By Egusi is a traditional one-pot soup that combines blended melon seed, pepper, leafy vegetables, and meat. It is nutty, spicy, and tasty.
Egusi – Same soup, different versions
Even though there are other variations, I still get the same finger-licking result. I have made Egusi ijebu and Lumpy Egusi stew, and this is yet another hit that your taste buds will forever be grateful for. It is safe to say that all methods are easy to cook.
The hype about egusi is worth it because the soup is highly nutritional and super delicious. This version of egusi recipe combines ground melon seed, pepper mix, spinach, beef, crayfish, and other condiments for a delicious outcome. It is on my regular soup menu, and I am bringing it to you because you also deserve this delightful soup.
What exactly is Egusi?
Egusi is a west African staple soup rich in fat, protein, and essential nutrients. It is particularly common in Nigeria because of its delicious match with pounded yam. The melon seed, which is the main ingredient, is derived from the melon plant in the same family as squash and gourds.
It is an exotic hearty food that will satisfy your taste buds. It is a staple in most West African homes, and it is an uncomplicated one-pot meal that is often accompanied by swallows like Fresh garri (Eba), Amala, Semovita, Pounded yam, Fufu, and the likes. Some hardcore like I am will even serve over Rice.
Ingredients for making Delicious Egusi Soup
- Egusi melon: This is the main ingredient you need to make this soup. You can get the seed or processed one at the local grocery store, Indian or African markets.
- Palm Oil: used to cook the pepper mix as a base before adding the egusi. it adds a great depth of flavor and color to the soup.
- Beef, dried fish, and Crayfish: these are my protein sources for a hearty soup. Feel free to add more protein like goat meat, chicken, or turkey.
- Locust beans: adds an earthy umami taste to the recipe. If you don’t like locust beans, your seasoning cube works well.
- Spinach: I used spinach in this recipe, but you can use other leafy green vegetables like bitter leaves, uziza leaf, fluted pumpkin leaves (Ugwu), water leaf, and so on.
- Pepper mix: my blended pepper mix combines red bell pepper, habanero pepper, Fresno pepper, and onions.
- Onions: You still need to define the soup’s aroma in addition to the onion in the pepper mix.
- Stock Cube: this is optional but a worthwhile seasoning addition.
- Salt: Of course, you need salt to taste.
- Beef stock: this will enhance the flavor. Chicken stock works just as well too.
Simple Guidelines for cooking Egusi
- Blend the peppers and onions together – The first thing I like to do when making my Egusi soup is to blend the peppers. While blending the peppers, try to use as little water as possible so that the blended pepper will not turn out too watery. Note that, if your blended pepper turns out too watery, it will prolong the cooking time of the sauce.
- Blend the Egusi melon – The next thing I do is to blend the Egusi seeds, crayfish, and onions together. I also use a little bit of water for this because it’s important for the Egusi to have a thick consistency. This will allow the resulting Egusi soup to be curdled and not scattered.
- Heat the palm oil but don’t overheat – I am not a fan of overheating palm oil. The term we usually refer to as ”bleaching” except in some recipes that the bleaching process cannot be avoided, like the ayamase stew, which is also known as the Ofada stew.
Add onions and locust bean: I added locust bean to my recipe hence, I skipped the addition of seasoning cubes. However, if you don’t like locust beans or you don’t have it handy, the stock will be sufficient to enhance the taste, or simply use the seasoning cubes to your taste.
I also like to divide my locust bean into two parts. I add the first half while frying the Onions so that the flavor of the bean can get released inside the Oil. This process takes about 3 minutes.
- Add the blended pepper: Fry until it’s well cooked about 15 to 20 minutes, then add the Egusi melon. It is very important not to stir the Egusi at this point; give it time to curdle. Once it’s curdled for about 15 to 20 minutes, stir it briefly, then add some chicken or beef stock with the Meat or Fish of your choice and leave to cook again for another 15 minutes. The Egusi should be cooked at this point, but if you feel there is a need to cook a little longer, just add some more stock or water and cook for a few more minutes.
