them at the very end so they stay bright and don’t overcook into the soup.
How long does it take to cook Egusi Soup properly?
Plan for about 45 to 70 minutes total. Meat may take the longest if raw. The egusi itself usually needs 8 to 10 minutes to fry, then 15 to 20 minutes to simmer with stock and proteins.
What are the most common mistakes when making Egusi Soup?
The biggest mistakes are bleaching the palm oil, burning the egusi, adding too much water, and overcooking the greens. Also avoid stirring the egusi too aggressively at first, or it can turn grainy instead of forming rich lumps.
How should I store leftover Egusi Soup?
Cool it quickly, then refrigerate in a covered container for up to 3 to 4 days. For longer storage, freeze for up to 2 months. Reheat gently and add a little water or stock if it has thickened.
What should I serve with Egusi Soup?
Serve it hot with pounded yam, eba, fufu, amala, or semolina. These swallows balance the rich, oily soup well. You can also serve it with rice, though traditional swallows are the most common pairing.