Egusi Seeds (Melon Seeds) – Whole Egusi for Egusi Soup

Egusi seeds are the shelled seeds of a West African melon. Ground and cooked in palm oil with greens and meat, they make egusi soup, the classic partner for fufu, pounded yam and eba. These are whole egusi seeds: grind them just before cooking for the freshest taste.

Key features

• Shelled egusi (melon) seeds
• For egusi soup and egusi stew
• Grind to a powder in a blender or dry mill
• Nutty flavor that thickens the soup
• Buy 1, 2, 5 or 10 bags and save

How to use

1. Grind the seeds to a fine powder in a dry blender.
2. Mix the powder with a little water into a thick paste, or fry it dry in palm oil.
3. Add stock, meat, fish, crayfish and pepper, then simmer 15 minutes.
4. Stir in bitter leaf, ugu or spinach at the end and serve with fufu.

Details

• Type: shelled egusi melon seeds (whole)
• Storage: cool and dry; refrigerate or freeze ground egusi

Related guides and products

Cook our easy egusi soup recipe, read What is egusi? and see fufu and egusi. Add bitter leaf and serve with fufu flour.

Pick up in Chicago or ship anywhere in the U.S.

Order online for fast U.S. shipping, or pick up at Yado African & Caribbean Market, 1651 E 87th St, Chicago, IL 60617.

Frequently asked questions

What is egusi?

The seed of a West African melon, ground to thicken and flavor egusi soup.

Are these whole or ground?

Whole shelled seeds. Grind them before cooking.

How much egusi for one pot of soup?

About 2 cups of seeds (ground) for a family pot of 4 to 6 servings.

How do I store egusi?

Keep seeds cool and dry. Ground egusi keeps best in the fridge or freezer.

Where can I buy egusi near me?

At Yado African & Caribbean Market, 1651 E 87th St, Chicago, or online with U.S. shipping.