Note: I usually leave my Egusi to cook for at least 30 to 40 minutes; longer cooking time is okay but not lesser.
- Add the remaining locust bean, beef stock, and salt to taste. Cover and leave to cook for another 5 minutes
- Gently introduce the blended egusi inside the sauce but don’t stir it at this point. Just cover it and leave it to cook for about 20 to 30 minutes. Keep an eye on it, so it doesn’t burn but try not to stir it until the Egusi turns into a soft compact mass. Then, gently stir together and add more stock or water if necessary.
- Add the fish and meat and cook for another 5 minutes.
- Stir in the spinach and leave to simmer for about 5 minutes (stir constantly). Adjust the seasoning if necessary.
- Serve while still hot.
FAQs on Egusi Soup
Can I use vegetable oil or olive oil for this recipe?
Palm oil is the most preferred option for this recipe because it gives color to the soup and adds a unique flavor to it. If you cannot get palm oil, you can still use vegetable oil. But note that this will alter the taste. I do not recommend the use of olive oil for this recipe.
Can I add tomatoes to the pepper mix?
Of course, you can add tomato to the pepper mix for sauce if you like it that way.
How do I store egusi (melon seed)?
Whether the seed is ground or not, it keeps well for months in the freezer. Since melon seeds contain oil, they become rancid easily if not handled properly. You can also store them in an airtight container, but they will not last as long as those kept in the freezer.
What does Egusi soup taste like?
The protein you use contributes a great deal to the taste of this soup. The taste is meaty, and nutty with Africa’s rich and exotic flavor.
Storing and reheating Egusi Soup
You can make the soup ahead and store it for later use. Keep it in an airtight container and store it in the freezer for up to 3 months. If I plan to consume it within a short time, I keep it in the fridge for about 4 days.
When you are ready to eat it, reheat the soup on the stovetop under low heat or in a microwave using a microwave-safe container.
Tips for making delicious egusi soup
- If you are a vegetarian, you can still eat Egusi soup. Omit the meat and beef broth. You can replace it with vegetable broth.
- If you are worried about calories from palm oil, you can reduce the quantity you use.
- Use as many leafy vegetables as you like; there is no limit to the quantity.
- Blend the pepper with little water. Avoid watery pepper mix because too much water will prolong the cooking time of the sauce.
How to serve delicious Egusi Soup
Traditionally, this soup is served with swallows like fufu, semolina, oatmeal swallow, Amala, pounded yam, garri (eba), and so on. Trust me; this swallow makes a perfect match. However, I enjoy this soup with white rice, rice and beans. It is so hearty and delicious.
Note: The quantity of spinach you add to your egusi depends on how you want it. I love lots of spinach in my egusi, so I added quite more than the regular. You can reduce the quantity if you like.
Other delicious soups and stews you might want to try:
- Stewed Spinach – Efo Riro
- African pepper soup
- Ogbono Soup
- Stewed Okra – Okro soup
- Chicken Stir-fry with Spinach
- Banga Soup
- West African Pepper Sauce
Egusi Soup
Ingredients
- 2 Cups Egusi melon
- 1 Cup Palm Oil or a little more or less depending on preference
- 4 Tbsp Crayfish
- 3 Tbsp locust beans
- 24 oz chopped spinach
- 1 Red Bell Pepper
- 1 Habanero Pepper
- 1 Fresno Pepper
- 2 Onions
- Stock Cube Optional
- 1 lb Beef Tripe, Dry Fish, Cow Leg
- Salt To Taste
- 3 cups Beef stock Chicken stock works just as well
Instructions
- Blend the peppers and onions together until smooth and set aside.
- Blend the Egusi melon, half of the second onion, and crayfish together. Set aside as well.
