Egusi Soup

Why You’ll Love This Recipe

• Rich and nutty: The melon seeds provide a unique, nutty flavor that complements the richness of the palm oil.

• Customizable: Use any proteins like beef, tripe, smoked fish, or even vegetarian options.

• Packed with flavors: A combination of spices, crayfish, and fresh greens creates a mouthwatering dish.

• Perfect for special occasions or a hearty meal at home.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Soup:

• 2 cups melon seeds (egusi), ground

• ½ onion, chopped

• ⅓ cup crayfish

• 2 large red bell peppers

• 3 large tomatoes

• 1 teaspoon salt

• ½ teaspoon white pepper

• 2 teaspoons seasoning powder

• 3 cups water

• 1 cup palm oil

• 2 cups chopped greens (e.g., spinach, uziza leaves, or bitter leaves)

• 3 Scotch bonnets (optional)

For Boiling the Protein:

• 1.5 kg beef, smoked fish, tripe, cow skin, or a mix of proteins

• 1 teaspoon salt

• 2 teaspoons seasoning powder

• 3 cups water

Directions

1. Cook the proteins: In a pot or pressure cooker, boil beef, tripe, and cow skin with salt, seasoning powder, and water until tender. Once done, remove from broth, cut into chunks, and set aside.

2. Blend the vegetables: Roughly blend the onion, bell peppers, and tomatoes together.

3. Prepare the melon seeds: Blend the ground melon seeds with some water or broth until smooth.

4. Cook the base: Heat palm oil in a pot over medium heat for 10 seconds. Add the onion and pepper mixture, cooking for about 10 minutes until the oil separates.

5. Add seasonings and egusi: Add salt, seasoning powder, white pepper, crayfish, and stir. Then add the blended egusi and cook for 15 minutes, stirring occasionally. Add more broth if needed.

6. Combine greens and proteins: Add the chopped greens, boiled proteins, and smoked fish. Stir and cook for another 5 minutes.

7. Final seasonings: Taste and adjust seasonings. Serve hot with a side of your choice.

Servings and Timing

• Servings: 6

• Prep Time: 15 minutes

• Cook Time: 50 minutes

• Total Time: 1 hour 5 minutes

Variations

• Greens: Substitute spinach with uziza leaves, fluted pumpkin, or collard greens for different flavors.

• Vegetarian option: Skip the meat and use mushrooms or tofu for a plant-based version.

Storage/Reheating

• Store: In an airtight container in the fridge for up to 3 days.

• Freeze: Freeze in a container for up to 3 months. Thaw in the fridge before reheating.

FAQs

Can I use other vegetables in the soup?

Yes, you can add other vegetables like okra or pumpkin for added texture.

What can I serve with Egusi soup?

Fufu (cassava, yam, or plantain), rice, semolina, or pounded yam are traditional sides.

How can I make the soup less oily?

If you prefer less oil, you can reduce the palm oil and mix in some vegetable oil for a lighter texture.

Conclusion

Egusi Soup is a rich and savory dish that combines the earthy taste of melon seeds with bold African spices. With its tender proteins and leafy greens, it’s a comforting and hearty meal perfect for any occasion. Whether served with fufu or rice, it’s sure to be a crowd-pleaser.

Egusi Soup

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• Author: Amy
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Yield: 6 servings
• Category: Soup
• Method: Stewing
• Cuisine: West African
• Diet: Gluten Free

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Description

Egusi Soup is a hearty, flavorful West African dish made from ground melon seeds (egusi), palm oil, and a variety of spices. This comforting soup is customizable with proteins like beef, tripe, smoked fish, or vegetarian options, making it a rich and satisfying meal that pairs perfectly with fufu, rice, or any side of your choice.

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Ingredients

For the Soup:

2 cups melon seeds (egusi), ground

½ onion, chopped

⅓ cup crayfish

2 large red bell peppers

3 large tomatoes

1 tsp salt

½ tsp white pepper

2 tsp seasoning powder

3 cups water

1 cup palm oil

2 cups chopped greens (spinach, uziza leaves, or bitter leaves)

3 Scotch bonnets (optional)

For Boiling the Protein:

1.5 kg beef, smoked fish, tripe, cow skin, or a mix of proteins

1 tsp salt

2 tsp seasoning powder

3 cups water

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Instructions

• Cook the proteins: In a pot or pressure cooker, boil your choice of beef, tripe, and cow skin with salt, seasoning powder, and water until tender. Once done, remove the proteins from the broth, cut them into chunks, and set aside.

• Blend the vegetables: Roughly blend the onion, bell peppers, and tomatoes together.

• Prepare the melon seeds: Blend the ground melon seeds with some of the water or broth until smooth.

• Cook the base: Heat the palm oil in a pot over medium heat for about 10 seconds. Add the blended onion and pepper mixture, and cook for 10 minutes until the oil separates from the vegetables.

• Add seasonings and egusi: Stir in salt, seasoning powder, white pepper, and crayfish. Add the blended egusi and cook for 15 minutes, stirring occasionally. Add more broth if needed to achieve your preferred consistency.

• Combine greens and proteins: Add the chopped greens, boiled proteins, and smoked fish. Stir and cook for an additional 5 minutes.

• Final seasonings: Taste and adjust seasonings. Serve hot with a side of your choice.

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Notes

Greens: You can use uziza leaves, fluted pumpkin, or collard greens for different flavor profiles.

Vegetarian option: Skip the meat and use mushrooms or tofu for a plant-based version.

Spicy: Add more Scotch bonnet peppers or chili for an extra kick.