Egusi soup
It’s perfect for pairing with pounded yam, fufu, or rice, making it a must-try for anyone looking to experience a true taste of Nigerian tradition.
Egusi soup
When I was about 13 or 14, egusi soup was the very first dish I cooked from start to finish without any supervision. I still remember standing in the kitchen, mentally replaying all the steps my mum had shown me over the years. The aroma filled the house, and when it was done, I was bursting with pride. It tasted fantastic, and let’s be honest I was relieved it looked like the masterpiece my mum would have made!
Egusi soup, also known as melon soup, is a staple dish in the southern and western regions of Nigeria. It is made from the combination of ground melon seeds,, spices, meats, stock and vegetables, creating a rich and satisfying meal. It is a popular menu item at parties and special occasion as well as everyday home cooking and is mostly enjoyed with sides like pounded yam, eba, fufu, wheat, semo, oatmeal, etc..
Main ingredients and substitutions
- Egusi (Melon Seeds): Egusi forms the heart of this soup. Ground into a fine powder and mixed with a little meat stock or water, it transforms into a thick paste that gives the dish its signature texture. Use just a little water when mixing the paste if you want that lumpy egusi texture. You can find egusi in most African or Nigerian grocery stores, either whole or pre-ground.
Tip: If you’re working with whole egusi, a coffee grinder works great for achieving a smooth, even texture.
- Meats and Fish: For the ultimate flavor, I use a mix of: Goat meat (you can substitute with beef if needed). Goat meat cook time varies depending on the toughness of the meat. Nigerian goat meat(especially male goats) tend to cook faster than goat meat in the US or UK. Use a pressure pot if needed and always adjust your cooking time accordingly . Offals like kpomo (cow skin) and shaki (cow tripe) for a mix of texture. You can skip this step if offals are unavailable or not your thing! Dry fish, like catfish or stockfish, for a smokey flavor.
You can also experiment with other options like chicken, turkey, or even plant-based proteins like tofu for a vegetarian twist.
- Palm Oil: Palm oil is essential for that authentic, rich, and vibrant look. However, if you’re looking for a lighter version, stay tuned for my oil-free egusi soup recipe.
- Peppers and Onions: A mix of bell peppers (or tatashe), scotch bonnet peppers (atarodo), and onions creates the base of the soup. If you prefer less spice, remove the seeds and veins from the peppers, or reduce the quantity.
Remove the seeds and veins from bell peppers or tatashe to avoid the bitter taste
- Vegetables: Uziza leaves are a game changer for egusi soup mixed with other options like ugwu (pumpkin leaves) and bitterleaf. If abroad, you can substitute with more accessible greens like spinach, kale, collard greens, or even Swiss chard.
- Seasonings: Locust beans (iru) for that authentic flavor. Crayfish or dried shrimp powder for depth. (Skip this if you’re allergic to shellfish.) Bullion cubes and salt to taste.
How to Make Egusi Soup
Step 1: Prepare Your Ingredients
Meat and Stock: Season your meat with salt, onion, and seasoning cubes. Steam for about 10-15 minutes on low heat, then add water and cook until tender, reserving the stock. For offals, boil separately and discard their stock to avoid overpowering the soup. Cook your goat meat until soft or when you can pinch the goat meat skin easily with your fingers. If the goat is too tough, consider using a pressure cooker to speed up the process.
Boil your offals and beef skin separately and discard the stock as the flavours can sometimes be overpowering for the soup.
Fish: Soak your smoked fish in hot water with a sprinkle of salt for 7-10 minutes. Rinse, debone, and set aside.
Egusi Paste: Blend egusi seeds until smooth, then mix with meat stock or water to create a thick paste.
Pepper Base: Blend your peppers and onions with a little water until smooth.
Vegetables: Rinse your greens thoroughly in a large bowl of water. Repeat 2–3 times to remove all sand, then chop into small pieces. If using bitterleaf, wash thoroughly to reduce bitterness.
My secret to the perfect Egusi soup is adding a little uziza leaf
Step 2: Cook the Egusi Soup
- Heat palm oil in a large pot. Sauté iru, crayfish and onions for about 5 minutes until fragrant.
- Add your blended pepper mix, salt, and seasoning cubes. Fry for 10–12 minutes until the sauce thickens and the color deepens.
- Stir in your reserved meat stock and bring to a boil. If the stock is too little, add water.
- Drop small balls of egusi paste into the pot. Cover and cook on low heat for 15–20 minutes without stirring too much (this helps preserve the lumps). Add water as needed to prevent drying out.
- Add the smoked fish, goat meat, beef, kpomo, and shaki. Gently stir to combine, adjusting the lumps as desired.
- Taste and adjust seasoning with salt, bouillon cubes, or dried pepper.
- Finally, stir in your chopped vegetables. Simmer for 5 minutes, and your soup is ready
How to Serve Egusi Soup
Egusi soup is best enjoyed piping hot with any of these classics:
Pounded yam: The OG pairing. No arguments here.
Amala, eba, semovita, oatmeal, or wheat: All work beautifully.
Rice: tired of stew and sauces? Pair your Egusi soup with plain boiled rice. Don’t knock it till you try it.
How to make lumpy Egusi soup
If you love your egusi soup with those irresistible chunks of goodness, here’s how to achieve that lumpy texture:
- Use Minimal Water for the Paste: When mixing your ground egusi seeds, use just a little water or meat stock to form a thick, almost dough-like paste. The less liquid you add, the easier it is to form lumps during cooking.
