expository essay on how to cook egusi soup

How to Cook Nigerian Egusi Soup (Frying Method) – A Step-by-Step Guide

Egusi soup is a popular West African soup that is made with ground melon seeds. It is often served with fufu, a doughy starchy food made from cassava or plantain. The frying method is a traditional way of cooking egusi soup, and it produces a rich and flavorful soup. This article will provide you with a step-by-step guide on how to make egusi soup using the frying method.

Ingredients

• 1 pound of dried egusi seeds
• 1 large onion, diced
• 2-3 tomatoes, diced
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 1 scotch bonnet pepper, seeded and diced (optional)
• 1 teaspoon of ground ginger
• 1 teaspoon of ground cumin
• 1/2 teaspoon of ground black pepper
• 1/4 teaspoon of salt
• 1 cup of vegetable oil
• 1/2 cup of water
• 1 pound of boneless, skinless chicken breasts, cut into 1-inch pieces
• 1/2 cup of palm oil
• 1/4 cup of chopped fresh cilantro leaves

1. In a large pot or Dutch oven over medium heat, add the vegetable oil. Once the oil is hot, add the diced onion and cook until softened, about 5 minutes. 2. Add the diced tomatoes, green bell pepper, red bell pepper, and scotch bonnet pepper (if using) and cook until softened, about 5 minutes more. 3. Add the ground ginger, ground cumin, ground black pepper, and salt and cook for 1 minute more. 4. Add the egusi seeds and stir to coat in the spices. Add the water and bring to a boil. Reduce heat to low, cover, and simmer for 45 minutes, or until the egusi seeds are soft. 5. Add the chicken breasts and cook until cooked through, about 15 minutes. 6. Stir in the palm oil and cilantro leaves and cook for 1 minute more. 7. Serve immediately with rice or fufu.

• If you can’t find dried egusi seeds, you can use frozen egusi seeds. Just thaw them before using them in this recipe.
• If you don’t have any palm oil, you can use vegetable oil instead.
• Egusi soup is traditionally served with rice or fufu. If you’re not familiar with fufu, it’s a Nigerian dough made from cassava or plantain.
• Egusi soup is a very versatile dish. You can add any vegetables you like, such as carrots, okra, or spinach. You can also add protein such as shrimp, fish, or tofu.
• Egusi soup is a delicious and hearty meal that is perfect for a cold winter day.
• 1 pound of peeled and cubed okra
• 1 pound of peeled and cubed pumpkin
• 1 pound of peeled and cubed water yam
• 1 pound of peeled and cubed white yam
• 1 pound of peeled and cubed red yam
• 1 pound of peeled and cubed sweet potatoes
• 1 pound of peeled and cubed plantains
• 1 pound of peeled and cubed cassava
• 1 pound of peeled and cubed yams
• 1 pound of peeled and cubed potatoes
• 1 pound of peeled and cubed carrots
• 1 pound of peeled and cubed onions
• 1 pound of peeled and cubed tomatoes
• 1 pound of peeled and cubed bell peppers
• 1 pound of peeled and cubed garlic
• 1 pound of peeled and cubed ginger
• 1 pound of peeled and cubed habaneros
• 1 pound of peeled and cubed Scotch bonnet peppers
• 1 pound of peeled and cubed cayenne peppers
• 1 pound of peeled and cubed poblano peppers
• 1 pound of peeled and cubed jalapeos
• 1 pound of peeled and cubed serrano peppers
• 1 pound of peeled and cubed chipotle peppers
• 1 pound of peeled and cubed ancho peppers
• 1 pound of peeled and cubed guajillo peppers
• 1 pound of peeled and cubed pasilla peppers
• 1 pound of peeled and cubed cascabel peppers
• 1 pound of peeled and cubed aj peppers
• 1 pound of peeled and cubed piqun peppers
• 1 pound of peeled and cubed habanero peppers

Instructions

1. In a large pot or Dutch oven over medium heat, add the palm oil. 2. Once the oil is hot, add the onions and cook until softened, about 5 minutes. 3. Add the tomatoes and cook until softened, about 10 minutes. 4. Add the peppers and cook until softened, about 5 minutes. 5. Add the okra, pumpkin, water yam, white yam, red yam, sweet potatoes, plantains, cassava, yams, potatoes, carrots, and onions. 6. Bring to a boil, then reduce heat and simmer for 1 hour. 7. Add the salt, pepper, and cayenne pepper to taste. 8. Serve with rice or fufu.

• To make the egusi soup more flavorful, you can add some smoked fish or meat.
• If you don’t have palm oil, you can use vegetable oil or canola oil instead.
• You can also add some other vegetables to the egusi soup, such as spinach, kale, or cabbage.
• Egusi soup is traditionally served with rice or fufu, but you can also serve it with other starches, such as plantains or yams.
• There are many different variations of egusi soup. Some popular variations include:
• Beef egusi soup: This variation is made with beef instead of fish or meat.
• Chicken egusi soup: This variation is made with chicken instead of fish or meat.
• Vegetarian egusi soup: This variation is made without any meat or fish.
• Okro egusi soup: This variation is made with okra in addition to the other vegetables.
• Spinach egusi soup: This variation is made with spinach in addition to the other vegetables.
• Kale egusi soup: This variation is made with kale in addition to the other vegetables.
• Cabbage egusi soup: This variation is made with cabbage in addition to the other vegetables.

Egusi soup is a delicious and nutritious

How To Cook Egusi Soup Frying Method?

Q: What are the ingredients for Egusi Soup Frying Method?

A: The ingredients for Egusi Soup Frying Method are:

• 2 tomatoes, diced
• 1 scotch bonnet pepper, diced (optional)
• 1 teaspoon of ground coriander
• 1/2 teaspoon of salt
• 1/4 teaspoon of black pepper
• 1/4 cup of vegetable oil
• 1 cup of water
• 1/2 cup of stock (chicken or vegetable)
• 1 pound of boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
• 1/2 cup of cooked, peeled and diced potatoes
• 1/2 cup of cooked, peeled and diced carrots
• 1/2 cup of cooked, peeled and diced green beans
• 1/4 cup of chopped fresh parsley leaves

Q: How do I cook Egusi Soup Frying Method?

A: To cook Egusi Soup Frying Method, follow these steps:

1. In a large pot or Dutch oven over medium heat, add the vegetable oil. Once the oil is hot, add the onions and cook until softened, about 5 minutes. 2. Add the tomatoes, bell pepper, scotch bonnet pepper (if using), cumin, coriander, salt, and black pepper. Cook for 5 minutes more, or until the vegetables are softened. 3. Add the egusi seeds and stir to coat in the spices. Add the water and stock and bring to a boil. Reduce heat to low and simmer for 30 minutes, or until the egusi seeds are soft. 4. Add the chicken and cook until cooked through, about 15 minutes. 5. Add the potatoes, carrots, and green beans and cook until heated through, about 5 minutes more. 6. Stir in the parsley and serve immediately.

Q: What are some tips for making Egusi Soup Frying Method?

A: Here are some tips for making Egusi Soup Frying Method:

• To make the egusi seeds soft, you can soak them in warm water for 30 minutes before cooking.
• If you don’t have a mortar and pestle, you can use a food processor to grind the egusi seeds.
• Be careful not to overcook the egusi seeds, as they will become mushy.
• Serve Egusi Soup with fufu, pounded yam, or rice.

Q: What are some variations on Egusi Soup Frying Method?

A: There are many variations on Egusi Soup Frying Method. Some popular variations include:

• Adding smoked fish or dried shrimp to the soup.
• Using different vegetables, such as okra, cabbage, or spinach.
• Adding meat, such as beef, lamb, or goat.
• Using different types of stock, such as chicken, beef, or vegetable.
• Garnishing the soup with fresh herbs, such as mint, basil, or parsley.

Q: What are the health benefits of Egusi Soup Frying Method?

A: Egusi Soup Frying Method is a healthy and nutritious soup that is high in protein, vitamins, and minerals. Some of the health benefits of Egusi Soup Frying Method include:

• It is a good source of protein, which is essential for building and repairing tissues.
• It is a good source of vitamins A and C, which are important for eye health and immunity.
• It is a good source of iron, which is essential for red blood cell production.
• It is a good source of magnesium, which is important for bone health and muscle function.

Egusi soup is a delicious and nutritious Nigerian soup that can be enjoyed by people of all ages. It is a versatile dish that can be customized to suit your taste. The frying method is a quick and easy way to make Egusi soup, and it produces a rich and flavorful broth. If you are looking for a new and exciting way to enjoy Egusi soup, be sure to try the frying method.

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Nigerian Egusi Soup

Egusi soup is unarguably the most popular Nigerian soup. In my few years as a food blogger and Nigerian food lover, I have learned that different recipes exist across different Nigerian ethnic groups.

The Yorubas make efo elegusi while the Igbos make ofe egusi, all with similar ingredients but with slightly different approaches.

Like I stated on the introductory page; Nigerian egusi soup is the most popular around here.

What you find below is a delicious plate of egusi soup and fufu, a popular Nigeria combination.

Ingredients For Egusi Soup

Serving: 12

preparation time: 80 minutes

1KG or 2.2lb beef 4 cups of egusi (melon) 1lb or 500g Roasted fish. Half a cup of ground crayfish a handful of sliced ugu (fluted pumpkin) leaves 2 seasoning cubes Salt to taste Pepper to taste (scotch bonnet). One medium-sized Stock fish head (okporoko) 20g Dawadawa or opkei (local ingredients)

The above-listed ingredients will make a large pot of egusi soup. See the bottom of this page. This soup will serve a family of 4 persons three times. You can always refrigerate leftovers.

This recipe shows you how to prepare Egusi soup with lumps, the kind you only find in posh restaurants and eateries.

Preparation

Parboil the meat with all the ingredients, it is advisable to parboil meat with some ingredients before adding them to the principal food, this improves the taste of the meat.

Parboil for about ten minutes, then add water and cook till the meat is tender and the stock (water) is about to dry. Use two seasoning cubes, a teaspoon of salt and a half cup of sliced onions.

Pour hot water over the stockfish in a bowl and wash thoroughly to remove sand, then set aside. Also, remove the center bone from the roasted fishes, wash and set aside too.

How to make Egusi Soup with Bitterleaf

Then transfer the already cooked meat into the pot, stir.

Add the washed dry fish, stockfish, ground crayfish, a seasoning cube, ground scotch bonnet pepper, and 2 cups of water. Then cover halfway and allow boiling for the next ten minutes.

Stir occasionally to avoid burning. One spoon of ground dawadawa (local ingredients), and a taste for salt and pepper.

Add a handful of sliced utazi leaves.

