Egusi Soup (Nigerian Melon Seed Soup)
Egusi soup is a flavorful, hearty West African dish, especially popular in Nigerian cuisine. Made with ground melon seeds (egusi), it has a rich, nutty flavor, enhanced by the addition of palm oil, meats, fish, and leafy vegetables like spinach or bitterleaf. Egusi soup is typically enjoyed with fufu or pounded yam, making it a filling and comforting main dish for any occasion.
Equipment
- 1 Large pot or Dutch oven
- 1 Blender or food processor (for grinding egusi seeds if whole)
- 1 Wooden spoon or spatula for stirring
- 1 Knife and cutting board (for chopping vegetables)
- 1 Bowl (for mixing egusi)
- 1 Mortar and pestle (optional, for pounding yam if serving with it)
Ingredients
- 1½ cups Egusi (ground melon seeds)
- ½ cup Palm oil
- 500 g Beef or goat meat cut into bite-sized pieces
- 1 cup Smoked fish deboned
- ½ cup Stockfish soaked and deboned
- 2 tbsp Crayfish (ground)
- 3 cups Bitterleaf or spinach chopped
- 2 piece Scotch bonnet peppers finely chopped
- 1 medium Onions chopped
- 1 teaspoon Ground dried pepper (optional)
- 2 cubes Seasoning cubes Water or stock – 3 cups
- 1 tsp Salt or to taste
- 3 cups Water or stock
Instructions
- Prepare the Meat and Fish:In a large pot, add the meat (beef or goat), chopped onions, and a pinch of salt. Add enough water to cover the meat and cook on medium heat for about 25 minutes or until tender. Set aside. Add the smoked fish and stockfish to the meat and cook for another 5 minutes. Remove from heat.
- Prepare the Egusi Paste:In a small bowl, mix the ground egusi seeds with a bit of water to form a thick paste. Set aside.
- Heat the Palm Oil:In a separate pot, heat the palm oil over medium heat. Once hot, add the chopped onions and sauté for 2 minutes until fragrant.Cook the Egusi:Add the egusi paste to the pot with the palm oil and onions. Stir continuously and fry the egusi for about 5 minutes, making sure it does not burn. The egusi will start to clump together. Gently pour in the stock (water from cooking the meat) and stir to loosen the egusi paste. Allow it to simmer for about 10 minutes on medium heat.
- Season the Soup:Add the ground crayfish, seasoning cubes, and ground dried pepper. Stir well. Taste and adjust seasoning with salt or more pepper, if desired.Stir in the chopped bitterleaf or spinach, and cook for another 5 minutes until the vegetables are tender. If the soup is too thick, you can add a little more water to achieve your preferred consistency.
- Combine Meat and Fish:Add the cooked meat, smoked fish, and stockfish back into the pot. Stir gently to combine all ingredients. Let it simmer for another 10 minutes to allow the flavors to meld together.
- Final Taste Check:Check for seasoning and adjust as needed. Your Egusi soup is now ready!
Video
Notes
- If using bitterleaf, ensure you wash it thoroughly to remove the bitter taste before adding it to the soup.
- To enhance the flavor, you can lightly toast the ground egusi seeds before making the paste.
- For a creamier texture, some people add a bit of ground uziza seeds or locust beans.
- If you prefer a spicier kick, increase the amount of Scotch bonnet peppers to your taste.