There’s something magical about a bubbling pot of Egusi Soup simmering on the stove. It’s not just a meal—it’s a story passed down through generations, deeply rooted in Nigerian and West African tradition. Growing up, Egusi Soup was the highlight of weekends and celebrations, filling the house with the nutty aroma of ground melon seeds, rich palm oil, and well-seasoned meats.
This vibrant, hearty soup is everything you want in comfort food: thick, creamy, and generously loaded with tender cuts of assorted meats, smoked fish, and bold spices. The egusi (melon seeds) add a unique texture that’s unlike any other soup, while leafy greens like ugu or spinach bring freshness and balance to every bite.
Best served with pounded yam, eba, or fufu, Egusi Soup isn’t just a dish—it’s a warm hug from home. Whether you’re making it for the first time or reviving a childhood memory, this recipe will walk you through creating an authentic taste of Nigeria in your own kitchen.
Ingredients
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2 cups ground egusi seeds (melon seeds)
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1.1 lbs (500g) of assorted meat, including beef, goat, and tripe.
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1 cup smoked fish (washed and deboned)
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1/2 cup ground crayfish
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2 cups of chopped spinach or ugu leaves
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1/2 cup palm oil
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2 tablespoons ground pepper (scotch bonnet or chili)
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1 medium onion, chopped
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3 seasoning cubes
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Salt to taste
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2 cups beef stock or water
Execution
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Prepare Meats: Clean the meat, then season it with salt, onions, and seasoning cubes. Boil until tender. Reserve the stock.
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Make Egusi Paste: Mix the ground egusi with a little water until it’s thick and pasty.
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Heat Palm Oil: Over medium heat, warm the palm oil in a cooking pot. Add chopped onions and sauté until translucent.
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Add Egusi Paste: Add spoonfuls of the paste and fry, stirring frequently, for 8-10 minutes. It should thicken and form small lumps.
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Add Stock: Pour in reserved meat stock or water. Stir gently.
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Add Protein: Toss the meat back in, then add smoked fish and crayfish. Stir and simmer for 10–15 minutes.
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Season and Simmer: Season with pepper, seasoning cubes, and salt, adjusting to your preference.
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Add Vegetables: Stir in chopped spinach or ugu. Let simmer for another 3–5 minutes.
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Serve Hot: Best served with pounded yam, eba, or fufu—rice works too!
Additional Tips
✔ Toast egusi lightly before grinding for a nuttier flavor.
✔ For a thicker soup, let the egusi fry longer before adding stock.
✔ Add bitterleaf or okra for variation.
✔ Cook gently to avoid burning the egusi.
Q&A About Egusi Soup
Q: What is Egusi Soup made from?
A: Egusi Soup is made primarily from ground melon seeds (egusi), which give the soup its signature thick and creamy texture. It’s typically cooked with assorted meats, smoked fish, crayfish, leafy greens (like spinach or ugu), palm oil, and spices.
Q: Is Egusi Soup spicy?
A: It can be! The spice level depends on how much chili or scotch bonnet pepper you use. You can modify the amounts based on your taste.
Q: Can I make Egusi Soup without meat?
A: Yes, you can make a vegetarian or vegan version by using mushrooms or tofu instead of meat and skipping the crayfish and smoked fish. Use vegetable stock and more leafy greens for depth.
Q: What can I eat Egusi Soup with?
A: Egusi Soup goes perfectly with pounded yam, eba (garri), amala, semo, fufu, or simple white rice.
Q: How do I store leftover Egusi Soup?
A: Let the soup cool completely, then store it in an airtight container in the fridge for up to 4 days. It also freezes well for up to 2 months—just thaw and reheat gently on the stove.
Q: Can I prepare Egusi Soup ahead of time?
A: Absolutely! Egusi Soup tastes even better the next day as the flavors develop. Egusi Soup is a fantastic make-ahead meal, whether for busy weeknights or celebrations.
Q: What’s the difference between frying and boiling egusi?
A: Frying egusi in oil before adding stock gives a richer, thicker soup with a “lumpy” texture. Boiling it directly in broth creates a smoother, softer consistency. Both are delicious—it’s a matter of preference.
Why You Should Make Egusi Soup
If you’ve never experienced the rich, soul-warming delight of Egusi Soup, you’re in for something truly special. This dish is more than just a West African classic—it’s a celebration of bold flavors, cultural tradition, and hearty nourishment.
✅ 1. Bold, Nutty, and Unique Flavor
Egusi seeds create a rich, slightly nutty base that sets this soup apart from anything else. Combined with smoky fish, savory meats, and aromatic spices, each spoonful is a burst of layered goodness.
✅ 2. Customizable to Taste
You can make it with assorted meats, seafood, or go vegetarian. Add spinach, bitterleaf, or pumpkin leaves depending on what you have. You’re always in control.
✅ 3. Perfect for Sharing
Egusi Soup is a communal dish—best served in large pots and enjoyed with family or guests around the table. It turns any gathering into an occasion.
✅ 4. Great with Almost Anything
Whether you’re craving pounded yam, eba, rice, or plantains, Egusi Soup is incredibly versatile. The ultimate complement to time-honored West African sides.
✅ 5. Meal Prep Friendly
It stores beautifully and often tastes even better the next day, making it perfect for cooking in batches and saving time during the week.
✅ 6. Rich in Nutrients
Rich in protein (from meat and fish), fiber (from leafy greens), and good fats (egusi seeds and palm oil), this soup is as nutritious as it is delicious.
🧾 Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~450–550 kcal |
| Protein | ~25–30g |
| Carbohydrates | ~10–15g |
| Fat | ~35–40g |
| Saturated Fat | ~15g |
| Fiber | ~4–6g |
| Sugar | ~2g |
| Cholesterol | ~60–80mg |
| Sodium | ~700–900mg |
| Vitamin A | ~60–80% DV |
| Iron | ~25–30% DV |
| Calcium | ~10–15% DV |
Happy Cooking
Diana
