05/11/2025
Nigerian Egusi Soup:
Ingredients
- 2 cups ground egusi (melon seeds)
- 1/2 cup palm oil (adjust to taste)
- 1 medium onion, chopped
- 2–3 cups assorted meat (beef, goat, or chicken)
- 1–2 cups stockfish or dried fish (optional)
- 1–2 cups ground crayfish
- 2–3 cups chopped leafy vegetables (spinach, ugu, or bitter leaf)
- 2–3 cups water or meat stock
- 2–3 scotch bonnet peppers (or to taste)
- 1–2 bouillon cubes
pinch of salt to taste
Instructions
1. Cook the meat: Boil your assorted meat with chopped onions, salt, and bouillon until tender. Add stockfish/dried fish if using.
2. Prepare the egusi paste: In a bowl, mix ground egusi with a little water to form a thick paste.
3. Heat the palm oil: In a pot, heat palm oil on medium heat until it melts, then add some chopped onions and fry briefly.
4. Cook the egusi: Add the egusi paste into the pot and fry for 5–10 minutes, stirring continuously to prevent burning.
5. Add stock and meat: Pour in the meat stock and cooked meat, stirring to combine. Add ground crayfish and blended peppers. Simmer for 10–15 minutes.
6. Add vegetables: Stir in chopped leafy vegetables and cook for 5 more minutes.
7. Adjust seasoning: Taste and add salt or bouillon if needed.
8. Serve: Enjoy with pounded yam, fufu, amala, or rice.
✅ Tips:
- Frying the egusi properly in palm oil gives the soup a richer flavor.
- You can blend the egusi with a little water to form small lumps or leave as fine paste depending on texture preference.
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