Allow to simmer on low heat for 2 minutes, stir, and you just made a delicious pot of egusi soup

How to Serve Egusi Soup

This is how you make the best Egusi soup with lumps, the kind you only find in posh restaurants and eateries. 😀

You can serve with eba or fufu, in fact, any of the Nigerian swallows will make an impressive combination

What is Nigerian swallow? Learn all about it and all other ‘swallow recipes’

I also enjoy eating this soup and pounded yam together.

Egusi Soup and Pounded yam

The most popular way to serve this soup is to pair with pounded yam. If you are desiring a delicious plate of egusi soups and pounded yam, prepare them separately.

Follow the recipe on this page to make the soup.

Pounded yam is just boiled yam that underwent the process of pounding 😀

Recipes exist that have taken away the strenuous process of pounding. I learned you could make pounded yam with blenders or just buy yam flour and do it the easy way.

Here is the recipe for Pounded Yam

When you are done, you can serve both together.

Note: This soup can also be made with fluted pumpkin, they should follow the same process, the only difference is that bitter leaves should be replaced with fluted pumpkin leaves.

Egusi Soup Recipe

Ingredients   .

• 2 KG Assorted meat
• 4 cups of egusi melon
• Roasted Mackrel about two medium sizes
• Half cup of ground crayfish
• 2 cups of washed bitter leaves
• 3 seasoning cubes
• 300 ml of palm oil
• Salt to taste
• Pepper to taste scotch bonnet.
• One medium-sized Stock fish head okporoko
• 20 g Dawadawa or opkei local ingredients

Instructions  

• Set a cooking pot on heat and allow drying. add the palm oil and allow to heat for 2 minutes but don't let it bleach.
• Disolve the egusi seeds in a cup of water and add to the heated oil.
• Fry the dissolved egusi seeds in palm oil for the next 8-10 minutes. Always stir to avoid burning it.
• Once the egusi is fried, add 6 cups of water, the cooked meat, stir. add the roasted fish, stockfish, ground crayfish, a seasoning cube, ground scotch bonnet pepper then cover and allow to boil for the next ten minutes.
• Stir occasionally to avoid burning.
• Add the already washed bitter leaves, one spoon of ground dawadawa (local ingredients), taste for salt and pepper.
• Allow to boils for ten minutes, stir in between.
• Serve Egusi soup and garri (eba), alternatively, you could serve with pounded yam.
• This is how you make the best Egusi soup with lumps, the kind you only find in posh restaurants and eateries. ?

Here is The complete List of All Nigerian Soups

Return to Homepage – All Nigerian Foods

99 Comments

How do I prepare Egusi soup with fresh tomatoes

Wow thanks ma

I don’t use to fry my melon,I fry my pepper with my palm oil,then add my ingredients and my dry melon,I don’t sock it, just want to know if my method is okay

WILL SURELY TRY THIS OUT. CAN GROUNDNUT OIL BE USED IN PLACE OF PALM OIL? MY HUSBAND MADE IT ONCE WITH GROUNDNUT OIL AND IT WAS SO NICE

Nope, you cannot replace palm oil in Nigerian soups.

To be candid, you’re indeed a guru ! I’ve tried this way of yours tonight; it’s absolutely delicious to be ignored. Once again, you’re wonderful.

Thanks for your feedback dear, you are a guru too.

Pls with ur direction u did not add usu

If you are using it, it should follow the egusi.

Plz hw cn u use osu to thick ur soup? Tnx alot luv ur blog

Same way you use egusi, you ground it. Thanks for asking.

Please what’s ground osu?

I am a 14 year old nigerian but and live in america, and speak like an american. How do i make egusi soup I have ate it before..

Nyc 1..one big pot of egusi will soon land

Always proud of been a chef

Although i know how to prepare egwusi soup but i will try this recipe thanks

Talk true!! U just learnt it now. Hahahahahaha

How much is the cook book and how can I get it.

Please call 08035051468 for the cookbooks.

Wow! Thanks a lot Chidi! This instruction is clearly stated but like u said “…Add the egusi paste and keep stirring for the next eight to ten minutes to form seed-like crumbs…” Then when am I suppose to add the pepper? Pls reply. Thanks!

You add the pepper after you add the meat, crayfish, then pepper.

Thanks a lot!!!! Up Chidi!!!!

Yeah! You are great, infact, your cooking method is superb, Keep up the good work.I luv ur style of cooking, pls do send me more on how to cook native soup, i love learn more from you and my God will surely bless u nd ur handwork. Amen! Carry-Go!

Really thankful for this recipe, I just used it and it’s my first time and my Egusi tastes good. Although, I think it’s a little salty but it’s good still ?

When do you put the ogiri?

Right after the fish and crayfish.

Who said u re not genius. U stand out unique. My mom said am the best cook when I follow ur instructions. Like ur style.

I tried ur Caribbean rice n my husband loved it. Thank you

You are doing a great job. Love the mails u send to me. God bless u

I tried the catfish peppersoup recipe and method 2day with much uziza,utazi and scent leaf.It was d best,av never enjoyed p.soup like dat before.U’ll continue 2 grow in wisdom in Jesus name

absolutely fantastic cuisine! I love Nigerian foods thank you for you wonderfull recipes after work I will cook the bitter leave dish and envite my Nigerian friend to enjoy with me… how stunning is this dishes…”dis manjefiek” in Afrikaans! love you guys

thanks ,its delicious have tried it,so superb

I tried this recipe and it was superb. Thanks a lot ma

Thanks a lot

I just want to thank you a lot for a hav leant a lot through ur page. My d good Lord bless you

You are doing a good job

Is tomato, papper and onion not need to prepare egusi soup

Now I’ve got to know why my egusi soup never tasted good. Mehn I love this. Please how can I get your cook book and how much is it sold?

Thanks for improving me on cooking. But pls how do I use tomatoes to cook egusi soup (mellon) pls.

U are indeed a great teacher.thanks so much.

Waoooo.Chidi dis is really awesome.God bless u for spicing up our homes with different delicacies.U rock.

Thanx Chidi, but you dint say how the osu will be prepared. When do i add it?

@ Mina, just before you add the egusi.

Tanx chi baby, I prepared mine just d way u lectured and it looks exactly like d one in I saw and it was very delicious. God bless u for making me improved in my cooking, my family members are all happy.

thanks for this your site,my family are happy with me for your nice meals.

U are great loving this soup remain bless

I did as you directed and I made a nice Egusi soup today thanks for your clue I love that

thanks a lot, if not for u my visitors will not eat wat they want oo

i like it and i av learn alot also u are great keepon

Nice one chy! I have always loved to make my egusi soup to come out with balls, will that happen if I follow this recipe? And how do I order for your recipe book? Nice job, weldone!

I do much love this ur recipes and my husband did too

You are doing a great job dear. You are just the best cook jooor!

You are such an amazing cook, I love how you make egusi soup, u’ve got so much swags!!!!!! Good job. I’m glad I dotted all the lines to hook up site. Great way to go all the way in steps. Thumb up for u.

i jt want to thk u alot for i hv learn alot on ur program

Dear you are wonderful for your detail explanation, but my favourite dish is banga soup.

for my egusi soup I use either bitterleave/ ugu/ or uziza and otazi you can try it with uziza. it comes out great and lovely.

Its a great priviledge to av u as frnds. So keep it up cos it helps most wives to bcom an experrt cooker.thanks

I’ll try it out now. Last week I tried your okra recipe and the soup turned out delicious. Keep it up

The site is damn help to whoever like kichen… I have learned a lot .. Iam a chef . I have gone above others with this page.. Nuch love to the developer .

Aaaaaaaa tanks a lot…I just cook egusi soup and my America friends are going crazy….

Since some recipes have no universal English names, this may be hard to pull off in other localities like here in Uganda

Interesting Chidi. I just ordered for ur books which I got within three days in warri. In short I are really gifted. God bless u

Thanks for reporting dear, I am glad you got your cookbook without hassle.

SANTUS C You are just nwa afo Igbo and doing a great job.I am happy to be part of this.keep the good work,thumbs up.

It’s always a delight reading your page. Could you please use lay estimates for your measures such as one or two spoonfuls as opposed to 5 to 10 cl. I believe most of your followers would benefit more that way . More power to your elbow.

We measure some spices with spoons but liquid can not be counted in spoon… easily. However, I have edited most of my pages the include the equivalent in cups and spoons.

Anoda way i make my eguisi soup is by adding raw eggs to the grounded eguisi before frying, u should try it, it tastes great!

Thank you am Ethiopian dating a Seirra leon men, i made eguzi soup before once…he ate it but of course it was far from being perfect….am only concerned about bitter leave where i can find it….i used spinach before….i am asking around where to find it…thx alot….tomorrow my baby is going to be surprised.

Wow! A different method from what I know n grew up knowing. Thank you.

Yea its great! Keep up the good work.I luv the taste more wen u add 2 big bulbs of onions (blended). Eww 2 d tomatoes!

M so proud 2 b part of u guyz,I ve learn’t alot

You are doing a great job. Seriously! Keep it up and thank you. One pot of egusi coming up now!

I just followed the direction and I cooked egusi soup made with ugwu for the first time. Thanks a lot, you have made me proud of myself.

Chidi may God keep strengthening you….Amen #great dish

Alva, thanks for your comment

Im grateful for this blog cause my guy is Igbo and he cant stomach my type of food much, tho he tries. Now I am surprizing him with many dishes.

Gift, thanks for your comment. I used fresh pepper, you can also add tomatoes if you like the taste

really nice!!! i want to know why you didnt use fresh tomatoes and pepper, i think it improves the taste.

Thank you for the recipe. In Malaysia, it is kinda hard to get the ingredients, but I will try to get them as per recipe. My husband loves this egusi soup very much.

Thanks so much.for this wonderful site.You are blessed! Pls I want to be receiving newslettes frm u on diff kinds of recipe.God bless u and keep the good work.

The soup turned out great. Keep doing the good work. Thanks

Wow am so happy to know how to prepare Egusi soup now thanks for the good work

thanks alot.God bless you nd increase your talent.

I have learned a lot on how to make egusi soup,I am a south african woman married to a nigerian man.It was a challenge for me to cook for him coz he doesn’t like my food,but now am glad I know

Thanks for the egusi soup recipe, thank God i got ur page. Cos i have lean alot from u. God blesss

Thanks for your courageous undertaking putting together this great food blog. It is a great expose of one of the most important aspects of African civilization. Our cuisines is second to none in the world and I thank you for opening it up to the world. I like egusi soup too, Thanks for a nice job.

In fact, u are great! it’s not that I can’t prepare food but I believe dat will lean everyday. And from what I am reading on this site I believe indeed that you are superb. Keep the ball rolling. God is ur strength.

Ade, say the truth and shame the devil… You don’t know how to cool, simple. Come and beat me, I dey my village.

i need how cook delicious plenty Egusi soup for my wedding. thanks

Do you think this soup is the most popular in Nigeria?

