📝 About This Recipe
Hailing from the heart of West Africa, particularly Nigeria, Egusi soup is a culinary masterpiece defined by its unique texture and deep umami profile. This plant-based version uses ground melon seeds to create a luscious, protein-rich 'curd' that mimics the heartiness of traditional stews. Infused with vibrant red palm oil and aromatic spices, it is a comforting, earthy celebration of West African heritage that is naturally dairy-free and incredibly satisfying.
🥗 Ingredients
The Egusi Base
- 2 cups Egusi seeds (Melon seeds) (ground into a fine powder)
- 1/2 Red Onion (finely grated for the paste)
- 1/4 cup Warm Water (to mix with ground seeds)
The Flavor Foundation
- 1/2 cup Red Palm Oil (authentic sustainable source preferred)
- 1 Red Onion (thinly sliced)
- 2 large Bell Peppers (red, blended smoothly)
- 1-2 Scotch Bonnet or Habanero (deseeded and blended for heat)
- 3 cups Vegetable Broth (rich, low-sodium)
- 1 tablespoon Tomato Paste (for depth of color)
Umami & Greens
- 2 cups Shiitake Mushrooms (thickly sliced to provide a meaty texture)
- 1 tablespoon Fermented Locust Beans (Iru) (optional, for authentic pungent depth)
- 4 cups Fresh Spinach or Ugu leaves (roughly chopped)
- 1 teaspoon Salt (to taste)
- 1 tablespoon Bouillon Powder (vegan/plant-based)
👨🍳 Instructions
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1
In a medium bowl, combine the ground egusi seeds with 1/4 cup of warm water and the grated half-onion. Stir until it forms a thick, dough-like paste. Set this aside to rest for 10 minutes.
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2
Place a large heavy-based pot or Dutch oven over medium heat. Pour in the red palm oil and heat for 2-3 minutes. Do not let it smoke; you just want it to become fluid and fragrant.
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3
Add the sliced onions to the hot oil. Sauté for about 5 minutes until they are translucent and have taken on a beautiful golden-orange hue from the oil.
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4
Stir in the blended bell peppers, scotch bonnet, and tomato paste. Fry this mixture (the 'base') for 10-12 minutes, stirring occasionally, until the water reduces and the oil begins to separate and float on top.
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5
Add the fermented locust beans (Iru) and the sliced shiitake mushrooms. Stir well to coat the mushrooms in the aromatic base and cook for 3 minutes.
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6
Pour in the vegetable broth and add the bouillon powder. Bring the entire mixture to a gentle simmer.
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7
Using a small spoon, scoop small chunks of the egusi paste and drop them into the simmering broth. Do not stir yet! This allows the egusi to set into 'lumps' or curds, which is the hallmark of a great stew.
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8
Cover the pot and let it simmer on low-medium heat for 15-20 minutes. The egusi lumps should become firm and the stew will thicken significantly.
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9
Gently stir the soup now, breaking up any excessively large lumps but keeping most of them intact for texture.
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10
Taste the stew and adjust the salt. If the soup is too thick, add a splash more broth or water to reach your desired consistency.
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11
Add the chopped spinach or Ugu leaves. Stir gently and cook for just 2-3 minutes until the greens are wilted but still vibrant green.
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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 fully marry together.
💡 Chef's Tips
To achieve the best texture, never stir the egusi immediately after dropping the paste into the pot; this ensures you get those delightful, protein-packed curds. If you cannot find red palm oil, you can substitute with avocado oil mixed with a teaspoon of smoked paprika, though you will lose the authentic nutty flavor. Always toast your egusi seeds briefly in a dry pan before grinding to unlock a deeper, more complex nuttiness. For an extra layer of flavor, add a piece of dried kombu while simmering to mimic the traditional use of dried fish for umami. Ensure your spinach is squeezed dry after washing to prevent the stew from becoming watery at the final stage.
🍽️ Serving Suggestions
Serve hot alongside 'Pounded Yam' or 'Eba' (cassava flour) for a truly authentic experience. Pair with a side of fried sweet plantains (Dodo) to balance the savory heat with sweetness. For a lighter option, serve over a bed of fluffy jasmine rice or fonio. Enjoy with a glass of chilled ginger beer or a crisp hibiscus tea (Zobo). Top with a few sprigs of fresh Thai basil or scent leaves for a herbal aromatic finish.