📝 About This Recipe
Egusi Soup is a beloved West African staple, celebrated for its unique nutty texture and deep, savory complexity. Crafted from protein-rich dried and ground melon seeds, this thick stew features a harmonious blend of palm oil, fermented locust beans, and succulent proteins. It is a soulful masterpiece that balances spicy heat with a subtle tang, offering a truly comforting taste of Nigerian culinary heritage.
🥗 Ingredients
The Protein Base
- 2 lbs Assorted Meats (Combination of beef, goat meat, and tripe (shaki))
- 1 large piece Stockfish (Pre-soaked and cleaned)
- 2 pieces Dry Fish (Deboned and washed)
The Egusi Paste
- 2.5 cups Egusi Seeds (Melon seeds, ground into a fine powder)
- 1 medium Onion (Finely blended)
- 1/2 cup Water (To form the paste)
The Flavor Foundation
- 1 cup Red Palm Oil (Authentic unrefined oil)
- 2 tablespoons Iru (Fermented locust beans)
- 1/2 cup Crayfish (Ground dried shrimp)
- 3-4 Scotch Bonnet Peppers (Blended with 1 onion and 2 tomatoes)
- 3 Seasoning Cubes (Beef or chicken flavor)
- to taste Salt
The Greens
- 3 cups Spinach or Ugu (Fresh, chopped)
- 1 handful Bitter Leaf (Optional, washed thoroughly to remove excess bitterness)
👨🍳 Instructions
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1
In a large pot, place your assorted meats and stockfish. Season with one sliced onion, two seasoning cubes, and salt. Add enough water to cover and boil until tender (about 30-40 minutes). Reserve the rich stock.
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2
While the meat cooks, mix the ground Egusi seeds with the finely blended onion and a splash of water in a bowl. Stir until it forms a thick, dough-like paste. Set aside.
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3
Heat a separate large pot over medium heat and pour in the palm oil. Let it heat for 2 minutes, but do not allow it to smoke or bleach.
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4
Using a spoon, scoop small balls of the Egusi paste into the hot oil. Do not stir immediately; let the balls fry for about 5-8 minutes until they become firm and slightly golden.
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5
Gently turn the Egusi lumps over to fry the other side. This 'lumpy' method creates the sought-after texture in traditional Nigerian Egusi soup.
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6
Add the blended pepper, tomato, and onion mixture to the pot. Stir gently to incorporate with the fried Egusi lumps.
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7
Add the Iru (locust beans) and the ground crayfish. These provide the 'umami' backbone of the dish.
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8
Pour in the reserved meat stock (about 2-3 cups). If the soup is too thick, add a little extra water. Stir carefully to avoid breaking all the Egusi lumps.
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9
Add the cooked meats, stockfish, and dry fish into the pot. Cover and simmer for 15-20 minutes on low-medium heat until the oil begins to float to the top.
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10
Taste the soup and add the remaining seasoning cube or salt if necessary. Remember that the stock and crayfish are already salty.
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11
Add the chopped spinach or Ugu leaves. If using Bitter Leaf, add it now as well. Stir and let it simmer for just 3-5 minutes so the vegetables stay vibrant.
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12
Turn off the heat. Let the soup sit for 5 minutes before serving to allow the flavors to fully marry together.
💡 Chef's Tips
For the best texture, never skip frying the Egusi paste in the palm oil; this prevents the seeds from tasting raw. If you cannot find Ugu leaves, a mix of spinach and kale provides a similar hearty bite. Always wash your dry fish with hot water and salt to ensure no sand or debris remains. To reduce the heat, deseed the Scotch Bonnets before blending, but keep at least one for the signature aroma. If your soup is too watery, simmer uncovered for 10 minutes to allow the liquids to reduce and thicken.
🍽️ Serving Suggestions
Serve hot with Pounded Yam for the most traditional and luxurious experience. Pair with Eba (Garri) for a slightly sour contrast that cuts through the richness of the oil. Fufu or Amala are excellent swallow options that soak up the savory broth beautifully. Enjoy with a side of chilled Hibiscus tea (Zobo) or a cold malt drink. For a lighter meal, it can be served over a bed of steamed white jasmine rice.