This rich, thick soup made from ground melon seeds is loaded with tender meats, aromatic spices, and leafy vegetables. A true taste of authentic West African comfort food that pairs perfectly with any swallow.

What Makes Egusi Soup Special

Egusi soup is Nigeria’s most beloved thick soup, made from protein-rich melon seeds that create a hearty, satisfying texture. The combination of assorted meats, dried fish, and traditional seasonings makes this dish a complete meal that’s both nourishing and deeply flavourful.

Ingredients

For the Soup Base:

• 2 cups melon seeds (egusi)
• 2 tablespoons ground crayfish
• 1 handful locust beans (iru), optional
• 2 full tablespoons palm oil
• 2½ cups water
• 2 Knorr or Maggi cubes
• Salt to taste

Proteins (choose your favourites):

• 500g goat meat or beef, cut into pieces
• 200g cow leg (optional)
• 150g cow tripe (shaki), optional
• 100g dried fish (eja gbigbe)

Aromatics:

• 2 medium onions, chopped
• 4 scotch bonnet peppers (or 2 Cameroon peppers)
• ½ red bell pepper
• 350g fresh basil leaves (scent leaves) or ugu leaves

Quick Method

Step 1: Cook the Proteins (45 minutes)

1. Season and cook: Add goat meat and rinsed dried fish to pot with 1 onion, 2 stock cubes, and salt
2. Add water: Cover with water and bring to boil on high heat
3. Simmer carefully: Goat meat cooks quickly, don’t overcook as it gets tender fast
4. For tough meats: If using cow leg or shaki, cook longer until tender, adding water as needed

Step 2: Prepare the Blends (10 minutes)

1. Pepper mixture: Blend scotch bonnets, red bell pepper, remaining onion, and 150g basil leaves
2. Egusi mixture: Blend crayfish, locust beans, and melon seeds until fine and powdery
3. Set aside: Keep both mixtures ready for cooking

Step 3: Build the Soup (45 minutes)

1. Add pepper blend: Pour blended peppers into the meat pot, cook for 15 minutes
2. Add egusi mixture: Stir in ground melon seed blend on medium heat
3. Cook thoroughly: Simmer for 30 minutes, stirring occasionally to prevent sticking

Step 4: Final Touches (15 minutes)

1. Add finishing ingredients: Stir in remaining basil leaves, palm oil, and extra stock cubes
2. Cover and simmer: Cook for 10-15 minutes until oil rises to surface
3. Adjust seasoning: Taste and add salt if needed
4. Rest briefly: Let stand for 5 minutes before serving

Pro Tips for Perfect Egusi

Don’t overcook goat meat: It becomes tender quickly; watch the timing Grind egusi finely: Smooth powder creates better texture than chunky pieces Stir regularly: Prevents sticking and ensures even cooking Oil separation: When palm oil rises to surface, your egusi is ready

Protein Combinations

Traditional: Goat meat + dried fish + stockfish Hearty option: Beef + cow leg + shaki + dried fish Seafood version: Fresh fish + prawns + periwinkles Budget-friendly: Beef + dried fish + ponmo

Perfect Pairings

Serve with Nigerian swallows:

• Pounded yam (traditional favourite)
• Eba (garri)
• Fufu (cassava)
• Semolina or amala
• Rice for modern twist

Storage and Reheating

Fresh consumption: Best eaten same day for optimal flavour Refrigerate: Store covered for up to 3 days Reheating: Warm gently, add water if too thick Improves overnight: Flavours develop and deepen

Health Benefits

This protein-packed soup provides:

• Complete proteins from melon seeds and meats
• Healthy fats from palm oil and seeds
• Vitamins and minerals from leafy vegetables
• Fibre for digestive health

Shopping Tips

Fresh melon seeds: Buy whole seeds and grind fresh for best flavour Quality palm oil: Use authentic red palm oil for traditional taste Leafy vegetables: Scent leaves (basil) are traditional, spinach works as substitute Dried fish: Choose well-preserved, not overly salty varieties

Common Mistakes to Avoid

Overcooking goat meat: It becomes tough if cooked too long Lumpy egusi: Ensure melon seeds are ground to fine powder Insufficient cooking time: Egusi needs full 30 minutes to cook properly Burning: Stir regularly on medium heat to prevent sticking

Prep Time: 20 minutes | Cook Time: 1 hour 15 minutes | Serves: 6-8 people | Difficulty: Intermediate