Egusi Soup
Thick, nutty, and deeply satisfying — a staple in every Nigerian home.
Egusi Soup is one of Nigeria's most-loved soups — a thick, nutty stew made from ground melon seeds, palm oil, leafy greens and assorted meats. Every household has its own version; this is a classic, reliable recipe that pairs perfectly with pounded yam, eba or fufu.
Ingredients
Serves 6
- Ground melon seeds (egusi)
- Palm oil
- Ugu leaves (or spinach)
- Meat (beef/goat)
- Stock fish
- Crayfish
- Scotch bonnet peppers
- Onions
- Seasoning cubes
- Salt
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Method
- 1
Fry ground egusi in palm oil until slightly toasted.
- 2
Add meat stock and stir to form a thick paste.
Chef tips
- • Do not overcook the ugu leaves — 2 minutes is enough to keep them vibrant.
- • Toasting the egusi in oil first deepens its nutty flavour.
- 3
Add cooked meat, stock fish, crayfish and peppers.
- 4
Simmer for 10 minutes.
- 5
Stir in ugu leaves and cook for 2 more minutes.
Serving Suggestions
Serve with pounded yam, garri (eba), or semovita.
Egusi Soup: Frequently Asked Questions
Can I use spinach instead of ugu?▾
Yes — spinach works well, though ugu (fluted pumpkin) has a stronger, more traditional taste.
Should egusi be lumpy or smooth?▾
It depends on preference. Frying method gives smaller lumps; the boiling method gives larger, softer lumps.
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