How to make Nigerian Egusi soup
How to make Nigerian Egusi soup
Cuisine: NigerianDifficulty: Medium6
servings20
minutes40
minutes340
kcal1
hourEgusi is a Rich, Nutty & Delicious Nigerian Cuisine.
Egusi Soup is one of Nigeria’s most popular and flavorful soups, loved across tribes and regions. Made from ground melon seeds, Egusi boasts a thick, nutty texture and is richly layered with vegetables, proteins, and bold seasoning. Whether served with pounded yam, eba, or fufu, this soup is a common in both everyday meals and festive occasions. It’s hearty, comforting, and uniquely Nigerian.
Ingredients
Main
2 cups ground egusi (melon seeds)
½ cup palm oil
1 medium onion (blended)
2 cups chopped ugu leaves (fluted pumpkin) or spinach
1 cup stock or water
Proteins (choose a combo)
500g goat meat or beef (boiled)
1 cup stock fish (pre-soaked)
1 cup dry fish (cleaned)
1 cup pomo (cow skin)
1-2 seasoning cubes
Salt to taste
Scotch bonnet or dry pepper (to taste)
Directions
- Prepare Your Proteins
Boil meat, stock fish, and pomo with seasoning and onions until tender.
Reserve the stock. - Fry the Egusi
In a pot, heat palm oil on medium.
Add blended onions and stir for 1–2 minutes.
Add ground egusi and stir continuously to prevent burning.
Allow it to “fry” gently for 10–15 minutes until it thickens and slightly separates. - Add Stock & Simmer
Gradually add the reserved meat stock and a bit of water if needed.
Stir well and let it cook for another 10–15 minutes, allowing the egusi to fluff up. - Add Proteins & Crayfish
Add all your boiled proteins and crayfish.
Stir gently and simmer for 5–7 minutes. - Add Vegetables & Adjust Seasoning
Add chopped ugu or spinach.
Stir and let simmer for 3–5 more minutes.
Taste and adjust salt or seasoning as needed.
Notes
- Serving Suggestions
Serve hot with:
Pounded yam
Eba
Semovita
Fufu
Rice (less common but tasty) - Did You Know?
Egusi soup is high in healthy fats and plant protein from the melon seeds. It’s also a great source of iron, vitamin A, and fiber especially when paired with leafy greens and lean meats.