How much is the Ultimate Nigerian Cook Book? I want to buy one

I tink is very popular.do to its delicious teste.

Because it is an African food and I like it.

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How to Make Nigerian Egusi Soup Recipe | Egusi Soup Recipes

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This Nigerian Egusi Soup recipe will show you how to make this popular West African soup with melon seeds.

Egusi is a West African name for the seeds of plants like squash, melons, and gourds that, when dried and ground become a staple ingredient in many West African dishes .  Particularly, in Nigerian culture , egusi is popular with pounded yam. These seeds are rich in fat and protein, and add these essential nutrients into West African Cuisine.

Nigerian Egusi Soup is a soup thickened with ground melon seeds and contains leafy and other vegetables.  It is one of the most popular soups prepared by most tribes in Nigeria with considerable variation and often eaten with dishes like Pounded Yams.  Prepare it with goat, beef, fish, or shellfish!

Nigerian Egusi Soup Recipes

This recipe will show you how to make Nigerian Egusi Soup, a popular West African soup made with melon seeds.

• 1 cup blended onions (about 3- 5 and fresh chilies, to taste)
• 4 cups egusi (melon seeds, ground or milled)
• 1⁄2 – 1 cup palm oil
• 2 teaspoons fresh Une (Iru, locust beans)
• Salt (to taste)
• Ground crayfish (to taste)
• 7– 8 cups stock
• Cooked Meat & fish (quantity and variety to personal preference)
• 2 cups cut pumpkin leaves
• 1 cup waterleaf (cut)
• 3 tablespoons bitter leaf (washed)

EGUSI PASTE:

• Prepare the egusi paste:
• Blend egusi seeds and onion mixture. Set aside.

MAKE THE SOUP:

• In a large pot, heat the palm oil on medium for a minute and then add the Une.
• Slowly add the stock and set on low heat to simmer.
• Scoop teaspoon size balls of the egusi paste mixture into the stock. Be sure to keep ball shape.
• Leave to simmer for 20 – 30 minutes so the balls cook through.
• Add the meat and fish and other bits which you’d like to use.
• Add cut-up pumpkin leaves. 
• Add the waterleaf.
• Stir and put a lid on the pot and allow cook for 7–10 minutes, till the leaves wilt.

Add the bitter leaf.  Leave the lid off while the cooking finishes for another 5-10 minutes.

Stir, check seasoning and adjust accordingly.

Now you can sit back and enjoy your delicious Nigerian Egusi Soup!

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19 Comments

We loved this recipe, would definitely make this again.

I love this method

Delicacy meal

Delicious, I love this recipe

I loved this recipe my Husband is from Nigeria and I wanted to make his favorite dish. He usually cooks rgis for himself. I felt it was time I cooked for him and show him I can make hos favorite dishes as well

This recipie worked It was nice I loved it?

So, there’s no part where it says you should add water????

very very delicious meal hummmun

This recipe will definetly make sense o

Thank you for this very delicious recipe!

It’s different from what I know.. but thanks ?

Thank you for this love your way so much

Love the cook

Nice recipe

I love this thanks so much for this wonderful method perfectly okay

THANK YOU SO MUCH FOR THIS RECIEPE

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• Recipes By Ingredients

Nigerian Egusi Soup

A creamy, nutty staple that varies from region to region.

Ozoz Sokoh is a food explorer focused on celebrating and documenting West African culinary heritage.

Serious Eats / Maureen Celestine

Why It Works

• A combination of beef chuck roast, red onion, and ground crayfish infuse the stock with layers of flavor. 
• Mixing ground egusi seeds and water yields a paste that, when poached in stock, produces a thick, creamy soup with a curd-like texture.

Creamy, nutty egusi soup is a staple in homes and bukas, or street food stalls, across Nigeria and in many parts of West Africa. The soup takes its name from egusi, or agushi―the seeds that both thicken and flavor it. Egusi soup typically features meat (such as beef, smoked poultry, goat, cow skin, and offal) and seafood (smoked dried fish or stockfish), as well as awara (Nigerian tofu), mushrooms, and greens. 

Oil-rich egusi seeds come from small, hard green melons speckled with cream-colored spots or streaks, which makes them resemble watermelons. Often referred to as the white-seed melon (cucumeropsis mannii), it’s related to other cucurbitaceous gourds, melons, and squashes. You may also see it labeled bitter melon (not to be confused with the bitter melon common to Asian cooking), a reference to its white flesh, which can be slightly bitter.

The seeds are first extracted from the melon’s flesh then sun-dried until their shells turn mustard yellow. Once dried, they are stored as-is, deshelled (either by machine or by hand, a more prized and expensive method), or ground into a coarse flour.

The seeds have a variety of culinary uses: they can be toasted for a snack; ground and pressed to extract a cooking oil; blended into nut butter; and milled into a flour for baking or thickening soups and stews―I've even made a pesto of sorts with it. Mgbam, a textured protein popular in eastern Nigeria, is made by combining ground egusi seeds and usu, a mushroom tuber (akin to a truffle but without the intense flavor).

To make egusi soup, I start by making a stock infused with beef, red onion, and ground crayfish. Once that’s ready, I blend coarsely ground egusi seeds with chopped red onion and water to form a thick, creamy paste, which I dollop into the simmering stock and poach, undisturbed, until the paste congeals. I then give everything a stir to break up the paste, creating curds. The finished soup, which can be topped off with a mix of wilted pumpkin and waterleaf greens, eats more like a stew. You might hear people say, "I'm eating soup" or "I'm licking soup," when eating egusi; these common phrases are a nod to its thicker consistency.

Take note that my version is only one of many. Across Nigeria, egusi soup varies from region to region and palate to palate. You'll find differences in the proteins, seasoning, and greens used, and, more importantly, in the way the egusi itself is prepared. For instance, a friend of mine from the east shared his recipe for a creamier style of egusi in which the ground seeds  are stirred into the stock and cooked, resulting in an even, creamy consistency; he finishes the soup with delicate herbs that add layers of freshness and flavor. In contrast, Egusi Ijebu from the southwest of Nigeria is similarly creamy but uses toasted and ground egusi seeds, and omits the greens. 

Egusi soup is commonly paired with swallows (soft cooked doughs made from roots, tubers, vegetables, flours, and more) like eba , fufu, lafun , and pounded yam (think mashed potatoes without seasoning, so the sweet delightful flavors of the yam shine through). You can also serve egusi with white rice (typically parboiled long-grain), dodo (fried plantains) , and other starchy preparations, such as boiled yam or plantain, or enjoy it on its own.

Recipe Details

Ingredients

For the Beef and Stock:

1 pound ( 450 g ) bone-in or boneless beef chuck roast , cut into 2-inch pieces

1 medium red onion (about 6 ounces; 175 g ), thinly sliced

2 tablespoons ground crayfish  (see note)

2 teaspoons ( 6 g ) Diamond Crystal kosher salt , plus more to taste; for table salt use half as much by volume or the same weight 

1/2 teaspoon Nigerian red dry pepper

For the Egusi Soup: 

1 medium red onion (about 6 ounces; 175 g ), roughly chopped

1/2 fresh habanero or Scotch bonnet pepper, stemmed (optional)

2 cups (10 ounces; 300 g ) ground egusi seeds (see note)

3/4 cup unrefined red palm oil (5 1/4 ounces; 150 g ), such as Obiji

Kosher salt and Nigerian red dry pepper

1 teaspoon ground crayfish  (see note)

3 1/2 ounces ( 100 g ) fresh pumpkin leaves, amaranth greens, or kale , rinsed and finely chopped (see note)

3 1/2 ounces ( 100 g ) fresh waterleaf or spinach , rinsed and finely chopped (see note)

1 tablespoon finely chopped fresh or dried bitter leaf or fresh dandelion greens (see note)

For the Stock: In a medium pot, combine beef, onion, crayfish, salt, pepper, and 6 1/2 cups water and bring to a boil. Lower heat to maintain a simmer and cook until the stock is slightly reduced and the beef is mostly tender, about 45 minutes (the beef will tenderize further when cooked in the soup). Using a slotted spoon, remove beef and transfer to a medium heatproof bowl; set aside. Reserve stock (you should have about 5 1/2 cups).

For the Egusi Soup: In a food processor or countertop blender, process onion, pepper (if using), and 1/4 cup water until smooth. Scrape into a medium bowl and stir in the ground egusi seeds. Add water, 1 tablespoon at a time, until a thick, creamy paste has formed (paste should be viscous and hold its shape). Set aside.

In a 4-quart saucepan, heat oil over low heat for 1 minute. Slowly add all of the reserved stock, along with the crayfish, and bring to a gentle simmer. Add paste, 1 heaped teaspoon at a time, to stock. Cover and cook, stirring and gently scraping the bottom of the pot occasionally, until all of the paste is firm and crumbly, about 25 minutes (patches of orange-red palm oil may bubble on top or around the sides).

Add reserved beef and stir gently to break up the cooked paste into curds (stirring more or less affects the size of the curds). Season with salt and pepper to taste. Continue to cook until beef is heated through and tender, and some of the orange-red palm oil pools on top, about 10 minutes.

Mound pumpkin leaves and waterleaf on top of soup without stirring, then cover and let steam until greens are wilted, about 2 minutes. Stir in wilted greens. Add bitter leaf and cook until soft, about 8 minutes. 

Divide soup among warmed bowls and serve hot or at room temperature with eba , lafun , dodo , or cooked white rice .

Special Equipment

Food processor or countertop blender

Ground crayfish is made from small prawns that are often sun-dried and smoked. 

You can find ground egusi seeds in many West African stores and online . 

You will find pumpkin leaves, also known as ugwu or ugu, in Nigerian and West African stores. Curly kale and collard greens are acceptable substitutes. 

You will find waterleaf in Nigerian and West African stores. If unavailable, substitute with spinach. 

You will find bitter leaf in Nigerian and West African stores. It can be purchased fresh, dried, or frozen. Most versions are washed and shredded, which tones down the bitterness. Other bitter greens, like dandelion, are a good substitute. 

To make a creamier egusi, in Step 2, add an additional 1/2 cup water to the blender, along with the ground egusi seeds. In Step 3, stir all of the paste into the soup at once, then proceed as directed. 

You can make egusi soup without the greens. If desired, simply omit the pumpkin leaves, waterleaf, and bitter leaf in Step 5, and proceed to serve. 

The soup thickens as it stands. Some people prefer to eat it on the day it’s made, while others prefer it the day after.

Make-Ahead and Storage

The simmered beef and stock can be refrigerated in separate airtight containers for up to 4 days, or frozen for up to 3 months (thaw before using).

Egusi soup can be refrigerated in an airtight container for up to 3 days or frozen for up to 1 month.

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Published: May 14, 2020 by Ajoke

Egusi Soup Recipe - How to cook egusi soup

This Egusi soup recipe is insanely delicious and easy to make. Before you say I write this about all my recipes, I just want to confirm once again that this is true. I can tell you, this soup  is the truth. It is simple and quick to make.

