📝 About This Recipe
A cornerstone of West African cuisine, Egusi soup is a rich, nutty, and savory masterpiece thickened with the protein-packed seeds of melons. This Halal version features tender chunks of beef and tripe simmered in a vibrant palm oil base with aromatic locust beans and fresh leafy greens. It is a celebratory dish that offers a complex depth of flavor and a unique, curd-like texture that is both comforting and exotic.
🥗 Ingredients
The Protein Base
- 500 grams Beef chuck or brisket (cut into bite-sized cubes)
- 250 grams Honeycomb Tripe (Shaki) (cleaned and pre-boiled until tender)
- 1 large piece Smoked Fish (deboned and broken into chunks)
- 2 units Stock cubes (Halal beef or chicken flavor)
The Egusi Paste
- 2 cups Egusi (Melon Seeds) (ground into a fine powder)
- 1/2 unit Red Onion (finely minced for the paste)
- 1/4 cup Warm Water (to form a thick paste)
The Aromatics and Sauce
- 1/2 cup Red Palm Oil (authentic West African variety)
- 2 units Red Bell Peppers (blended)
- 2 units Scotch Bonnet Peppers (blended for heat)
- 2 tablespoons Iru (Fermented Locust Beans) (rinsed)
- 3 tablespoons Crayfish powder (for deep umami flavor)
Vegetables and Finishing
- 3 cups Fresh Spinach (chopped; or use Ugu leaves if available)
- to taste Salt
👨🍳 Instructions
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1
In a large pot, combine the beef, tripe, one chopped onion, and stock cubes. Add enough water to cover the meat and boil over medium-high heat for 25-30 minutes until the meat is tender. Reserve 1 cup of the rich meat stock.
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2
In a medium bowl, mix the ground Egusi seeds with the minced half-onion and a splash of warm water. Stir until it forms a thick, dough-like paste. Set aside.
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3
Place a clean, dry pot over medium heat and pour in the palm oil. Let it heat for 2 minutes, but do not let it smoke.
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4
Using a spoon, scoop small balls of the Egusi paste into the hot oil. Fry the lumps gently for about 5-8 minutes, turning carefully so they don't burn. This creates the signature 'curd' texture.
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5
Pour the blended bell peppers and scotch bonnets into the pot with the fried Egusi. Stir gently to combine.
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6
Add the Iru (locust beans) and crayfish powder. These provide the essential 'soul' and depth of the soup.
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7
Cover the pot and let the mixture simmer on low-medium heat for 10 minutes. The oil should begin to separate and rise to the top.
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8
Add the cooked beef, tripe, and deboned smoked fish into the pot. Pour in the reserved meat stock.
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9
Stir everything gently to avoid breaking the Egusi lumps too much. Simmer for another 10 minutes to allow the flavors to marry.
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10
Taste the soup and add salt only if necessary, as the stock and crayfish are already salty.
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11
Add the chopped spinach (or Ugu) and stir. Let it wilt for just 2-3 minutes to maintain its vibrant green color.
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12
Turn off the heat, cover the pot, and let it sit for 5 minutes before serving to allow the flavors to settle perfectly.
💡 Chef's Tips
To get the best texture, never stir the Egusi immediately after adding it to the oil; let the lumps set. If you cannot find palm oil, you can use vegetable oil infused with a teaspoon of paprika, though the flavor will be less authentic. Always wash your smoked fish thoroughly to remove any grit or sand. For a smoother soup, you can blend the Egusi with the peppers instead of making a paste, but the 'lumpy' style is traditionally preferred. If the soup is too thick, gradually add a little more stock or water until you reach your desired consistency.
🍽️ Serving Suggestions
Serve hot with Pounded Yam for a truly traditional experience. Pairs beautifully with Eba (Garri) for a slightly sour contrast. Try it with fluffy white rice if you prefer a lighter accompaniment. Serve with a side of fried plantains for a touch of sweetness. Drink pairing: A cold glass of hibiscus tea (Zobo) complements the richness perfectly.