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.
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
Instructions
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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.
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Blend the vegetables: Roughly blend the onion, bell peppers, and tomatoes together.
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Prepare the melon seeds: Blend the ground melon seeds with some of the water or broth until smooth.
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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.
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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.
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Combine greens and proteins: Add the chopped greens, boiled proteins, and smoked fish. Stir and cook for an additional 5 minutes.
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Final seasonings: Taste and adjust seasonings. Serve hot with a side of your choice.
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.