- Drop Egusi Paste in Small Portions: Instead of stirring the egusi paste into the soup base right away, scoop it into the pot in small dollops. Use a spoon or your fingers to create little balls of paste.
- Cook on Low Heat: After adding the egusi paste, reduce the heat to low. Egusi burns easily, and slow cooking helps the paste cook evenly without breaking apart.
Tips for the Perfect Egusi Soup
- Keep it Chunky: For that classic lumpy egusi texture, add the paste in small chunks and don’t overmix. Let the lumps shine and resist the urge to stir too soon!
- Separate the Offals: If you’re using offals and kpomo(beef skin), boil them separately and discard the stock. Trust me, the flavors can be a bit too intense for the soup.
- Stay Hydrated: Egusi soaks up water fast. Keep a bowl of water nearby to adjust the consistency as needed.
- Save the Greens for Last: keep your vegetables nutrient rich, fresh and crisp by adding them in last.
- Keep an Eye on the Pot: Egusi burns faster than you’d think. Stir gently and regularly, especially if you’re cooking on low heat for those dreamy lumps.
- Go Big on Palm Oil: If you’re chasing that authentic party egusi soup look and flavor, don’t skimp on the palm oil. It’s non-negotiable!
- Max Out the Flavor: Frying iru and crayfish right at the beginning does wonders for the aroma and depth of flavor. It’s the little things that make a big difference.
FAQ: Everything You Need to Know About Egusi Soup
Q: What is egusi soup made of?
A: Egusi soup is made from ground melon seeds (egusi), meats (like goat, beef, or offals), smoked fish, palm oil, blended peppers, onions, and leafy vegetables like ugwu, bitterleaf, or spinach. Seasonings like locust beans (iru), crayfish, and bouillon cubes give it its signature flavor.
Q: How do I get lumpy egusi soup?
A: To achieve lumpy egusi, mix the ground egusi seeds with minimal water to form a thick paste. Drop the paste into the soup in small dollops and cook on low heat without stirring too much. Patience is key, the longer it cooks, the lumpier it gets.
Q: Can I make egusi soup without palm oil?
A: Absolutely! While palm oil adds a rich flavor and vibrant color, you can make an oil-free version by skipping it entirely or using a light vegetable oil as a substitute. Watch for my oil-free egusi soup recipe!
Q: What vegetables can I use in egusi soup?
A: Traditional choices include uziza, ugwu (pumpkin leaves), bitterleaf. However, spinach, kale, collard greens, or Swiss chard are great substitutes if you’re outside Nigeria.
Q: Why does my egusi soup burn?
A: Egusi burns easily, especially if cooked on high heat or left unattended. Always cook on low to medium heat and stir gently and regularly to prevent sticking and burning.
Q: Can I make egusi soup vegetarian or vegan?
A: Yes! Replace the meats with tofu, mushrooms, or plant-based meat alternatives. Use vegetable stock instead of meat stock, and skip crayfish if you’re allergic or want a completely vegan dish.
Q: How long does egusi soup last?
A: Stored properly in an airtight container in the fridge, egusi soup can last up to 3–5 days. For longer storage, freeze it for up to 3 months. Simply reheat and enjoy!
Q: Can I use dried or frozen vegetables?
A: Definitely. Frozen spinach or dried bitterleaf works well when fresh options aren’t available. Just rinse and prepare them as directed before adding to the soup.
Q: What can I serve with egusi soup?
A: Egusi soup pairs beautifully with pounded yam, eba (garri), amala, semovita, oatmeal swallow, or even plain rice. It’s a versatile dish that works with almost any starchy side!
Q: Why does my egusi soup taste bitter?
A: Bitterness can come from unwashed bitterleaf or the seeds and veins in tatashe peppers. Be sure to rinse bitterleaf thoroughly and deseed peppers before blending.
watch how to make it
Ingredients
- 2 kg goat meat or beef
- ½ kg shaki and kpomo
- 3 cups egusi
- ½ cup palm oil
- 2 medium bell peppers
- 4-5 scotch bonnet peppers
- 1 handful chopped uziza leaves
- 1 handful other greens ugwu, spinach, etc.
- 2 tablespoons iru
- 2 tablespoons crayfish
- 2 seasoning cubes
- salt to taste
Instructions
- Season the meat with onion, beef seasoning cubes and bring to a boil.
- In a separate pot, boil shaki and kpomo with the same seasonings until tender..
- In a pot, heat up your oil and fry some Iru, crayfish and onions for about 5 minutes until fragrant.
- Next, add your pepper mix, salt and bouillon cube and allow to fry for another 10-12 minutes until the color deepens slightly and it becomes thicker.
- Add the remaining meat stock and allow to boil with the base. You can add water if the meat stock is too little.
- Add mini ball sized egusi chunks into the mix, cover the pot and cook on low heat for 15–20 minutes. Avoid stirring too much if you like your egusi lumpy. Add water as needed to prevent the mixture from drying out.
- Add your deboned smoked fish, cooked goat meat, beef, kpomo and shaki and mix until well combined.
- Stir gently to combine, preserving the big lumps of egusi or breaking them up if you like it less lumpy
- Test and adjust seasoning with salt, bouillon cubes, or dried pepper if needed.
- Add in your vegetable(s) of choice and mix well. Allow to simmer for about 5 minutes.
- Serve with your favorite side and enjoy.
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