Egusi Soup
A rich, nutty, and hearty West African soup made with ground melon seeds, leafy vegetables, proteins, and aromatic spices.
Servings 6 servings
Calories 450kcal
Cost $15
Equipment
- Mortar and Pestle
- Large Pot
- Blender
Ingredients
Egusi Seeds
- 1 cup egusi seeds ground into a fine powder
Vegetables
- 2 cups spinach or ugu leaves chopped
- 1 cup bitter leaf chopped
- 1 cup okra sliced
Proteins
- 1 lb assorted meats goat, beef, or chicken, pre-cooked
- 1/2 cup stockfish cleaned and cooked
- 1/4 cup crayfish ground
Base Ingredients
- 2 cups palm oil
- 4 medium tomatoes blended
- 2 medium onions blended
- 2 medium peppers blended
Instructions
- Grind the egusi seeds into a fine powder and mix with water to form a thick paste.
- Wash and chop the vegetables (spinach, ugu, bitter leaf, and okra).
- Clean, season, and cook the meats, stockfish, and crayfish as needed.
- Blend the tomatoes, onions, and peppers into a smooth puree.
- In a large pot, heat the palm oil over medium heat. Add the blended tomato mixture and cook until the oil separates from the sauce.
- Add the egusi paste in small dollops to the pot. Allow it to cook and form lumps, or stir for a smooth texture, depending on your preference.
- Incorporate the pre-cooked meats, stockfish, and crayfish into the pot and stir well.
- Fold in the chopped vegetables and let the soup simmer until the vegetables are tender.
- Adjust seasoning with salt, bouillon, or additional spices as needed.
- Serve hot with fufu, pounded yam, eba, or rice.
Notes
Egusi soup is traditionally served at weddings, festivals, and family gatherings. It can be stored in an airtight container in the refrigerator for up to 3–4 days or frozen for longer storage.