Egusi Soup Recipe

4.50 from 2 votes

Egusi soup is a hearty West African dish from Nigeria of ground melon seeds and greens in a rich and spicy broth with seafood or other meats, delicious! Learn how to make egusi soup.

Prep Time15

Cook Time45

Course: Main Course

Cuisine: African

Keyword: habanero, spinach

Servings:

Calories: 443kcal

Author: Mike Hultquist

Ingredients

For the EGUSI PASTE

1 medium onion chopped
2 cups ground Egusi melon seeds (egusi powder) (You can substitute with ground pumpkin seeds)
½ cup water

FOR THE PEPPER PASTE

1 large onion chopped
2 large red bell peppers chopped
1-2 Scotch bonnet or habanero peppers chopped (optional, for spicy)
2 tablespoons dried crawfish powder You can sub with shrimp powder
½ cup water

FOR THE EGUSI SOUP

1 cup palm oil or use annatto oil, coconut oil
1 large onion chopped
4 cups meat or fish stock use 6 cups for soupier
1 tablespoon Nigerian red pepper powder or use cayenne
1 pound white fish chopped (or use other proteins – popular proteins include cooked tripe, beef, goat, smoked fish, shrimp, oysters, others – adjust simmering time as needed)
3 cups chopped spinach or use pumpkin leaves, bitter leaves, dandelion greens, kale, or a mix
Salt and pepper to taste

FUFU (OPTIONAL)

1 cup pounded yam powder
1 cup water

Instructions

FOR THE EGUSI PASTE

Add the onion to a food processor or blender and process to form a paste.
Add to a mixing bowl and stir in the egusi powder and water. Mix to form a thick paste. Set aside.

FOR THE PEPPER PASTE

Add the onion, peppers, crawfish powder, and water to a food processor or blender. Process until smooth.

FOR THE EGUSI SOUP

Heat the palm oil in a large pot to medium heat. Add the onion and cook for 5 minutes to soften.
Add the pepper paste and stir. Cover and cook for 15 minutes.
Add the stock, red pepper powder, and salt and pepper to taste. Cook for 5 minutes.
Gently add the egusi paste by the spoonful. Do not over mix, but stir in very gently. It should be slightly lumpy. Cover and simmer for 15 minutes.
Gently stir the soup a bit (avoid breaking up the lumps), then add the fish and stir. Cover and cook 5 minutes, or until the fish is cooked through.
Add the spinach and cover to steam, 2-3 minutes. Stir into the soup and simmer 2-3 minutes more to soften.
Serve.

FOR THE FUFU (OPTIONAL)

Bring the water to a boil in a pot over medium-high heat and stir in the yam powder. Stir until it mixes together and thickens into a doughy, starchy ball, about 5 minutes.
Separate and roll into golf ball sized pieces and serve with the soup.

Notes

Nutritional information estimated without the fufu.

Nutrition