- Heat the palm oil in a pan and allow it to melt over medium heat but don't overheat the oil. Add the remaining half onion (diced) and half of the locust bean. Let it cook for about 3 minutes on medium heat.
- Add the blended pepper and cook till the water is reduced this should take about 15 minutes on medium heat stirring about every 5 minutes to prevent burning.
- Add the remaining locust bean, beef stock, and salt to taste. Cover and leave to cook for another 5 minutes
- Gently introduce the blended egusi inside the sauce but don't stir it at this point. Just cover it and leave it to cook for about 20 to 30 minutes Keep an eye on it so it doesn't burn but try not to stir it until the Egusi turns into a soft compact mass. Then, gently stir together and add more stock or water if necessary.
- Add the fish and meat and leave to cook again for another 5 minutes.
- Stir in the spinach and leave to simmer for about 5 minutes (stir constantly). Adjust the seasoning if necessary.
- Serve while still hot.
Notes
- The typical ingredients used for Egusi soup are peppers, Onions, Locust bean and crayfish and we also like to add either beef, Goat meat or dry fish. Occasionally Chicken and Turkey are used.
- Once, the Egusi is well cooked, stir in the spinach. Adjust the seasoning if necessary and voila your Egusi soup is ready!. Serve with your choice of swallow like Eba, Amala, Semovita, Pounded yam, Fufu, and like I said earlier if you are an hardcore like I am you can serve over Rice.
- A common question I usually get asked is this: Is it okay to use Tomatoes for making Egusi soup or Efo riro? The answer is yes, you can definitely use Tomatoes if you choose to.
- I know Egusi is called by different names such as Agusi or Agushi depending on where you come from. Let me know what you call Egusi in your tribe/dialect?
Nutrition
Let’s connect!
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If you make this Egusi soup recipe, I’d love to see pictures of your creations on Instagram and Facebook. #cheflolaskitchen
Thanks for your recipe and I really appreciate it. I really enjoyed it, please more steps and please another recipe for different soup
You’re welcome, Treasure. I’m glad you enjoyed them😊
Please kindly click the link to see more soup recipes – https://cheflolaskitchen.com/?s=soup
I am allergic to crayfish and crayfish powder. What can I substitute them with? I can never find a straight answer for this question.
Hi Miss Micki, If you’re allergic to crayfish, you can simply leave it out and still get a delicious result. For that savory, umami flavor, you can use dried shrimp only if you know you’re not allergic to shellfish, or try mushroom seasoning, vegetable bouillon, or a little extra seasoning instead.
If you have a shellfish allergy, I’d recommend sticking with a shellfish-free substitute such as mushroom powder or a good vegetable bouillon. Always check the label for possible shellfish cross-contamination.
Ive always wanted to try is
I’m sure you’ll love it😊
tried this a few times already one of my favourites!- the first few times I didnt read the detailed recipe (just looked at the steps) and i put the stock in before i introduced the egusi~ still turned out really yummy tho! doing it properly today!
is using half a cup of palm oil too little and would it affect the overall taste?
Hi Jess, I’m glad to hear Egusi soup has become one of your favorites😊. Even when made a bit differently, it usually still turns out delicious. As for the palm oil, half a cup is perfectly fine if you prefer it lighter, but yes, it can slightly affect the flavor and color since palm oil adds that rich taste and vibrant look. You can always start with half a cup and adjust to your liking.
As an Oyinbo and not my cultural foods, I really enjoy all of your recipes.I have received many compliments. Thanks for taking the time and creating these wonderful dishes.
Aww, that’s so lovely to hear Asia😊, I’m really glad you’re enjoying the recipes, it means a lot. Thank you for cooking along and sharing the love ❤️
I’m a beginner and decided to give it a go and it was delicious
Thanks
❤️❤️❤️ Thanks for taking the chance to make something delicious.
This recipe was delicious. Thanks for sharing. My soup came out a little watery. Any tips on how to make it less watery?
Michelle, you can add more spinach/pumpkin leaves before you stop cooking.
