Egusi soup is one of the most beloved dishes in Nigerian cuisine and a cornerstone of West African cooking. Made from ground melon seeds, egusi soup is known for its rich, nutty flavour and thick, hearty texture. It is traditionally enjoyed with swallow foods such as fufu, pounded yam, eba, or amala, making it a filling and deeply satisfying meal.
Across Nigeria, egusi soup varies slightly by region and household, with differences in proteins, vegetables, and spice levels. Despite these variations, the core ingredients remain the same, resulting in a comforting dish that is both culturally significant and widely enjoyed at family meals and celebrations.
This authentic Soup is easy to prepare and it
follows a classic Nigerian method that delivers bold flavour while remaining easy to prepare at home.
Recipe Overview
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 6
Ingredients
Egusi Soup Base
2 cups ground egusi (melon seeds)
½ cup palm oil
1 medium onion, finely chopped
3 cups meat or fish stock
1 cup water (as needed)
Proteins (choose a mix)
Beef (cut into chunks)
Goat meat
Smoked fish
Stockfish
Vegetables & Seasoning
2 cups spinach or bitterleaf (washed and chopped)
2 tablespoons ground crayfish
1–2 seasoning cubes
Salt to taste
Ground pepper or blended pepper mix (to taste)
Step-by-Step Instructions
Cook the proteins.
Place meat in a pot with onions, seasoning cubes, and salt. Cook until tender, reserving the stock.
Prepare the egusi paste.
Mix the ground egusi with a small amount of water to form a thick paste.
Heat the palm oil.
Warm palm oil in a pot over medium heat, allowing it to melt gently without overheating.
Cook the egusi.
Add spoonfuls of the egusi paste to the oil. Fry gently for several minutes, stirring carefully until it thickens.
Add stock and proteins.
Pour in the reserved stock and water as needed. Add cooked meat, smoked fish, and stockfish.
Season the soup.
Add crayfish, pepper, seasoning cubes, and salt. Stir well and simmer for 10–15 minutes.
Add vegetables.
Stir in spinach or bitterleaf and cook for 3–5 minutes until just tender.
Adjust and rest.
Taste and adjust seasoning. Allow the soup to rest briefly before serving.
Cooking Tips & Variations
- Frying the egusi properly enhances flavour and prevents lumps.
- Bitterleaf gives a more traditional taste, while spinach is a milder alternative.
- For vegetarian egusi, omit meat and use mushrooms or tofu with vegetable stock.
- Adjust thickness by adding small amounts of water or stock.
What to Serve With Egusi Soup
- Fufu
- Pounded yam
- Eba (garri)
- Amala
- Semolina swallow
Egusi soup pairs best with smooth, stretchy swallow foods.
Storage & Reheating
Egusi soup stores well in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of water if needed. It can also be frozen for up to 2 months.
Frequently Asked Questions
Frequently Asked Questions
What is egusi made from?
Egusi is made from ground melon seeds, which give the soup its rich, nutty flavour.
Can I make egusi soup without palm oil?
Palm oil is traditional and recommended, but vegetable oil can be used in small amounts if needed.
Why is my egusi soup lumpy?
Lumps usually occur if the egusi is not stirred properly during frying. Stir gently and consistently.
Final Thoughts
This authentic Nigerian egusi soup recipe delivers deep flavour, comforting texture, and cultural richness in every spoonful. Whether served for a family meal or special occasion, egusi soup remains one of Nigeria’s most cherished dishes.
