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