Let me show you how to cook egusi soup in easy steps. Serve this Nigerian soup with pounded yam, amala, eba, tuwo or any other swallow of choice.  

To begin with, I wasn't supposed to post this egusi soup recipe on the blog right away. Then, my family had this soup and it was a hit, so I thought I should share it. Whilst in the kitchen, my daughter told me she had been dreaming of eating noodles or okra soup for lunch.

Tough! I told her that we are having egusi soup for lunch, whether she likes it or not (giving her my serious African Mum's side eyes). We had the egusi soup with pounded yam, and she couldn’t stop singing its praises after eating it.

Furthermore, egusi soup is popular in Nigeria and it is best eaten with morsels or  “swallow” as it’s popularly called. Egusi soup and pounded are top of the list. Perfect food marriage the universe has ever brought together.

We have other types of soups too (you can check it out here ). Egusi soup is very easy to make in varied preferences.

I have more than four egusi recipes on the blog and all with different tastes because of the methods of cooking. The ingredients used in cooking varies too and it is safe to call it egusi soup 101 as it's in the simplest way possible and it can be ready under 40 minutes.

I made this soup with pepper mix , ground egusi (melon seed), smoked turkey, spinach, dried prawns and smoked mackerel.  I have a thing for smoked turkey that makes me want to add it to anything I cook.

Its no joke at all, I need deliverance. Don’t blame me though, I think whoever invented smoked turkey should be immortalised. The addition of smoked turkey elevated this dish and we all a second helping just licking the soup.

Ingredients

Ground melon

smoked turkey

Smoked Mackerel

Beef stock cubes

Nigerian pepper mix

Dried Prawns

Iru woro or pete (locust beans): substitute with ogiri or omit if you do not have it

Spinach: any type of spinach can be used but I used baby spinach

Methods of cooking egusi soup

Egusi (Ground melon seed which is not the same as pumpkin seed) can be cooked with a different method.

Frying method: I love this method and I use it a lot. You fry ground melon seed paste in palm oil first before adding the other ingredients.

Boiling method: Check out how I have used both methods in this lumpy egusi soup recipe

How to cook egusi soup in simple steps

• Add ground melon to a bowl, add about a cup of water and mix to form a paste then set aside. Wash and chop the spinach, drain in a colander and set aside.

• Place a big pan on medium heat, add palm oil and heat for about 3 minutes (Do not bleach oil) add the reserved chopped onions and Sautee till translucent
• Add pepper mix, locust beans and stir to combine. Bring to boil for 5 minutes.
• Add the egusi paste in bits to pepper, reduce the heat, do not stir and cover the pot with a lid. Cook for another 10 minutes.

• Remove the lid, and gently stir the soup. The egusi would be lumpy at this point, use the back of a ladle to break the lumps it into desired size/texture
• Add smoked turkey, ground crayfish and crayfish, beef stock (if using) and stir to combine. Add bouillon cubes, taste and adjust accordingly. I didn’t add salt to this soup as the smoked turkey and mackerel already contained salt. Continue to cook for another 10 minutes, check at intervals and stir to avoid burning if need be
• Add shredded smoked mackerel and gently stir into the soup. Add chopped spinach, stir to combine and cook for another 3 to 5 minutes. Take it off the heat, allow to cool for about 10 minutes before serving

Serve and enjoy with any Nigerian swallow of choice, you can even serve over white rice . Not afraid to try new things, cool, then we are related. you may also enjoy this soup with freshly baked Agege bread .

Can I make other types of egusi soup recipe?

Absolutely, check out other methods here

Is this soup healthy?

Yes, it is. It can be considered as a superfood and it is high in protein, vitamins etc. More importantly, I found an interesting read about egusi here   (melon seed) and its invaluable benefits. It is worth a read, Like everything in life, moderation is KEY!!!

What other vegetable leaves can I add to Egusi soup

I used baby spinach to cook this egusi soup but there are other varieties of green vegetable leaf that can be added as well

• Pumpkin leaves also called ugu
• Bitter leaves
• Waterleaf (called obe gbure in Yoruba) Check this gbure elegusi recipe for how to prepare it. waterleaf.

How to cook egusi without vegetable

In Nigeria (West Africa), the popular egusi soup recipe without vegetable is called egusi ijebu

Can I make egusi soup without oil?

Yes, you can, just skip the step where you add palm oil.

Which type of oil is the best for this soup?

I would say palm oil. I am yet to come across anyone who cooks the soup with vegetable oil.

Add beef, chicken or fish to the soup if you can't source smoked turkey.

Stockfish can be used to substitute smoked fish used in this recipe. If you will be using stockfish, ensure it is washed in hot water with salt. rinse clean to get rid of the debris before adding to the soup.

Other Nigerian Soup Recipes You should try

Nigerian beef stew : this can be served over this soup if you want.

Nigerian chicken stew

Efo elegusi

Catfish Stew

Finally, as always lovelies, if you make this egusi soup, I'll recommend it with pounded yam. Please leave a comment for me. Also, pin this recipe on Pinterest or tag me your beautiful yummy image on Instagram.

See you on my next post

All the best x

• 12 pieces smoked turkey grilled
• 3 smoked mackerel fillets
• 2 cups ground melon (egusi)
• Nigerian Pepper mix I used a combination of 2 red bell pepper, 2 scotch bonnet and 1 large onion, reserve little chopped onion for later
• 1 cup palm oil
• 1 tbsp locust beans (Iru woro) substitute with ogiri or dawadawa
• 1 tbsp ground crayfish use more if desired
• ⅓ cups dried prawns washed use more if desired
• 2 bouillon cubes
• cups chopped spinach washed
• 1 cup beef stock (optional, I used this because I had it in the fridge)

Instructions

• Add ground melon to a bowl, add about a cup of water and mix to for a paste then set aside
• Remove the lid, and gently stir the soup. The egusi would be lumpy at this point, use the back of a ladle to break it into desired size/texture
• Add smoked turkey, ground crayfish and crayfish, beef stock (if using) and stir to combine. Add bouillon cubes, taste and adjust accordingly. I didn’t add salt to this soup as the smoked turkey and mackerel already contained salt. Continue to cook for another 10 minutes, check at interval and stir to avoid burning if need be
• Add shredded smoked mackerel and gently stir into the soup. Add chopped spinach, stir to combine and cook for another 3 to 5 minutes. Take if off the heat, allow to cool for about 10 minutes before serving
• Substitute spinach for any other green leaves of choice
• Swap smoked turkey for beef or goat meat

This recipe was originally published in February 2019 but now updated for housekeeping with step by step photos and some tips.

DID YOU MAKE THIS RECIPE? PLEASE RATE IT AND LEAVE ME A COMMENT. USE #MYACTIVEKITCHEN OR TAG @MYACTIVEKITCHEN ON INSTAGRAM SO I CAN SEE YOUR PHOTOS, I WOULD LOVE TO SEE YOUR CREATIONS. THANK YOU!

Reader Interactions

September 25, 2023 at 8:01 pm

I definitely enjoyed the write up and how explanatory everything was.. kudos! Would make this sometime following the steps in my leisure time. Keep up the good work Ajoke!

August 10, 2023 at 8:12 pm

October 16, 2022 at 8:55 pm

March 21, 2022 at 11:35 am

February 10, 2022 at 10:35 pm

Question. Is it possible to make egusi soup without the crayfish? I don't eat crustaceans, but would love to enjoy this meal.

February 11, 2022 at 12:13 am

Yes, Sun, you can make egusi soup with ccrayfish. Thanks for stopping by and kindly let me know how you get on.

January 17, 2023 at 1:20 pm

Hey Sun if you don't like the taste of crustaceans you can just omit it, but if you don't eat them for dietary or moral reasons I would recommend you add ground dried seaweed with the seasoning. I use it as a crayfish substitute in many soups and stews.

January 20, 2024 at 10:57 pm

Yes you can however the flavour isn’t as pronounced as the dish is intended!

August 01, 2019 at 12:10 pm

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By Yewande Komolafe

Updated Oct. 12, 2023

A delicious blend of stewed leafy greens bathed in a nutty, creamy sauce of ground egusi seeds, this soup is incredibly popular across West Africa. The off-white, sliced almond-shaped seeds are harvested from the melon fruit of a climbing vine native to West Africa. Also known as egunsi, agushi or egwusi, they act as a thickener in soup, especially when combined with a broth and added to a base of onions, palm oil and irú. This recipe includes chunks of meaty roasted mushrooms and fresh tender spinach leaves, but use what’s available to you, whether that’s meat or more traditional hearty greens, like ẹ̀fó̩ tẹ́tẹ (amaranth greens), ugwu (fluted pumpkin leaves) or tender ẹ̀fó̩ gbure (waterleaf). Each version you make that’s a little different is also a little more personal. But it’s the seeds that make it always recognizable.

Featured in: Why Egusi Is More Than Just a Great Soup

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Ingredients

For the soup.

• 1 pound mixed mushrooms, such as oyster, button, shiitake, cremini and maitake, cleaned, trimmed and cut or torn into 2-inch pieces if large
• ¼ cup extra-virgin olive oil
• 1 packed cup dried, peeled egusi seeds or 1¼ cups ground egusi seeds
• 2 cups vegetable stock or water
• 1 pound fresh baby spinach (see Tip)

For the Ata Din-din

• 1 medium yellow onion, halved lengthwise
• 3 garlic cloves
• 1 (1-inch) piece fresh ginger, scrubbed
• 1 (16-ounce) jar roasted red bell peppers, drained
• ½ cup red palm oil
• 1 tablespoon irú (fermented locust bean) or 2 teaspoons dawadawa powder
• 1 teaspoon red miso (optional)
• 1 red or orange Scotch bonnet chile
• 1 plum tomato, chopped

Preparation

Heat the oven to 425 degrees. Spread the mushrooms in an even layer on a small rimmed sheet pan and drizzle with the olive oil. Season lightly with salt and, using your hands, toss to coat. Roast, turning the pan halfway through and tossing the mushrooms, until golden brown and crisp along the edges, about 25 to 35 minutes.

If using whole egusi seeds, add to a food processor, pulsing a few times, then grinding, until you get a medium-coarse meal, about 30 seconds to 1 minute. Move to a small bowl. (If using ground seeds, add them here.) Combine ground seeds with ½ cup vegetable stock or water. Season lightly with salt and set aside.

Make the ata din-din: In the food processor — no need to wipe it out — coarsely chop half of the onion, and all of the garlic and ginger. Add the roasted red bell peppers and pulse to a coarse purée.

