This Egusi Soup is a rich and flavorful Nigerian dish, made with blended melon seeds, palm oil, traditional seasonings, assorted meats, and uzazi leaves. It's perfect for dinner, served with eba or pounded yam.
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Egusi, also known as golden stew, is a beloved and flavorful dish enjoyed across Nigeria. The base of the stew is made from blended melon seeds, which gives this hearty stew a rich, slightly grainy texture. When combined with ingredients like Maggi seasoning, palm oil, crayfish, and assorted meats, it all comes together to make a mouthwatering, savory delight.
Egusi soup is traditionally served with eba or pounded yam, but some also enjoy it with plain white rice for a lighter twist. You may also enjoy other classics like Efo Elegusi, Abula, or Ayamase (Ofada sauce). You may also enjoy this delicious Nigerian Jollof Rice.
Why This Recipe Works
- The stew is vibrant and delivers delicious, bold flavours. It will brighten up any table.
- This egusi recipe is easy to follow and has been tried and tested to ensure that you have successful results every time.
- It is easy to store leftover egusi soup.
- You can double or triple the egusi soup recipe to feed more people.
Egusi Soup Ingredients
See the recipe card for full information on ingredients and quantities.
- Melon Seeds: You can either purchase pre-ground melon seeds or grind them yourself and add ata gun gun.
- Dried Chili Peppers: Adjust the quantity to match your preferred spice level.
- Palm Oil: Use high-quality palm oil to enhance the flavor of the egusi soup.
- Knorr Chicken Cubes: Add more or less, depending on your taste preference.
- Pre-cooked Assorted Meats: For this stew, I used a mix of beef, goat meat, cow leg, shaki (tripe), and brown ponmo(cow skin). Feel free to include any other meats you enjoy.
Tips and Substitutions
- Fish: For this egusi soup recipe, you can use dried catfish, smoked tilapia, or fresh catfish, depending on your preference. You can also include pieces of chicken for added variety.
- Egusi: In this recipe, the egusi is formed into lumps. Allow the paste to cook for a few minutes to help the lumps set before stirring.
- Seasoning: Adjust the amount of salt, pepper, and chicken seasoning (e.g., Knorr cubes) to suit your taste for the egusi soup.
How to Make Egusi Soup
- Start by blending the melon seeds with dried chillies (skip this step if you are using ground melon seeds). Boil cleaned assorted meat in a pot with water, salt, and Knorr chicken seasoning for 30-45 minutes. If you already have pre-cooked meat, skip this step.
2. Once the egusi is blended, add a few tablespoons of water, mix and create small lumps with the paste. Heat palm oil in a pot and let it cook for 5-7 minutes, or until the color starts to change slightly.
3. Add the egusi lumps to the palm oil as shown. Cover the pot and let it cook on medium heat for about 10 minutes. Next, stir gently. Cook for another on low to medium heat for 30 minutes checking and stirring from time to time to prevent burning.
4. Add the precooked assorted meats, seasoning cubes (like Maggi), and salt to taste. Stir gently so you don't break up the meat. Add the uzazi leaves and let everything simmer together for another 10-15 minutes
5. Serve this delicious golden egusi soup for dinner with any swallow of your choice.
Recipe FAQs
Egusi soup is made from ground melon seeds, palm oil, Maggi/Knorr seasoning cubes, salt, uzazi leaves, and assorted meat.
Yes. Egusi soup sometimes includes shaki, beef/goat meat, chicken, pomo, and cow skin.
Place leftover egusi soup in an airtight container and refrigerate for up to five days.
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Egusi Soup
Equipment
- Blender
- Pot
Ingredients
- 1 cup of melon seeds
- ½-1 cup dried peppers chili
- ½ cup palm oil
- 2 Maggi/Knorr cubes
- 450 g Pre-cooked Assorted meat beef or goat, Cowleg, shaki, and brown ponmo
- Salt to taste
- ¼ cup of uzazi leaves or bitter leaf
Instructions
- Blend the melon seeds with dried pepper. If you are using ground egusi skip this step and add cayenne pepper instead of dried peppers later.
- Add the blended melon seeds into a bowl, a few tablespoons of water, cayenne pepper (ata gun gun) and mix until it becomes lumpy. Set aside.
- Pour palm oil into pot, cook for 5-7 minutes or until it changes color.
- Add the lumpy mixture to the pot.
- Cover and let it cook for ten minutes on medium heat. Do not stir.
- Then, remove the lid and use a large spoon to stir gently. Cook for another on low to medium heat for 30 minutes checking and stirring from time to time to prevent burning.
- Add the assorted meat, maggi and salt to taste and stir gently.
- Finally, add the uzazi leaves and let the stew simmer for 10-15 minutes.
- Serve this tasty egusi soup for dinner with eba or pounded yam.
Notes
- Fish: This soup is very versatile. You can add dried catfish, smoked tilapia, or fresh catfish instead of assorted meat. You can also add chicken pieces.
- Egusi: This version of egusi is lumpy. Let it cook for a few minutes without touching it so the lumps can form nicely before you stir.
- Seasoning: Feel free to adjust the salt, pepper, and seasoning cubes (like Knorr) to match your taste.
BTee says
Best stew with swallow, not only colourful but also very delicious!