Nigerian Egusi soup is a beloved traditional dish that varies in texture and preparation style across different regions of Nigeria. In the Southeast, you’ll find it thick and creamy, while the Southwest prefers a distinctive lumpy texture. Some variations, like the Ijebu style, even skip the vegetables altogether. This hearty soup is traditionally enjoyed with various swallowed starchy sides, making it a cornerstone of Nigerian cuisine.
The key to a perfect Egusi soup lies in the preparation of the melon seeds and the patience to let flavors develop through slow cooking. While the traditional preparation can be time-consuming, involving grinding, pounding, and careful cooking, the result is a rich, aromatic soup that’s well worth the effort.
Ingredients
- 2 cups ground Egusi (melon seeds)
- 2 tablespoons ground cashew nuts
- 8 pieces beef chunks
- 8-10 pieces pomo (cow skin)
- 1 handful stockfish pieces
- 2 medium smoked fish
- 1 cup blanched spinach
- 1 large onion
- 2 cooking spoons blended tomato-pepper-onion mix (pre-boiled)
- 2 tablespoons washed bitter leaf
- 2 tablespoons ground crayfish
- Scotch bonnet pepper to taste
- 3 cooking spoons palm oil
- Seasoning cubes to taste
- Salt to taste
- Prep time: 45 minutes
- Cook time: 1 hour 30 minutes
- Serves: 6-8 people
Steps to Follow
- Step 1: Marinate beef and pomo with seasoning cube, pepper, diced onion, and salt for 30 minutes
- Step 2: Cook marinated meat until tender, add stockfish near the end, then add smoked fish for 5-10 minutes
- Step 3: Create a thick paste by blending remaining onion with pepper using minimal water
- Step 4: Combine blended onion mixture with ground egusi, mixing well with a fork until stiff
- Step 5: In a separate pot, fry tomato-onion-pepper mix in palm oil for 10 minutes
- Step 6: Add seasoning cube, crayfish, meat stock (1 cup), and 2 cups water. Boil for 10 minutes
- Step 7: Reduce heat and adjust seasoning to taste
- Step 8: Form small balls from egusi paste and carefully drop into simmering soup. Cook on low heat for 15-20 minutes
- Step 9: Gently stir soup to maintain egusi balls, add ground cashew nuts for thickness
- Step 10: Return cooked meats to pot and simmer for 5 minutes
- Step 11: Add bitter leaf and spinach, cook for 3-5 minutes more
- Step 12: Serve hot with eba or preferred swallow
Additional Instructions
- Stir the soup gently to preserve the egusi balls’ shape
- For best results, ensure egusi is finely ground
- Store in an airtight container in the refrigerator for up to 3 days
- Can be frozen for up to 1 month
- Reheat gently on stovetop, adding small amounts of water if needed
- Contains nuts (cashews) – be aware of allergies
- Traditional accompaniments include eba, pounded yam, or fufu
General Nutritional Values
- Approx. Calories: 450 kcal per serving
- Approx. Protein: 25g
- Approx. Carbohydrates: 15g
- Approx. Fat: 35g
- High in healthy fats from egusi seeds and palm oil
- Rich in protein from various meat and fish sources
