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Egusi Soup

Egusi soup is an exotic hearty food that will satisfy your taste buds. It is a staple in most West African home and it is an uncomplicated one pot meal that is often accompanied by swallows like Eba, Amala, Semovita, Pounded yam, Fufu, and the likes. Some hardcore like I am will even serve over Rice.
Course Soup
Cuisine African, East Africa
Keyword egusi soup, homemade
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 8 people
Calories 457kcal
Author Lola Osinkolu


  • 2 Cups 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


  • 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 until the water is reduced 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.



  • 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?


Calories: 457kcal | Carbohydrates: 11g | Protein: 16g | Fat: 39g | Saturated Fat: 17g | Cholesterol: 50mg | Sodium: 297mg | Potassium: 804mg | Fiber: 3g | Sugar: 5g | Vitamin A: 12470IU | Vitamin C: 37.9mg | Calcium: 147mg | Iron: 3.3mg