Thinly slice the remaining onion and heat the red palm oil in a large skillet over medium heat. Add the sliced onions and cook until soft and translucent, 3 minutes. Add the red pepper purée and bring to a simmer. Add the irú or dawadawa powder and the red miso (if using). Drop in the whole chile and add the chopped tomato. Allow to simmer, stirring frequently until the sauce deepens in color, the tomato cooks down and any liquid dries out, about 12 minutes. The ata din-din should resemble a cooked relish with oil on the surface. Season lightly with salt and move about half of the sauce to a bowl.

While the sauce simmers, bring a large pot of salted water to a boil over high heat. Blanch the spinach until just wilted and bright green, about 30 seconds. Drain and run under cold water immediately. Working in handfuls, squeeze the spinach as dry as you can. You should have about 2 cups packed. Set aside.

To the large skillet with ata din-din, increase the heat to medium-high and add the remaining 1½ cups stock. Bring to a simmer and dot the sauce with tablespoonfuls of the egusi purée. Reduce the heat to medium, cover and cook without stirring until the egusi purée absorbs the stock, thickening and congealing into lumps, about 10 minutes. Remove the lid and cook off any excess liquid, moving the skillet back and forth, to keep the cooked egusi in lumps. Increase the heat back to medium-high, separate the squeezed spinach, and scatter along with the roasted mushrooms into the skillet and top with the reserved ata din-din. Gently stir to distribute the spinach and mushrooms into the sauce, making sure the egusi stays in lumps.

Cook until spinach and mushrooms are warmed through, about 5 minutes. Taste and adjust the seasoning with additional salt, if necessary. Remove the whole chile and discard. Serve immediately, along with hot fufu .

• Egusi seeds and irú can be found dried and peeled, sold whole or finely ground at local West african grocers or online. If you can’t find egusi seeds, whole raw pine nuts or peeled raw pumpkin seeds — ground and cooked in a similar fashion — would replicate the creamy, nutty elements imparted by egusi seeds.
• You can replace the fresh spinach with 24 ounces of defrosted whole-leaf spinach, from frozen. Defrost the spinach in the refrigerator, squeeze dry in handfuls and measure 2 packed cups. Follow the instructions in Step 6 to add to the sauce.

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Private Notes

Cooking notes.

I made this exactly as instructed; turned out to be an expensive culinary misadventure. The photo on the NYT cooking page bears no resemblance to the recipe. You need to cut the spinach by 75%, double the tomatoes, and halve the mushrooms. Second, the author did not bother warning about the extremely pungent/alkaline smells that iru/dawadawa generate. For someone who has never tried this before, it might be repellent. We ended up throwing the stew in the trash and ventilating the kitchen.

I have had this soup and like it, but I can't imagine making it on my own. Making fufu from scratch, or even from fufu flour, has always looked like a big undertaking to me. In Haitian cuisine I believe it's called tonmtonm and is often served with kalalou (or gumbo).

I ate this when I was in West Africa; it's very good. The photo has a large ball of fufu in it, but no recipe. Fufu is a starchy dumpling that is pounded in a mortar for ages; one can buy instant fufu in West African stores in the states.

We are huge mushroom fans so those portions were just right. We just used dried lotus seeds instead of something fermented, and went with naan instead of the fufu. Didn’t smell anything but delicious to us. My husband had two bowls!

Made this recipe and only did only a few things differently because I couldn’t find certain ingredients because I made the dish last minute. I didn’t use iru or red miso, instead of red palm oil. I made an annatto inspired oil by using 1/2 cup vegetable oil and 1 tbsp each of sweet paprika and turmeric. Lastly, I used pumpkin seeds instead of Egusi. Absolutely delicious. Everyone in the house loved it.

This recipe looked and sounded excellent but we were unable to eat the finished soup. I bought the fermented dawadawa from a local but very small Nigerian restaurant/grocery. The proprietor warned me of the “uniqueness” but I was game. All was good until I added those to the recipe. We couldn’t tolerate the smell or the taste. An African adventure to be sure but just too different. I will go back to the Nigerian restaurant but I’ll avoid this dish.

I am Cuban, and was thrilled Ms. Komolafe is sharing her recipes. As an adult I now realize our cook was adding some of these "exotic" ingredients and cooking her native African recipes learned from her mother to our meals. I learned to love these recipes from her. With any recipe introducing unknown ingredients, I add very small amounts to a dish, and adjust by frequent tasting. I do not want to "westernize" all global foods -there is a reason they are beloved "national dishes" elsewhere.

I can second Ramya's comments about this recipe having too much spinach and mushrooms and being so bitter at the end of cooking that we threw the entire pot out. The dish and sauce tasted pretty good until the egusi and spinach and mushrooms were added.

This recipe is different from how my aunts and uncles make it. For me some of these ingredients would be hard to find in my area, and the mushrooms are a huge no for me because i don't like them. I've never had egusi soup with mushrooms.

Recipe Tags

• Food Processor
• Roasted Red Pepper
• West African
• Main Course

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How to Cook Egusi Soup

Last Updated: March 26, 2020

This article was co-authored by wikiHow staff writer, Amber Crain . Amber Crain has been a member of wikiHow’s writing staff for the last six years. She graduated from the University of Houston where she majored in Classical Studies and minored in Painting. Before coming to wikiHow, she worked in a variety of industries including marketing, education, and music journalism. She's been a radio DJ for 10+ years and currently DJs a biweekly music program on the award-winning internet radio station DKFM. Her work at wikiHow supports her lifelong passion for learning and her belief that knowledge belongs to anyone who desires to seek it. This article has been viewed 11,660 times.

Egusi, or melon seeds, is a staple ingredient in many West African dishes and makes a great thickening base for soups and stews. Start by grounding the egusi into a thick paste, then add the meat and veggies and simmer the soup until the meat gets tender. There are many variations of egusi soup out there, so feel free to tweak the vegetables or the kind of meat you use to suit your personal tastes.

Ingredients

• 3/4 cup (54 g) of egusi or melon seeds
• 1.5 pounds (680 g) of cubed beef stew meat
• 1 ⁄ 2 cup (120 ml) of peanut oil
• 2 large tomatoes, chopped
• 1 small onion, chopped
• 2 habanero peppers, seeded and minced
• 18 ounces (532 ml) of tomato sauce
• 3 tablespoons (43 g) of tomato paste
• 1.5 cups (350 ml) of water
• 2 pounds (910 g) of fresh shrimp, peeled and deveined
• 1 pound (450 g) of fresh spinach, washed and chopped

Makes 6 servings

Making the Egusi Paste

• Egusi is used as a thickening agent for soups and stews.

Cooking the Beef

• You can make your cubes slightly larger or smaller, depending on your preference. Try to make the cubes roughly bite-size.

• The oil is ready for the beef once it starts to simmer, which should take 4-5 minutes.

• You don’t need to cook the beef all the way through at this point.

Simmering and Serving the Soup

• You can use a food processor instead of a blender if you prefer.

• Place leftovers in an airtight container and keep them in the fridge. Enjoy your leftovers within 3-4 days.

Expert Q&A

Things you’ll need.

• Large pot with a lid
• Sharp knife
• Cutting board
• Measuring cups

You Might Also Like

• ↑ https://www.allrecipes.com/recipe/12978/egusi-soup/
• ↑ https://allnigerianfoods.com/nigerian-egusi-soup
• ↑ https://www.demandafrica.com/food/recipes/nigerian-egusi-soup/

About this article

To cook egusi soup, start by making the egusi paste. Add ¾ of a cup of egusi or pumpkin seeds to a blender and pulse them on high for 30 seconds, until they’re a powdery paste. Then, cut up 1.5 pounds of beef into 1-inch cubes and season them with salt. Brown them for 3-5 minutes in a pan over medium-high heat. Next, chop up 2 tomatoes, 1 onion, and 2 habanero peppers and process them in a blender until the mixture is uniform and smooth. Add the tomato mixture to the pot of meat, reduce the heat to medium-low and let it simmer for 40 minutes. Then, add the sauce, paste, 18 ounces of water, and 2 pounds of shrimp, and let it simmer for 10 minutes. Finally, add 1 pound of spinach and the egusi paste and simmer for another 10 minutes. For tips about how to serve the egusi soup, keep reading! Did this summary help you? Yes No

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Nigerian Egusi Soup Recipe

Published: Mar 15, 2022 · Modified: Feb 5, 2023 by Abi Olayiwola · This post may contain affiliate links ·

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Egusi soup is very popular across West Africa. It is prepared from ground egusi melon seed and typically cooked with meat or fish and leafy vegetables. The recipe I am sharing here is for easy and tasty Nigerian egusi soup, also known as “efo elegusi”, in Yoruba language. It is a version of egusi soup cooked with leafy vegetables.  

Efo elegusi is traditionally eaten with foods “swallow” like eba, fufu, iyan (pounded yam) etc. It is also a great accompaniment to rice, yam and plantain.

What Is Egusi?

One of the common questions about egusi on google is “Is egusi watermelon seed?”. No, it is not. It is the edible seed of egusi melon fruit ( Citrullus lanatus ) which is native to West Africa and looks like a small watermelon. The egusi melon has an inedible, bitter flesh and is cultivated just for the seeds.

Egusi melon seed is enclosed in a husk which needs to be opened to reveal the edible part. This creamy white kernel is called egusi/agushi, and the process of removing the husk is called “shelling”.

This melon seed with a high oil and protein content is a staple in West African cooking. Egusi has an earthy, savoury flavour which works well with African condiments like fermented locust beans , ogiri, dried fish etc. Apart from being ground to cook into different soups, it is fermented to make ogiri, a pungent condiment. It can also be fried, boiled or steamed to make snacks like mbika from congo, akara egusi from Western Nigeria etc.

How To Make Nigerian Egusi Soup

Here are the ingredients you need....

A few notes about the ingredients...

• Egusi melon seed: There is no egusi soup recipe without egusi melon, as the soup got its name from the seed. I’m sorry to say, but there is no substitute here. You can buy the seed from Amazon as well as African and Asian shops.
• Leafy Vegetable: Green leafy vegetable is an essential component of efo elegusi. I used kale, but you can use others. Commonly used leafy vegetables include cassava leaves (this is prevalent to Ghanaians), spinach, callaloo (efo tete), fluted pumpkin leaves (ugwu), collard green, spring greens, water leaf, bitter leaf, uziza etc.
• Added Protein: Egusi soup is typically cooked with an assortment of meat and fish – beef, chicken, dried fish, smoked fish, seafood etc. You can use whichever you prefer or even skip these to make it suitable for vegetarians. Egusi melon seed is a good source of protein and quite nutritious on its own.
• Ground or whole egusi: It is best to buy whole egusi seeds as this will allow you to see how fresh the seeds are; and reduce the risk of purchasing adulterated ground products. In some local markets, you can buy the whole seeds; which will be ground in a mechanical grinder in your presence. You can grind melon seeds at home either by using a smoothie maker, coffee grinder or the dry mill grinder, which usually comes as a set with regular blenders. If you don’t have any of these, you can add water to seeds and liquidize in your blender before cooking.

