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Most Hearty Egusi Soup Recipe

Make Egusi soup proper out of your kitchen within the subsequent couple of minutes? Wondering how to cook dinner Egusi Soup or just put, how to put together Egusi Soup? Get in right here for Egusi Soup recipes step-by-step information.

Egusi soup recipe

Egusi soup is a form of soup thickened with the bottom seeds and in style in West Africa , with appreciable native variation. Besides the seeds, water, and oil, egusi soup sometimes accommodates leaf greens, different greens, seasonings, and meat.

Leaf greens sometimes used for egusi soup include bitterleaf, pumpkin leaf, celosia and spinach. Typical different greens include tomatoes and okra. Typical seasonings include chili peppers, onions, and locust beans. Also generally used are beef, goat, fish, shrimps, or crayfish .

Egusi soup is likely one of the hottest soups in Nigeria. This can be your favourite soup, like Afang soup too. There are alternative ways to make Egusi soup starting from frying the egusi first, to boiling it with the meat inventory, to rolling into small balls to soaking the egusi in water first.

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The soup nonetheless seems very nice whatever the technique used. However, soaking the egusi in water first is the strategy that can be used right here.

Egusi Ingredients:

  • three cups of Egusi (ask the grinders out there to grind it for you)
  • Meat
  • Dry Fish
  • Stock Fish
  • Pumpkin Leaves (Ugu)
  • Crayfish
  • Pepper
  • 2 Medium sized onions
  • Palm Oil
  • Seasonings and Salt to style

Egusi Soup recipe


  1. Season the meat, salt and onions. Cook until the meat is nearly finished. Strain the meat from the inventory and set each apart.
  2. Add the egusi to a bowl.
  3. Add some water to make a thick paste. Set apart.
  4. Add some palm oil to a giant pot, slice half onions and put into the recent oil.
  5. Add the egusi paste to the recent oil and switch nicely.
  6. You will know the egusi is dry when palm oil begins seeping out from the egusi. Fry some extra until it’s dry.
  7. Add the meat inventory to the dry egusi. Blend half onions, pepper and crayfish and add to the egusi. Add the meat and permit every part simmer for like 10minutes or until among the meat inventory has dried and the egusi has thickened. Taste and modify seasoning if essential.
  8. Cut up the ugu leaves and add to the pot. Cover the pot once more and permit simmer for like 5minutes. Put off the warmth and your egusi is prepared.
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Serve with Eba, Semolina, Wheat, Fufu/Loi Loi, Pounded Yam or every other “swallow” of your alternative.