egusi-soup
Next Dish: Chamussas
Egusi Soup is a traditional West African dish, particularly popular in Nigeria, Cameroon, and Ghana. The soup is made primarily from ground melon seeds (egusi), and often contains leafy vegetables, meat, fish, or shellfish. Its rich, nutty flavor is typically enjoyed with fufu, pounded yam, or garri. The recipe varies widely by region, reflecting local tastes and food availability.
Recipe
Ingredients:
2 cups of Egusi (Melon) seeds
6 cups of water
1 cup of Palm Oil
1 Onion
2 teaspoons of Salt
2 teaspoons of Crayfish
2 Stock cubes
1 cup of washed and cut Ugu (Pumpkin) leaves or Bitter leaves
Assorted Meat and Fish (Beef, Goat Meat, Stockfish, Dry Fish, Cow tripe)
Pepper and Salt (to taste)
3 teaspoons of ground Ehu seeds (Calabash Nutmeg)
Instructions:
Soak the egusi seeds in 2 cups of water for three hours or overnight. After soaking, blend the egusi seeds until smooth.
Prepare the assorted meat and fish by seasoning and boiling until they are well cooked. You should start cooking the toughest meat first, like the cow tripe.
While the meat is cooking, cut the onions into tiny pieces. Also, grind the crayfish and pepper and set aside.
Once the meat is done, add the stock cubes, ground ehu, crayfish, and pepper. Add the palm oil, stir, and cook for 5 minutes.
Slowly add the ground egusi to the pot, stirring consistently to prevent lumps. Add the remaining water, stir, and leave to simmer.
Once it starts boiling, add the pumpkin leaves or bitter leaves. If using bitter leaves, ensure they are thoroughly washed to remove any bitterness. If using the pumpkin leaves, they should be thinly sliced.
Add salt to taste, stir, and leave to simmer for another 5 minutes.
Your Egusi soup is ready! It can be served with Fufu, Garri, Semovita, Amala, or any other swallow of your choice.