Recipe · Nigerian classics
Easy Egusi Soup Recipe (Nigerian-Style, with Fufu)
Rich, nutty and packed with greens, this is the home-style egusi soup Nigerian families make every week. We use the fried method, which gives you tender egusi curds and a deep, savory flavor. Serve it with fufu or pounded yam.
Ingredients
For the soup
- 2 cups ground egusi (melon seeds)
- ½ cup red palm oil
- 1 medium onion (half chopped, half for blending)
- 2–3 scotch bonnet or habanero peppers, to taste
- 1 red bell pepper
- 2 tbsp ground crayfish
- 1 tbsp iru (locust beans), optional
- 2 bouillon cubes (Maggi or Knorr)
- Salt, to taste
Protein & greens
To finish
- 1½ lb beef, goat or assorted meat, cut into chunks
- 1 piece stockfish or smoked fish, optional
- 2–3 cups meat stock (from boiling the meat)
- 4 cups chopped spinach, ugu or washed bitter leaf
- To serve: fufu, pounded yam, eba or rice
Tip: If you're new to egusi, start with 2 peppers. You can always add more heat at the end.
Method
How to Make Egusi Soup
Eight simple steps. The key moment is step 4: letting the egusi fry gently in palm oil until it forms soft curds.
1
Cook the meat
Season the meat with chopped onion, 1 bouillon cube and salt. Add a little water and simmer until tender, 30–40 minutes. Add the stockfish for the last 15 minutes. Keep the stock.
2
Blend the peppers
Blend the scotch bonnets, bell pepper and the other half of the onion with a splash of water until smooth.
3
Make the egusi paste
Mix the ground egusi with about ½ cup of water to form a thick paste, like soft dough.
4
Fry the egusi
Warm the palm oil over medium heat (don't let it smoke). Add spoonfuls of egusi paste and fry, stirring gently, for 8–10 minutes until it forms golden curds.
5
Add peppers & crayfish
Stir in the blended peppers, ground crayfish and iru. Cook for 5 minutes.
6
Simmer with the meat
Add the meat, fish and 2 cups of stock. Simmer on low for 15 minutes, stirring now and then. Add more stock if it gets too thick.
7
Season to taste
Taste and add the second bouillon cube and salt as needed.
8
Add the greens
Stir in the chopped greens and cook for 3–5 minutes, just until wilted. Serve hot with fufu or pounded yam.
Shop the recipe
Get Everything at Yado Market
Find authentic egusi, palm oil, crayfish, seasoning and swallows in our Chicago store at 1651 E 87th St, or order online with shipping anywhere in the U.S.
