Egusi soup — rich with melon seeds, palm oil, assorted meat and leafy greens — is a favourite across Nigeria. Here is a simple, reliable way to make it at home.
🛒 Ingredients (serves about 6)
🌰
Egusi (melon seeds)
2 cups ground egusi.
Main🥩
Assorted meat & fish
Beef, shaki (tripe), ponmo (cow skin), stockfish and dried fish — whatever you like.
Protein🟠
Palm oil
About ¾ cup.
Base🌿
Vegetables
A big bunch of ugu (pumpkin leaves) or bitter leaf (washed), or spinach.
Greens🌶️
Pepper & crayfish
Blended scotch bonnet and 2 tablespoons ground crayfish.
Flavour🧂
Seasoning
Seasoning cubes, salt, onion and a little iru (locust beans) if you like.
Taste👩🏾🍳 Method
- Cook the meatBoil the meat and shaki with onions, seasoning and salt until soft. Add stockfish and dried fish towards the end. Keep the stock.
- Make egusi pasteMix the ground egusi with a little water or chopped onion to form a thick paste. This helps it form lumps (for the lumpy style).
- Heat the palm oilHeat palm oil gently for a minute or two — don’t let it smoke heavily — and add chopped onions.
- Fry the egusiAdd the egusi paste in small scoops and fry on low heat for about 10 minutes, turning gently, until it starts to look slightly dry.
- Add stock and pepperPour in the meat stock, pepper, crayfish and iru. Add the meats and simmer for 10–15 minutes.
- Add your vegetablesStir in ugu or washed bitter leaf and cook for 3–5 minutes only, so the leaves stay green.
- Taste and serveAdjust salt and seasoning. Serve hot.
💡
Get the thickness right
If your soup is too thick, loosen it with a little stock. If it’s too watery, simmer uncovered for a few more minutes.
🍽️ Eat it with
- Pounded yam
- Eba (garri)
- Semovita or wheat swallow
- Fufu or amala
- Even white rice
💬
Join the conversation
Lumpy egusi or smooth egusi — which do you prefer? · What is the best swallow to eat with egusi?