How To Make It

• Blend red bell pepper, scotch bonnet pepper, tomatoes and one onion in a food processor with a cup of water.
• Defrost the frozen seafood. Wash, strip and slice the kale; chop the remaining onion. Cut the smoked mackerel fillets into smaller pieces. Keep to one side.

Heat the oil in a saucepan for 30 secs, add the chopped onions. We are not looking to bleach the oil here. Fry until the onions appear translucent, then add the locust beans . Stir for one minute to prevent sticking.

Add the blended pepper mix and leave to cook for around 15 mins, stirring occasionally, then add some water into the pot (3-4 cups). Pour in the dried fish and ground crayfish with some salt to taste. Smoked mackerel is salty, and will make the soup more salty, so make allowance for that. Leave to simmer for 5 mins.

• Take 2 tablespoons of the cooking sauce and add into the egusi. Mix well to make a thick paste. Use your hands to make small egusi balls before dropping into the pan.

Reduce the heat and allow to cook for 15 mins.

• Mix in kale and smoked mackerel. If you think the soup is too thick, add some more water. Leave to simmer for 10 mins, still under low heat.
• Add the seafood and leave for 5 mins.

• Remove from heat and serve.

Palm oil is preferred as it gives a distinct flavour and colour to efo elegusi. However, if you do not have access to or do not like to use palm oil, vegetable oil should be fine.

How do I make my egusi lumpy? Some people prefer their egusi soup with lumps of egusi. If you are one of those people, a cheat method is to mix some eggs into the egusi. So when you are adding liquid, combine ½ of an egg, mix it in; and add it into the pan in small balls. Follow the steps in this recipe after that, and you will end up with lumps of egusi in your soup.

How do I store egusi: Egusi seeds will keep in an air-tight container under ambient conditions for a few weeks. Ground egusi will keep for less time because oil in the seeds goes rancid and gives a funny taste. The seeds and the ground egusi are best stored in the freezer as they will last many months.

Egusi soup will last a few days in the fridge and many weeks in the freezer.

Related Recipes

Other traditional West African soups you must try;

Miyan Taushe - Hausa Pumpkin Soup

Ndole - Cameroonian Bitter Leaf Stew

Peanut Soup

Ingredients    1x 2x 3x

• 3 Tomatoes
• 1 Red bell pepper
• 2 Scotch bonnet pepper
• 2 Onion
• ¼ cup Palm oil
• 1 tablespoon Fermented locust beans
• 3 tablespoons Ground crayfish
• 1 cup Dried fish
• Salt to taste
• 1 ½ cup Egusi
• 3 fillets Smoked mackerel
• 1 cup Mixed seafood
• 1 bunch Kale

Instructions  

• Heat the oil in a saucepan for 30 secs, add the chopped onions. Fry until the onions appear translucent, then add the locust beans. Stir for one minute to prevent sticking.
• Add the blended pepper mix and leave to cook for around 15 mins, stirring occasionally, then add some water into the pot (3-4 cups). Pour in the dried fish and ground crayfish with some a little salt to taste. Smoked mackerel is salty, and will make the soup more salty, so make allowance for that. Leave to simmer for 5 mins.
• Reduce the heat and allow to cook for at least 20 mins.

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How To Make Delicious Igbo Egusi Soup, Recipe, And Simple Steps

Nigeria is the most populated black nation on earth and is renowned for its rich diversity in culture, tribes, customs, beliefs, and food.

Table of Contents

They are known to be vivacious and welcoming. It is simply a home filled with beautiful and exotic cultures.

As it is widely known, Nigeria likes to outdo itself in everything, food not been an exception.

We just like to enjoy the best of life. We go all out with our dishes. Typical Nigerian food is rich, spicy, tasty, and appetizing as well as nutritional.

We make a great deal of ensuring our food is filled with a whole lot of nutritional benefits to enable us to live a healthy and strong life.

Our foods are rich in vitamins, proteins, and other vital nutritional components we need to stay healthy.

So, if you are thinking of visiting or staying in Nigeria, one thing you must do is explore the richness of this nation including our delicacies.

Our meals form a vital part of our rich heritage. Each tribe has a rich array of cuisines mostly sourced from natural plants, fruits, and vegetables.

They are a mixture of spicy, juicy flavours that leave your palates wanting more. 

Our meals are simply a part of our story, just like the meals of every culture around the globe.

READ ALSO: Red Velvet Cake: Recipe, Simple Steps On How To Bake For Your Next Birthday

In this piece, we will be guiding you through the steps of how to prepare egusi soup , one of Nigeria’s popular soups.

Egusi is a staple, and is usually accompanied with pounded yam, fufu, and eba.

It is prepared in variations by the various ethnic groups in the country. It is made out of freshly-grounded melon seed with other richly assorted ingredients.

Here’s how to prepare egusi soup:

Egusi soup recipes:.

• 3 Cups of grounded egusi (this depends on the number of people)
• ½ cup of palm oil
• Onions and pepper
• Blended crayfish
• Cooked meat, fish, or chicken (it depends on personal preference)
• Pumpkin leaves

Simple steps to follow

• Blend your egusi and make it into a paste by mixing with water or stock from the meat;
• Put a pot on a stove and pour your palm oil, set to low heat;
• Add the stock and set your cooker to low heat to simmer;
• Add your grounded crayfish;
• Use a teaspoon to make the egusi paste into a ball and put it into the pot;
• Leave to simmer for 20-30 minutes;
• Add your meat and fish and other ingredients you have prepared;
• Add the already cut-up and washed pumpkin leaves;
• Stir and put a lid on the pot and allow to cook for 10 minutes;
• Stir and taste to check if the seasoning is enough, add more if need be;
• Leave for 2 mins and your soup is ready.

This soup can be served with different kinds of swallows like eba, pounded yam, semo, and any swallow you prefer.

Once again, if you’re planning on visiting this beautiful country Nigeria, then you most definitely should try this soup.

This piece was written for BizWatch Nigeria by Pearl Nwaogazi, Client Service Executive at MediaCraft Associates.

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Recipes , Soup · August 10, 2023

• How to make Authentic Nigerian Egusi Soup Recipe (Fried method)

Egusi soup stands out with its rich flavours and cultural significance. This delectable dish, made with ground melon seeds, various vegetables, and a blend of aromatic spices, holds a special place in the hearts and taste buds of Nigerians. In this article, we’ll take you on a culinary journey through the steps of preparing an authentic Nigerian Egusi Soup that will leave your taste buds dancing and your cravings satisfied.

This will be my second egusi recipe on this blog. The first Egusi soup recipe was the boiled method but today we will dive into how to make the soup using the fried method.

Ingredients for Egusi soup

Before you embark on your Egusi Soup adventure, gather these essential ingredients:

• 2 cups of Egusi (melon) seeds, ground
• 2 cups of assorted meats (chicken, beef, or goat meat), cooked and roasted
• 2 cups of spinach chopped
• 1 cup of palm oil
• 2 medium-sized onion, finely chopped
• 4 scotch bonnets,
• 2 chilli peppers
• 2 long bell peppers/tatshe
• Dry Catfish (Optional)
• 4 cups of stock or water

Spices for Egusi

• 1 teaspoon of iru (locust beans, optional)
• Seasoning cube
• 2 tablespoons of ground crayfish
• 2 teaspoons of Cameroon pepper

Instructions:

• Cook meat: In a pot, cook the assorted meat with onions, seasoning cubes, and salt until tender. Then roast them in the oven at 325degrees for 15 minutes.
• Prepare pepper blend: Blend peppers together and boil in a pot till most of the water evaporates ( should take 10 minutes or less)
• Make egusi paste by mixing melon seeds and onion. Make sure paste is slightly thick
• In a separate pan, heat the palm oil and add the egusi paste. Stir fry for about 5 minutes until the egusi is fried and clumpy
• Add pepper blend, cooked meat, Cameroon pepper, crayfish, and some water to the pot. Stir well and let it simmer for about 10 minutes.
• Add the chopped vegetables and season with more salt and seasoning cubes if needed. Cook for an additional 3 minutes.
• Serve the egusi soup with pounded yam, or any other swallow of your choice

Embarking on the journey of creating Nigerian Egusi Soup in your own kitchen is not just about preparing a delicious meal; it’s about embracing the rich culinary heritage of Nigeria. This iconic dish encapsulates the heart and soul of Nigerian cuisine, and by following these steps, you’ll be able to savor its authentic flavors right at home. Whether you’re sharing it with friends and family or savoring it solo, Nigerian Egusi Soup is sure to leave you with a sense of fulfillment and a new appreciation for the diversity of flavors in global cuisine.

P.s if you try this recipe at home, remember to tag me  @nigerianfoodiehub  on instagram,  tiktok  or Pinterest so that I get to see it and I add you to my cabinet of honourable foodies.

Craving more bold spices and Nigerian favourites? Here are some tasty recipes for you to try out…

• Jambalaya rice
• Nigerian beef stew
• Pepper soup

Ingredients

• 2 cups Ground melon seeds
• 1 lbs Assorted meat oven roasted or fried
• 4 cups stock
• 3 cups chopped spinach
• 2 medium sized onions chopped
• 2 long bell peppers
• 2 chilli peppers
• 4 scotch bonnets
• Dried catfish optional
• Salt to taste
• Cameroon pepper to taste
• 2 stock cubes
• 1 tsp iru
• 2 tbsp crayfish

Instructions

•  In a pot, cook the assorted meat with 1 scotch bonnet, 1onion, seasoning cubes, Cameroon pepper and salt for 30 minutes
• Separate meat from stock, Lay thee meat on a baking sheet and bake in the oven at 325 for 10-15 minutes.

Prep pepper base

• Prepare pepper base by blending all the peppers into a rough paste and boiling it for 10-15 minutes or until all the water evaporates

Prepare Egusi soup

• Make egusi paste by mixing melon seeds and chopped onions. Make sure paste is slightly thick
• In a pot , heat the palm oil and add the egusi paste. Stir fry for about 5 minutes until the egusi is fried and clumpy
• Add pepper paste, cooked meat, Cameroon pepper, crayfish, and some water to the pot. Stir well and let it simmer for about 10 minutes. Then add meat stock and season with more salt and seasoning cubes if needed
•  Add the chopped vegetables . Cook for an additional 3 minutes.
•   Serve the egusi soup with pounded yam, or any other swallow of your choice.

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Nigerian Egusi Soup

Here’s how to cook Nigerian Egusi soup, prepared with melon seeds . Egusi Soup is prepared by most tribes in Nigeria in many different ways. It is known as Miyan Gushi in Hausa, Ofe Egusi in Igbo and Efo Elegusi in Yoruba.