Hello do you have a recipe for how to cook the beef for the egusi? Do you fry the beef in oil or boil it, and how do you season it?
Michelle, boiled beef is fine. While boiling, add the seasoning to give it flavour then use for your Egusi after.
Hi chef Lola. My son is allergic to fish so I was wondering if I can omit the crayfish seasoning and and dry fish? If so, should I substitute it with something else or another seasoning? Also if I omit the crayfish and dry fish will it alter the taste of the egusi?
You can add other protein. Feel free to make it to your taste. The taste may be altered because of the crayfish flavor but it would still come out great.
Tried it with almost no experience cooking egusi, and the food turned out beautifully.
This is lovely.
Do you precook meat before adding to soup?
Yes, I added precooked meat.
Chef Lola this is the third soup I’ve made from your recipes and each one I’ve scored a 8 out of 10 from my partner. I am extremely proud of this because they have been my first attempts at making them. I usually stick to making the stews because I didn’t feel confident enough to try making the soups. But you are a god send and you have encouraged me to try more. The next one I want to make is ogbonno soup I’ll keep you updated.
I am so happy you found the recipes helpful, Sapphire. Well done👍
Is there any need to add water into the blended egwusi before frying
You don’t need water to blend dry Egusi seed, Chiazom Use the blender for dry ingredients.
I love Nigerian food and your recipes are so delicious and straight to the point. Thanks so much for sharing ❤️
❤️❤️❤️
Thanks for your recipe Chef Lola. Super helpful as always.
I’m trying to decide if I should use Spinach or Ugwu for my first egusi try… I like my veg green and slightly crunchy.
Any thoughts?
Joy, if you want it crunchy, try Ugwu. It doesn’t get soft easily.
I really love this recipe, I tried it, and my mom and I cooked it was so delicious and it was our first time trying egusi with fufu.
Thanks a lot, Chef Lola.
I love all your recipes.
This is awesome, Shavonne.
Wonderful step by step demonstration. Please let people know that the proteins(Meat/Fish) need to be cooked to preference taste before being added to the stew. Thank you very much for your quick, easy and delicious Egusi stew preparation. I love it.
Thank you, Matthew.
@Matthew Okpalaeke, thank you and chef Lola. My only question after reading the recipe was when is the protein cooked?
Terry, the protein is cooked before adding it to the Egusi. If you use fish, you can add it raw, but the beef is cooked before adding it.
Thank you Chef Lola. Your recipes are on point and very easy to follow!!!
Thank you. I am happy that you find them useful.
This is an amazing delicious recipe. Was a delight for everyone that tried it. Many many thanks chef Lola!!😊
I’m happy everyone loved it. If you ever need more delightful recipes to wow your family and guests, you know where to find them.
Hi
At which point do we use the onions set aside in step 2?
Super recipe! Thanks.
Waaw this seem mouth-watering and you have done your presentation giving the optimum desire to make it. This is my most favourite Nigerian food very much looking forward to making it soon. one query, meat and fish is cooked already? Thank you ever so much!!
Thank you for the kind words Manouri. Yes, the meat and Fish had already been cooked.
I am looking forward to be a good cook
Ur egusi soup recipes was a hit for me, I really enjoy mine tnx ma
All the validation I need! Thank you Zeal for the feedback!! 😍😍😍
Thank for help me out in school
I love your recipes and videos! They help me cook my husband’s favorite dishes. Thank you Chef Lola!
I’m so glad to hear that Susanne 😊
Chef Lola you are my best friend. Literally, I always make mention of you when my partner asks where I learnt to make naija food – I am South African.
This is my go to recipe and it is a hit ALL THE TIME. My partner is an excellent cook and he had to hang his apron because he feels he does not do the recipes justice compared to what I make. The locust beans were a game changer..!!! I’ve created a menu based solely on your recipes.
Keep up the great work.
