Egusi Soup (Nigerian Melon Seed Soup)
Local name: Ọbẹ̀ Ẹ̀gúsí
In short: Ground melon seeds fried in palm oil into soft curds, then simmered with beef, dried fish and greens for a thick, nutty soup eaten with pounded yam. It takes about 1 h 55 min in total and makes 6 servings.
- Prep
- 25 min
- Cook
- 1 h 30 min
- Total
- 1 h 55 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 580 kcal
Egusi soup is a staple across Nigeria, served at weddings, funerals and ordinary Sunday lunches. Ground melon seeds are stirred into palm oil to form soft curds, then simmered with beef, dried fish, crayfish and leafy greens. The result is thick, nutty and deeply savory. People scoop it up with swallows such as pounded yam, eba or fufu. This version makes the curdy, clumpy style that many families prefer.
Instructions
- Put the beef, chopped onion, bouillon cube, salt and water in a large pot. Bring to a boil, then cover and simmer for 40 to 50 minutes until the beef is nearly tender. Keep all the stock.
- Mix the ground egusi with 5 tablespoons (75 ml) of water into a thick, crumbly paste.
- Heat the palm oil in a wide pot over medium heat for 2 minutes, until fluid but not smoking. Fry the finely chopped onion for 2 minutes until translucent.
- Spoon the egusi paste into the oil in small lumps, spacing them out. Cover and leave undisturbed for 5 minutes, then stir gently and fry for 5 more minutes until the curds look set.
- Add the pepper paste, ground crayfish and locust beans. Cook for 8 minutes, stirring, until the raw smell is gone and the oil begins to separate.
- Pour in 500 ml (2 cups) of the beef stock, then add the beef and the drained dried fish. Cover and simmer on low heat for 15 minutes.
- Stir in the spinach and cook uncovered for 5 more minutes until wilted. The soup should be thick but still spoonable, so add a little stock if it tightens. Taste and add salt if needed.
- Serve hot with pounded yam, eba or fufu.
Tips
- Cannot find ugu (fluted pumpkin leaves) or bitter leaf? Spinach is the usual stand-in, and a handful of kale or collard greens adds a little bitterness.
- For a smoother, porridge-style soup, blend the egusi with the pepper paste and fry them together instead of dropping the egusi in as lumps.
Questions and answers
What do you eat egusi soup with?
Pounded yam, eba (garri), fufu and amala are the classic partners. Plain boiled rice also works well.
Can I make egusi soup without palm oil?
You can use a neutral oil, but the soup will taste milder and look paler. Add 1 teaspoon of sweet paprika to bring back some of the color.
Can egusi soup be frozen?
Yes. Freeze it without the greens for up to 3 months, thaw overnight in the fridge and stir in fresh spinach while reheating.
How long does it take to make Egusi Soup (Nigerian Melon Seed Soup)?
About 1 h 55 min in total: 25 min of preparation and 1 h 30 min of cooking.
How many calories are in Egusi Soup (Nigerian Melon Seed Soup)?
About 580 kcal per serving, with 35 g of protein, 9 g of carbohydrates and 45 g of fat. These values are estimates.
Nutrition per serving
| Calories | 580 kcal |
|---|---|
| Protein | 35 g |
| Carbohydrates | 9 g |
| Fat | 45 g |
| Fiber | 4 g |
| Sugar | 3 g |
| Sodium | 900 mg |
Estimated values, calculated from the ingredients.