Nigerian Egusi Soup (Caking Method) [Video]

Egusi soup is also one of the most popular soups, if not the most popular for all Nigerians and non-Nigerians that like Nigerian fufu recipes. The recipe detailed on this page is what I call the Caking Method of cooking Egusi Soup (the Egusi Before Oil method). Other methods are:

• How to Cook Fried Egusi Soup : this egusi soup recipe is where the Egusi is fried in palm oil before other ingredients are added. If you want to cook egusi soup recipe where the oil goes into the pot before the egusi, this recipe is for you.
• How to Cook Akpuruakpu Egusi Soup Recipe : this is egusi soup recipe where the ground egusi is molded into balls and cooked in the soup such that you will be eating the egusi balls like meat while enjoying the meal. The surrounding egusi in the soup is prepared using the caking method. Go check it out.

Ingredientsfor Egusi Soup

• 4½ cups (600g) Egusi (Melon) seeds
• 2 cooking spoons red palm oil
• Beef: Best cut and Shaki (cow tripe)
• Fish: Dry Fish and Stock Fish
• 3 tablespoons ground crayfish
• Pepper and Salt (to taste)
• Vegetable: Nigerian pumpkin leaves, spinach or bitter leaves
• 3 small stock cubes
• 1 Ogiri Okpei (traditional locust bean seasoning: optional)

More Nigerian Egusi Soup Recipes:

• Egusi and Ogbono Soup Combo
• Fried Egusi Soup [Video]
• Ofe Achara with Akpuruakpu Egusi [Video]
• Egusi Soup for Haters of Egusi Soup
• Sunflower Seeds "Egusi" Soup

More Nigerian Soups Recipes:

• The Best Ogbono Soup Recipe
• Edikang Ikong Soup
• Abak Atama Soup
• Afang Soup (Okazi Soup)
• Banga Soup (Ofe Akwu)
• Bitterleaf Soup
• Ora (Oha) Soup
• Egusi Soup (Fried Method)
• Nigerian Okra Soup
• Vegetable Soup (Pretend Edikang Ikong)

Important cooking equipment for Egusi Soup

• Spice grinder for grinding egusi (melon) seeds: Buy it in USA | in UK (Krups Twin Blade Grinder)

Before you cook Egusi Soup (Caking Method)

• Before preparing the soup, soak the dry fish for about half an hour. If you are using the very tough stockfish, boil it for 20 minutes and leave in the pot with the hot water to soak for about an hour. If using the softer stockfish, you can just soak them in cool water till you can break them apart with your hands.
• When the fish and stockfish are soft, debone and break them into sizeable chunks.
• Much closer to your cooking time, grind the egusi with a dry mill. Grind the crayfish and the dry pepper separately and set aside. Wash the vegetable to be used. Cut into tiny pieces.

Cooking Directions: How to Cook Egusi Soup (Caking Method)

This method produces a healthier egusi soup as there is no frying involved. It requires less oil too.

• Boil the shaki, stock fish and dry fish in 1 litre of water with the stock cubes till they are well done. First sign of a done shaki is that the cuts will start curling on itself.
• Wash the beef to be used for the soup, add it to the pot and cook on medium heat till done.
• As soon as the shaki, fish and meat are done, add crayfish and pepper, stir and remove all the meat from the stock (water used in cooking the meat and fish) and place in a different pot or plate.
• Add the ground egusi to the stock and stir. If the stock from cooking your meat and fish is not enough to give you a medium consistency, add some water to get the consistency of evaporated milk or a bit thicker. It will not be as smooth as evaporated milk though.
• Cover and cook till the egusi cakes. Stir and add a little bit more water. watch it closely so that it does not burn.
• Repeat step 3, adding only a small quantity of water at a time. After about 25 minutes, you will notice the clear egusi oil coming to the surface of the soup.
• Add the red palm oil and bitter leaves (if it is your choice of vegetable), pepper and salt to taste and cook for about 7 minutes. You know it is good to continue when the palm oil and egusi forms a good blend of light yellow colour.
• Add the cooked meat and fish. If using pumpkin leaves or any other soft vegetable, add it at this time and stir the soup.
• Add salt to your taste, stir and leave to simmer for 2 minutes maximum.
• Turn off the heat. Leave to stand for about 5 minutes before serving.

The egusi soup is ready to be served with Garri (Eba) , Semolina Fufu , Amala, Cassava Fufu or Pounded Yam .

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Egusi Soup: Unraveling the Secrets Behind this Delicious Nigerian Delicacy

What To Know

• Use a blender or food processor to grind the egusi seeds into a fine powder.
• Bring to a boil, then reduce heat and simmer for 20-30 minutes, or until the meat is tender and the vegetables are cooked through.
• Whether enjoyed as a special occasion meal or as a comforting everyday dish, egusi soup continues to captivate the hearts and palates of food lovers around the world.

Egusi soup, a culinary masterpiece of Nigerian cuisine, is a thick, savory stew made from ground egusi seeds ( melon seeds ). It is a beloved dish enjoyed across the country and beyond, known for its rich, nutty flavor and versatility.

Ingredients and Variations

The core ingredients of egusi soup include:

• Ground egusi seeds
• Meat (typically beef, fish, or chicken)
• Vegetables (such as spinach, pumpkin leaves, or okra)
• Seasonings (such as salt, pepper, and bouillon cubes)

Variations of egusi soup exist throughout Nigeria, each region adding its unique touch . Some popular variations include:

• Yoruba Egusi Soup: Characterized by its use of dried prawns and smoked fish.
• Igbo Egusi Soup: Known for its addition of bitter leaf and a spicy blend of peppers.
• Edo Egusi Soup: Features a combination of ground crayfish and locust beans.

Nutritional Value

Egusi soup is not only delicious but also packed with nutrients. Egusi seeds are a good source of protein, dietary fiber , and essential vitamins and minerals, including iron , calcium, and magnesium. The soup also provides:

• Healthy fats from palm oil
• Vitamins from tomatoes and vegetables
• Protein from meat and fish

How to Cook Egusi Soup

Cooking egusi soup is a relatively simple process , but it requires patience and attention to detail. Here is a step-by-step guide:

1. Grind the Egusi Seeds : Use a blender or food processor to grind the egusi seeds into a fine powder. 2. Prepare the Base: Heat palm oil in a large pot . Add chopped onions and fry until translucent. Add tomatoes and peppers and cook until soft. 3. Add the Egusi: Gradually add the ground egusi to the pot, stirring constantly to prevent lumps. 4. Cook the Egusi: Cook the egusi on low heat for about 15-20 minutes, stirring occasionally. 5. Add Meat and Vegetables: Add the desired meat and vegetables to the pot. 6. Season and Simmer: Season the soup to taste with salt, pepper, and bouillon cubes . Bring to a boil, then reduce heat and simmer for 20-30 minutes, or until the meat is tender and the vegetables are cooked through. 7. Serve: Serve egusi soup hot with your favorite side dish , such as fufu, pounded yam , or rice.

Tips for Making the Perfect Egusi Soup

• Use fresh ingredients for the best flavor.
• Do not overcook the egusi, as it can become bitter.
• Adjust the consistency of the soup by adding more water or egusi powder as needed.
• Add a little bit of locust beans for an extra depth of flavor.
• Garnish with fresh herbs, such as basil or cilantro, before serving.

Side Dishes for Egusi Soup

Egusi soup pairs well with a variety of side dishes , including:

• Fufu: A starchy dough made from yams or cassava.
• Pounded Yam: A dish made from pounded, boiled yams.
• Rice: A versatile grain that can be cooked in various ways.
• Fried Plantains: Sweet and savory fried bananas.
• Garri: A coarse flour made from cassava.

Health Benefits of Egusi Soup

In addition to its nutritional value, egusi soup has several potential health benefits:

• Reduces Cholesterol: The dietary fiber in egusi seeds may help lower cholesterol levels.
• Improves Digestion: The fiber in egusi soup promotes healthy digestion.
• Boosts Energy: The protein and carbohydrates in egusi soup provide sustained energy.
• Supports Heart Health: The healthy fats in palm oil may benefit heart health.

Culinary Significance of Egusi Soup

Egusi soup holds a significant place in Nigerian culture . It is a traditional dish served at special occasions, such as weddings, festivals, and religious ceremonies . It is also a symbol of hospitality and community, as it is often shared with guests and neighbors.

Closing Thoughts: The Enduring Legacy of Egusi Soup

Egusi soup is a beloved culinary treasure of Nigeria. Its rich flavor, versatility, and nutritional value make it a dish that is both satisfying and nourishing. Whether enjoyed as a special occasion meal or as a comforting everyday dish , egusi soup continues to captivate the hearts and palates of food lovers around the world.

Questions You May Have

Q: What is the difference between egusi and pumpkin seeds? A: Egusi seeds are from the egusi melon, while pumpkin seeds are from the pumpkin. Egusi seeds are smaller and have a slightly different flavor than pumpkin seeds.

Q: Can I substitute groundnut (peanut) paste for egusi seeds? A: Yes, you can substitute groundnut paste for egusi seeds . However, the flavor of the soup will be slightly different.

Q: How can I make my egusi soup thicker? A: Add more ground egusi or cook the soup for a longer period of time.

Q: What are some other ingredients that can be added to egusi soup? A: Other ingredients that can be added to egusi soup include okra , bitter leaf , locust beans , and crayfish.

Q: Can egusi soup be frozen? A: Yes, egusi soup can be frozen for up to 3 months. Thaw the soup overnight in the refrigerator before reheating.

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How to Cook Egusi Soup (5 Easy & Tasty Techniques)

1  Comments

by  Pharm Adenike

Last Updated 08/08/2023

Want to know how to cook Egusi soup?  Then you're in the right kitchen. Because in this blog post, you'll discover how to make Egusi soup in five (5) different easy and tasty ways. Let's dive in right away...

1. how to Cook egusi soup (Frying Method)

The frying method of making egusi is probably the commonest way of making Egusi soup.

Depending on whether you want egusi lumps or not, there are two ways to this frying method.

Fun fact: Back in the days, Egusi lumps served as meat for people who could not afford meat. And today, it can serve as meat for people who avoid meat (like vegetarians)

Anyway, here's how to make frying method egusi soup:

2. how to make egusi soup (Boiling Method)

This boiling method of making egusi soup is majorly used by the Yoruba people of Nigeria (It's refered to as Efo Egusi). Here's how it's done:

3. how to Cook egusi soup (My Mum's Method)

This recipe is my mum’s recipe. She would be proud of me right now ^_^. And, luckily for us it can serve as sort of a fit-fam, more nutritious version of making Egusi.

Let’s begin….

4. How to make Gbure Elegusi

This is making Egusi with just waterleaf. This Egusi is usually very light and watery because of the nature of the waterleaf (only vegetable used). It contains a lot of water and unleashes that into the soup.

This soup is a hit back to back and can be used to eat rice and bread….don’t ask me how oo. LoL!