Thank you Nomonde, it makes my day to hear that. We now know who is superior in the kitchen 👏👏👏😂
Try Equsi soup for the first time it came out perfectly thanks million.
Thank you for coming back to share your experience, Sueann. Your comment is reminding me that I need to make this again soon. 🙂
Thanks alot, please I want to ask,my egusi always have lumps, please how can I make it not to develop lumps, thanks.
Your Egusi recipe was a hit. I would use it again and again. Thanks
My first time making Nigerian food. This is delicious! I used only 1/3 cup palm oil, pumpkin seeds instead of egusi seeds, crab instead of crayfish, and pork because I had it on hand. I will definitely make it again.
Made this today! Its so delicious and looks inviting 😋. Thanks for sharing.
I’m so glad you enjoyed it ❤️
I tried this and it was so delicious. I used ground egusi which i had already bought and mixed it with blended onions and crayfish. Also, I didn’t pour in this mix as Chef Lola did, i used my hands to make small balls of d egusi paste and spread across the pot. Finally, I didn’t use spinach, I used bitter leaf.
Nice cooking and easy
Wow what a simple & beautiful way to do Egusi soup straight to the point.phew clean and perfectly delicious thank you I will definitely try it tomorrow for my Nigerian fiance… 🙌🙌🙌
After watching this video and using the procedure, the result was fantastic and nice
Hi can you use ground egusi instead of the seeds?
I used to enjoy egusi food when I was in London but now in Ghana but can’t get it. I want know how to prepare it so ma pls help me to know.
Hello
Good afternoon ma. I watched your Egusi soup video this morning and I tried it the result was fantastic my hubby love it . Thanks so much God bless and please I need to perfect my fried rice
Thank you for the feedback Titilola. I’m so pleased you loved it! I have a very good fried rice recipe here https://cheflolaskitchen.com/nigerian-fried-rice-recipe/ I’m sure you will love it. ❤️❤️
Thank you ma’am. The result was delicious.
I’m so happy to hear that Ahmed!
This was absolutely delicious.
Glad you enjoyed it 🙂
Will be trying it I pray it turns out perfect,do u have books as regards to cooking.
I hope it turned out perfect? No cookbooks at the moment. I will announce when I make one. 🙂
I have made this soup to my Nigerian friends and they were impressed with me since I am not Nigerian . We really enjoyed it ! Thanks for sharing this delicious recipe !
Wow am beginning to dream this food, lol. Nice cook.
You had me at uncomplicated one pan meal. With school starting soon this egusi soup recipe will come in handy on those busy weeknights.
This looks delicious and so flavorful! Not I just need to track down some Egusi
This looks so delicious and flavorful. I’ve never heard of egusi soup before. I love that this is an easy one pot meal full of veggies.
Since my family loves soups, I am always on the lookout for new soup recipes. This Egusi soup sounds appetizing and intriguing. I am gonna try it for sure! More, I am ready to discover a new cuisine. 🙂
African Soups aren’t American or European kind of soups. One eats them with pounded yam, yam, rice, cassava. or similar.
Wow this I’ve never seen a recipe like this before but it sounds and looks delicious! Thanks so much for all the tips!
The flavors in this sound amazing!! I love how simple you’ve made the instructions!
Been reviewing procedures for cooking egusi soup from various people , turns out your method was so simple and straightforward with the spinach being added at the end. Cooked my first pot of egusi soup but certainly not the last. Many thanks Chef Lola!!!
That’s so nice to hear Andrew, I’m so glad you love it! Thanks for the amazing feedback.
We all enjoyed this lovely egusi soup !!
Thanks Lola
I love your recipes xx
Awesome! I’m so happy you enjoyed it. Thanks for the feedback, Abigail.
Aunt Lola thank you so much Ma’am.
Please i would love to get recipes for simple sponge cake and Chocolate cake
Hi Jecinta, I don’t have any video or written blog on that at the moment but you can either subscribe to my youtube channel or to the blog so that you can get notified whenever I upload the video.