Authentic Nigerian Egusi Soup
A rich, savory, and nutty traditional Nigerian stew made with ground melon seeds, assorted meats, smoked fish, and leafy greens simmered in vibrant palm oil.
Ingredients
- •2 cups ground egusi (melon seeds)
- •1 lb beef chuck or goat meat, cut into bite-sized cubes
- •0.5 lb honeycomb tripe (shaki), cleaned and cut into bite-sized pieces
- •1 cup smoked dried catfish or stockfish, soaked in hot water, deboned, and flaked
- •0.75 cup red palm oil
- •4 cups fresh spinach or chopped pumpkin leaves (ugwu), washed and shredded
- •2 large red bell peppers (tatashe), stemmed and deseeded
- •2 scotch bonnet peppers (ata rodo)
- •2 medium red onions, divided (1 for blending, 1 finely diced)
- •3 tablespoon ground dried crayfish
- •3 Maggi or Knorr beef bouillon cubes, crushed
- •1 tablespoon ground locust beans (iru/ogiri, optional for traditional deep umami)
- • to taste salt
- •2.5 cups warm water or reserved meat broth
Instructions
- 1.
Place the beef (or goat meat) and honeycomb tripe in a large pot. Season with half of the diced onions, 2 crushed bouillon cubes, and a pinch of salt. Add enough water to barely cover the meat. Bring to a boil over medium-high heat, then reduce heat, cover, and simmer for 30 to 40 minutes until the meats are tender. Strain and reserve the flavorful meat broth.
- 2.
In a blender, combine the red bell peppers, scotch bonnet peppers, and 1 whole red onion with a splash of water. Blend until smooth and set aside.
- 3.
In a medium bowl, mix the ground egusi with 0.5 cup of warm water to form a thick, paste-like consistency.
- 4.
Heat the red palm oil in a large deep pot or Dutch oven over medium heat for 2 minutes (do not bleach the oil). Add the remaining finely diced onion and sauté for 2 to 3 minutes until fragrant and translucent.
- 5.
Scoop the egusi paste into the hot oil in small spoonfuls/lumps. Reduce heat to medium-low and let the lumps set undisturbed for 5 minutes. Gently stir to break the egusi into distinct, curd-like clusters, then fry for another 5 to 7 minutes until the egusi loses its raw scent and begins to toast slightly.
- 6.
Pour in the blended pepper mixture and ground locust beans (iru). Stir well and cook over medium heat for 10 minutes until the oil starts to float to the top.
- 7.
Add the cooked beef, tripe, flaked smoked fish, ground crayfish, remaining crushed bouillon cube, and 2 cups of the reserved meat broth. Stir gently, lower heat to a simmer, cover the pot, and cook for 15 minutes, allowing the flavors to meld and the soup to thicken.
- 8.
Fold in the shredded spinach or ugwu leaves. Stir gently and allow to simmer uncovered for 3 to 5 minutes until the greens are tender yet vibrant. Taste and adjust seasoning with additional salt if needed. Remove from heat and serve hot.
Tips
- 💡For authentic egusi texture, resist the urge to stir immediately after dropping the paste into the palm oil; letting it set creates tender, distinct curd-like lumps.
- 💡Do not over-fry or bleach palm oil at high heat; gentle frying retains the authentic red-orange hue and rich flavor.
- 💡Traditionally served alongside 'swallow' staples such as pounded yam, eba (garri), fufu, or amala.
Recipe from TheCookbook.ai
Created by Basil Roux