5. How To make Egusi Ijebu

This is a soup from the Ijebu speaking parts of Nigeria. Unlike the common Egusi, this one is really light and lump free.

Let’s cook.

Frequently Asked Questions About Egusi 

Here are some of the frequently asked questions about Egusi and thier answers:

Is Egusi the same as pumpkin seeds?

Egusi is Not the same as Pumpkin seeds . Egusi is gotten from Melon seeds. Although pumpkin seeds are different from Melon seeds (egusi), they can can still be used to make the delicacy, “Egusi soup”. The pictures below show the differences:

Melon/Egusi Seeds

Pumpkin Seeds

Is Egusi Igbo or Yoruba?

Egusi soup is eaten in all the parts of Nigeria. In Yoruba, it’s called Efo elegusi. In Igbo, it’s called Ofe egusi and Miyan gushi in Hausa.

Is Egusi good for the body?

Egusi is good for the body because it is rich in some healthy fats like polyunsaturated and Omega-6 fats. Egusi is beneficial for skin, heart and fertily health, just to name a few.

Egusi Soup Recipe (5 Easy & Tasty Techniques)

Want to know how to cook Egusi soup? Then you're in the right kitchen. Because in this blog post, you'll discover how to make Egusi soup in five (5) different easy and tasty ways.Let's dive in right away...

Cuisine: Nigerian

Recipe Yield: 6

Preparation Time: PT10M

Cooking Time: PT40M

Total Time: PT50M

Recipe Ingredients:

• Egusi seeds
• Smoked fish
• Assorted meat
• Locust beans
• Seasoning cube

Let me know in the comment section below which of the egusi recipe you'll be cooking first.

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Nice receipe will try the boiling method first. Looking forward to try your mum method soon

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How To Cook Egusi Soup With Fresh Tomatoes

Egusi, which is the melon seed, is one of Nigeria’s and Africa’s popular dishes, albeit known by different names across different African countries. The delicious delicacy contributes to a good extent to the African culinary heritage.

But because the ingredients used among individuals for the soup vary, a set of people find the use of tomatoes in egusi awkward. And yes, tomatoes are great for egusi soup and this article is structured to show you how to use it. 

Best believe that the known processes in egusi soup preparation are not tampered with, even with the inclusion of fresh tomatoes in the ingredients.

So if you’re great with making the soup, using fresh tomatoes wouldn’t make any significant difference in the process.  Except for the betterment of the soup taste, and increase in the overall egusi soup nutritional value. 

How To Cook Egusi Soup With Fresh Tomatoes (Boiling Method)

• Ground melon seeds
• Fresh tomatoes (sliced or blended)
• Smoked fish
• Crayfish powder
• Fresh pepper
• Seasoning cubes
• Sliced vegetable leaves (pumpkin, spinach, or waterleaf) 

You can see the ingredients are pretty much the same as when you do not intend to use tomatoes.

The first thing you want to do when making egusi soup is to make an egusi paste so that it soaks up in water and swells. It gets well fried that way. This is suitable whether you’re adopting the frying or cooking method of egusi soup preparation (please link the article “how to prepare egusi soup with ugu Leaf” here. It contains the frying and boiling methods).

1. Preparing Egusi Soup with fresh tomatoes is pretty simple. You start by parboiling the stockfish and meat so that they can soften up before the main cooking process begins. Season with seasoning cubes and onion.

2. Then proceed to fry the tomatoes. Start with high heat and fall back to medium heat as the water contained in it dries up. Recall that tomatoes are a tad sour, this is because of the organic acid content.

Frying it for long “kills” that sour taste, hence, start the cooking process by frying the tomatoes to ensure a longer frying time. This should take about 10-12 minutes depending on the quantity used.

3. The frying process necessitates that you continuously stir. This is to prevent burning and afford a uniform fry. Add the sliced onion and blended or sliced pepper to the frying tomato. Stir together and fry for 4 more minutes. This time on high heat.

4. Reduce to medium heat and scoop the egusi paste into the frying tomatoes and pepper. Add sliced onions and fry until the overall water concentration reduces.

5. Add the stock water together with the boiled meat and stockfish to the mix. Add the ponmo, dry pepper, and crayfish powder. Leave to cook for 3 minutes then season up the soup with salt and seasoning cubes.

6. Allow the soup to boil until the palm oil begins to settle at the top while the water content diminishes.

7. When it’s almost done, add your vegetables of choice and stir until the whole content is evenly mixed. Then test 1 minute later for seasoning concentration.

Here is a step by step video on how to cook egusi soup with fresh tomato:

How Can You Thicken Egusi Soup?

What do you do when the little water content in your egusi soup is so light and doesn’t sit well with you? This calls for thickening. You can thicken egusi soup with either achi, akparata, ofor, or cocoyam, depending on your preference. Achi is the better soup thickener among them all though. 

To use any of the aforementioned soup thickeners, they have to be ground, blended, or pounded to attain fineness first. Except for cocoyam which is first boiled in some cases. 

For achi , grind or blend before mixing with water. Add to the soup and allow to boil and thicken up to give a light yellow color. It doesn’t take more than 7 minutes before the soup becomes visibly thick after adding achi. Ofor and akparata seeds are used the same way and follow the same pathway as achi — the process is very much the same. 

Why Is African Egusi Soup Healthy?  

Aside from the fact that egusi soup is one of West Africa’s top delicacies, it also has good nutritional value that has caught the attention of medical experts in first-world countries. However, it is not without some side effects.

A health effect of egusi soup is that it can induce allergy symptoms such as vomiting and headache. 

Egusi soup is a good source of some of the essential amino acids since the body cannot produce the amount of acid it needs, it’s great that it can be obtained from food.

Other major important contents are protein and fats. Egusi exudes a good dose of antioxidants and minerals, and it’s cholesterol-free. Egusi soup is healthy because it works for:

• Diabetes prevention
• Stimulation of hair growth
• Reduction of blood lipid level
• Prevention of bacterial infection

Origin Of Egusi

While many Nigerian and other African tribes claim to be the founders of the soup, egusi soup has not been proven to have any specific founder . Different tribes prepare it in different ways, each with its distinct ingredients. Egusi soup is particularly common within the Igbos and Yorubas in Nigeria, and down to Ghana where it is called Agushie. Nonetheless, egusi originates from West Africa.

It has a very high similarity with watermelon, except for the fact that its inside is not edible when raw. As a fruit, egusi is known as Citrullus lanatus .

Conclusively, fresh tomatoes can be used to prepare egusi soup as both egusi and tomatoes are very much compatible in soup preparation. However, unless you have a rich understanding of the process, it can result in a culinary disaster. 

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 Ogbono and Egusi soup is a delicious combo you’ll surely enjoy.  It is a very common way to merge these two Nigerian soups ( Ogbono soup and Egusi soup ) together without having to cook two separate pots of soup.  So if you love egusi and ogbono and can’t decide which you’ll love to prepare, then do try out this ”combination soup”, you’ll be glad you did.

Ogbono and Egusi Soup ingredients

•  1 handful of Ogbono Seeds OR 2 handful ground Ogbono powder •  1 cup ground Egusi/melon seeds  • Assorted Meat and Fish: ( could be a mixture of any of these :Beef, cowfoot, Shaki(tripe),Ponmo(cow skin) DryFish  & Stock Fish) • 2-3 Cooking spoonful Palm Oil • Vegetable : Spinach OR Pumpkin leaves(ugu) OR Bitter leaf(onugbu)..or a mixture of bitter leaf and Ugwu   •Crayfish( as you like it ) •1 Onion bulb   •2 seasoning cubes •Chili Pepper or scotch bonnet( atarodo ) (to taste) • salt (to taste)

Cooking Directions **If you bought Whole ogbono seeds, Grind the ogbono seeds thoroughly using a dry mill or blender.

**Also grind the egusi seeds until smooth. Place in a bowl and dissolve with a little lukewarm water to form a paste.

 ** Wash, season and cook the assorted meat , dry fish &stock fish with onions, stock cube and salt to taste.Cook until tender. **Slice the vegetables, grind the pepper and crayfish and set aside Now to cook the Soup… 1.  In a small pot, heat up a cooking spoonful of palm oil until hot. Add the dissolved Egusi paste and fry, stirring constantly until it starts to thicken.  Fry for about 15 minutes or when you notice the oil rise to the top of the egusi. Put off the heat and set aside.

2. In another larger pot, heat up the remaining red palm oil until hot ;put off the heat and add the ground Ogbono .  Dissolve the ogbono by pressing it with the back of the cooking spoon, stirring constantly .   Put back on low heat, add a little water or meat stock, and leave to boil for a minute. You will notice that it has become thicker and has a slimy   texture( it has started to ”draw” ) .

 3. Now add the ”fried” egusi to the pot and mix well. If it’s too thick, add more of the meat stock or water and leave to boil for 10 minutes; Stir the soup constantly so that it does not burn at the bottom.

4. Add the cooked dry fish/stock fish, assorted meat, the ground crayfish, stock cube, pepper and salt to taste.  Mix well, cover the pot and leave to simmer for about 10 minutes, you should check on it and stir the soup constantly to prevent burning. 5. Finally add the sliced vegetables.  Simmer for 3 minutes and put off the heat . Stir well and serve hot with Pounded yam, Fufu, or any other ”swallow of choice’ ‘.

    Here are other soup/sauce recipes you would like: * Efo Riro Soup Recipe

 * Nigerian Ogbono Soup :How to Cook Ogbono Soup

* Ofe Nsala (Igbo White Soup) : Nsala Soup

*  How to Cook Afang Soup

* Banga Soup : Efik Banga Soup Recipe

++See more here++

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10 Comments

Can I add utazi or uziza

You can add a little utazi or uziza, you'll love it.

I just finished making this but I used ahihiara/ewedu for the recommended vegies and I absolutely love how it looks. You are the best. I don't know if you'd sanction ewedu but I permitted myself to use it!

Hi Dearie, I like that you thought out of the box and tried with ewedu and I'm so glad it turned out well and you also enjoyed it. I would have loved to see a picture to share to other fans, but maybe next time and keep me updated on any other recipe you try out 🙂

Hi dear, really LOVE dis site, pls want to know if when using oporp (dat big crayfish, dnt no d english name, lolz), shld i remove the head and tail or blend all? Expecting your reply. Thanks n God bless U!!!! Keep up the good work

Thanks dear, if you're cooking with large dried prawns, you can grind the heads and the tails too and add to the soup.Hope to see your pics 🙂

Hi dear, love dis website, pls want to know, oporo(dat big crayfish, dnt no d english name,lolz) if i want to use it, shld i remove d tail and head or just blend all? Expecting your reply. Thanks and keep up d good work. God bless U!!!

I have to try this one, thanks Nky.

You're welcome Abike :)I'll be expecting your feedback.

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