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How to make Egusi Soup


Egusi seed (melon seed) is nutty, mildly sweet and contains a very rich oil. It is common to most parts of Nigeria.

There are numerous ways Egusi soup can be prepared in Nigeria cuisine

fried Egusi Soup

3 cups Egusi 
dry fish
3/4 cup palm oil (3 standard cooking spoons)
2 medium onions (1 cup chopped)
1/2 cup + 2 tablespoons ground crayfish (seperated)

5 scotch bonnet (fresh pepper)
3 seasoning cubes
300g ugu leaf (shredded, fluted pumpkin leaf)
7-8 cups stock and water

Wash meat and stock fish and place in a medium-size pot over medium flame.

Add enough water to cover the meat. Season with salt and seasoning cube. You can add some sliced onions.

Boil till meat is tender.

Soak the dry fish in boiling hot water for about 2 minutes, drain and rinse well in cold water.

Debone and add to the pot of boiling meat.

While the meat is boiling, grind egusi seed, using the dry mill of your blender.

Chop onions and grind or chop the pepper.

Wash and shred ugu leaves and shred.

In a dry pot, put palm oil, when warmed through, add onions and fry.

Before onions soften add ground egusi powder and fry.

Keep stirring the egusi to avoid burning it.

Fry egusi until it starts looking dry, grainy or sandy instead of creamy, it has lost moisture and released oil.

Add stock and water, stir well. Add meat, stockfish, dry fish, crayfish, pepper and seasoning cubes, stir well, taste and add salt. Keep cooking until the rawness has gone out of the egusi and red oil coats the top, about 10 minutes.

Then add Ugu leaves and the remaining 2 tablespoons ground crayfish. Boil for another 3 minutes until leaves are tender.

Take off the heat. It will thicken a little more as it cools down.

Efo Egusi Soup

The first thing I like to do when making my Egusi soup is to blend the peppers and do not make it watery, The next thing to do is to blend the Egusi seeds, Crayfish and Onions together. I also use a little bit of water for this because it’s important for the Egusi to have a thick consistency. This will allow the resulting Egusi soup to be curdled and not scattered. Then heat the palm oil for like 3minutes and make sure you don’t overheat, then add onions to fry, add locust beans and seasoning cubes , add blended pepper and fry 15-20minutes, then add egusi and allow to curdle, add spinach stir well and allow to cook for about 10minutes and added beef or fish of your choice then cook for another 15minutes


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