The Perfect Nigerian Egusi Soup Recipe
March 17, 2026 Chef Joe
The secret ingredient to Egusi is, quite simply, the seeds dried, ground melon seeds that are high in protein and good fats. When prepared, these seeds form a savory, protein-rich “clump” similar to scrambled eggs, but with a depth of earthy, complex spice that only West Africa can provide.
The “Frying” vs. “Caking” Debate
Every Nigerian family has their own unique take on how to prepare their Egusi. Some families use the frying method, where ground Egusi is “fried” in palm oil to give it a gritty, rich taste. Others use the caking method, where the Egusi is mixed together to form a paste, then dropped into the broth to form large, soft “lumps.” The following recipe uses the frying method.
INGREDIENTS
| Ground Egusi (Melon Seeds) | 2 Cups | |
| Palm Oil | 1/2 Cup | |
| Beef or Goat Meat | 500g (Pre-cooked) | |
| Stockfish & Shaki (Tripe) | 200g (Soaked/Cleaned) | |
| Smoked Fish | 1 Medium (Deboned) | |
| Ground Crayfish | 3 Tablespoons | |
| Fresh Spinach or Pumpkin Leaves (Ugu) | 2 Cups (Chopped) | |
| Scotch Bonnet Peppers (Atarodo) | 3 Pieces (Blended) | |
| Onion | 1 Large (Diced) | |
| Seasoning Cubes | 2 Cubes | |
| Salt | To taste |
Instructions:-
- Place your pre-cooked beef, stockfish, and shaki in a pot with a little bit of the meat stock; bring to a simmer on medium heat.
- In a separate dry pot, pour in 1/2 cup of palm oil; wait until it is hot but not smoking, then add the diced onions and fry for 2 minutes.
- Add the 2 cups of ground egusi into the hot oil; stir constantly for about 5 to 8 minutes until the egusi starts to look like toasted crumbs.
- Pour in the blended scotch bonnet peppers and the 3 tablespoons of ground crayfish; stir properly to combine with the fried egusi.
- Slowly add the simmering meat, stockfish, and the remaining meat stock into the egusi mixture; stir gently.
- Add the deboned smoked fish and seasoning cubes; lower the heat to a simmer and cover the pot.
- Let it cook for 15–20 minutes, stirring occasionally to prevent burning, until the oil begins to separate and rise to the top.
- Add the chopped spinach or pumpkin leaves; stir until properly combined.
- Season with a pinch of salt if necessary; let it simmer for another 2 minutes so the vegetables soften but stay green.
- Turn off the heat; now, ready to serve with Pounded Yam, Eba, or Fufu.
Nutrition Facts
Serving Size: 6
Calories Per Serving: 380
% Daily Value
Total Carbohydrate
12g
4%
Cholesterol
88mg
29%
Total Fat
28g
36%
Saturated Fat
12g
60%
Unsaturated Fat
9g
Trans Fat
0.02g
Dietary Fiber
4g
14%
Protein
24g
48%
Sodium
450mg
20%
Sugars
2.1g
4%
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