Why You’ll Love This Recipe
Egusi Soup is packed with umami flavors, vibrant greens, and a satisfying texture. The ground egusi seeds thicken the soup, while the combination of meats, fish, and vegetables brings layers of flavor. This soup is incredibly versatile—vegetarians can enjoy it with just vegetables, and meat lovers can customize it to their liking. Plus, it’s easy to prepare and makes for a filling, delicious meal.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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1 cup ground egusi seeds (melon seeds)
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1/4 cup palm oil
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1 medium onion, chopped
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2 cloves garlic, minced
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1-2 teaspoons ground crayfish (optional for extra flavor)
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1-2 cups stock (chicken, beef, or vegetable)
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2 cups spinach, bitterleaf, or any other greens (like kale or collard greens)
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1-2 cups assorted meats (beef, goat meat, or chicken) and/or fish (smoked or dried fish, stockfish)
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1 medium tomato, chopped (optional)
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1 teaspoon ground pepper or scotch bonnet pepper (adjust to heat preference)
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Salt, to taste
directions
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In a large pot, heat the palm oil over medium heat.
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Add the chopped onions and garlic and sauté until soft and fragrant, about 3-5 minutes.
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Add the ground egusi seeds to the pot and stir. Let it cook for about 5-7 minutes, allowing the oil and egusi to combine.
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Gradually add the stock, stirring constantly to avoid lumps. The consistency should be thick but pourable.
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Add the meats and/or fish, along with any additional seasonings, and cook for 10-15 minutes until the meats are tender and fully cooked.
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Stir in the chopped tomato (if using), ground pepper, and crayfish. Let it cook for another 5 minutes.
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Add the greens and cook for an additional 5-7 minutes, or until the greens are tender and well incorporated into the soup.
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Taste and adjust the seasoning with salt, pepper, or more stock if necessary.
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Serve the Egusi Soup hot with fufu, pounded yam, or rice.
Servings and timing
This recipe serves about 4-6 people and takes approximately 1 hour to prepare and cook, depending on the type of meat used.
Variations
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Use spinach, bitterleaf, or pumpkin leaves as the greens, depending on what’s available.
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Add or substitute other protein sources like shrimp or tofu for a different taste.
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For a richer flavor, use more palm oil or include a variety of dried or smoked fish.
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Make a vegetarian version by skipping the meat and fish and focusing on the vegetables and stock.
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You can add yam cubes, plantains, or potatoes to make the soup heartier.
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Adjust the level of spice by adding more or less scotch bonnet pepper.
storage/reheating
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Store leftover Egusi Soup in an airtight container in the refrigerator for up to 4 days.
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To reheat, warm the soup on the stovetop over medium heat or in the microwave, adding a little extra stock or water to adjust the consistency.
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You can freeze the soup for up to 2 months. Thaw overnight in the refrigerator before reheating.
FAQs
Can I use other types of greens in Egusi Soup?
Yes, you can use spinach, kale, collard greens, or even pumpkin leaves if bitterleaf is unavailable.
What is the role of palm oil in Egusi Soup?
Palm oil adds flavor, richness, and color to the soup, giving it a distinctive taste. You can use a smaller amount if you prefer less oil.
Can I make Egusi Soup without meat or fish?
Yes, you can make a vegetarian version by focusing on the egusi, greens, and stock. You can also add mushrooms or tofu for protein.
What is the best side dish to serve with Egusi Soup?
Egusi Soup is traditionally served with fufu, pounded yam, or rice. You can also serve it with garri (cassava flakes) or boiled plantains.
How can I thicken Egusi Soup?
If your soup is too thin, add more ground egusi to thicken it. Be sure to stir constantly to avoid lumps.
Can I make Egusi Soup in advance?
Yes, the soup can be made ahead of time and stored in the refrigerator for up to 4 days or frozen for longer storage.
How do I prevent the egusi from forming lumps?
Stir the egusi into the palm oil slowly and add the stock gradually, stirring continuously to prevent lumps.
Can I use fresh egusi seeds instead of ground egusi?
Yes, you can grind fresh egusi seeds in a food processor or blender before using them in the soup.
Can I make this soup spicier?
Yes, you can increase the amount of scotch bonnet pepper or add more ground pepper for extra heat.
How can I balance the oiliness of the soup?
If you find the soup too oily, you can reduce the amount of palm oil and adjust the seasoning to maintain the flavor balance.
Conclusion
Egusi Soup is a flavorful and hearty West African dish that is perfect for family meals, celebrations, or simply satisfying your hunger. With its rich texture, robust flavors, and endless variations, it’s a dish that everyone can enjoy, whether they are vegan or meat eaters. Paired with fufu or rice, it’s an unforgettable meal that will leave everyone coming back for more.
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Egusi Soup
- Total Time: 1 hour
- Yield: 4-6 servings
Description
Egusi Soup is a rich and hearty West African dish made from ground melon seeds (egusi), vegetables, and often meat or fish. This savory, thick soup is a beloved comfort food, traditionally served with fufu, pounded yam, or rice, offering a perfect balance of flavor and texture.
Ingredients
1 cup ground egusi seeds (melon seeds)
1/4 cup palm oil
1 medium onion, chopped
2 cloves garlic, minced
1–2 teaspoons ground crayfish (optional for extra flavor)
1–2 cups stock (chicken, beef, or vegetable)
2 cups spinach, bitterleaf, or any other greens (like kale or collard greens)
1–2 cups assorted meats (beef, goat meat, or chicken) and/or fish (smoked or dried fish, stockfish)
1 medium tomato, chopped (optional)
1 teaspoon ground pepper or scotch bonnet pepper (adjust to heat preference)
Salt, to taste
Instructions
- In a large pot, heat the palm oil over medium heat.
- Add the chopped onions and garlic and sauté until soft and fragrant, about 3-5 minutes.
- Add the ground egusi seeds to the pot and stir. Let it cook for about 5-7 minutes, allowing the oil and egusi to combine.
- Gradually add the stock, stirring constantly to avoid lumps. The consistency should be thick but pourable.
- Add the meats and/or fish, along with any additional seasonings, and cook for 10-15 minutes until the meats are tender and fully cooked.
- Stir in the chopped tomato (if using), ground pepper, and crayfish. Let it cook for another 5 minutes.
- Add the greens and cook for an additional 5-7 minutes, or until the greens are tender and well incorporated into the soup.
- Taste and adjust the seasoning with salt, pepper, or more stock if necessary.
- Serve the Egusi Soup hot with fufu, pounded yam, or rice.
Notes
- Use spinach, bitterleaf, or pumpkin leaves as the greens, depending on what’s available.
- Add or substitute other protein sources like shrimp or tofu for a different taste.
- For a richer flavor, use more palm oil or include a variety of dried or smoked fish.
- Make a vegetarian version by skipping the meat and fish and focusing on the vegetables and stock.
- You can add yam cubes, plantains, or potatoes to make the soup heartier.
- Adjust the level of spice by adding more or less scotch bonnet pepper.
- Prep Time: 20 minutes
- Cook Time: undefined
- Category: Main
- Method: Boiling, Frying
- Cuisine: West African, Nigerian
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 6g
- Sodium: 550mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 45mg
