Savor every bite of this delightful Nigerian Efo Elegusi Soup. This traditional golden stew combines rich, savory, sour flavors and is filling enough to feed a whole family. Serve with rice or swallows like eba, pounded yam, semo or amala.
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You've probably stumbled across this golden stew on social media. Efo elegusi is something really near and dear to our hearts here at Sims Home Kitchen. It’s one of the most unique dishes you will ever try. We guarantee it! This soup combines some of the local flavors of Nigeria with strong spices and fish that offer a world-class tasting experience.
Egusi is the West African Yoruba name for plant seeds that come from melons, squash, and the like. These seeds have become a staple of the West African diet because when they are dried and ground, they provide a great source of protein.
Efo Elegusi is a soup combining egusi and many other delicious ingredients for a filling meal. While traditional “Egusi” describes the basic soup version of this dish, efo elegusi means that this is an Egusi dish made with the highest quality and quantity of green vegetables. We like to add greens like bitter leaf or spinach.
There are many different types of Egusi soups, and this is just one of them for you to try out. We hope you enjoy this meal as much as we do!
Enjoy these additional tasty, Nigerian Tomato Stew Recipe, Efo Riro (Nigerian Spinach Stew Recipe), Quick Nigerian Okra Stew and Nigerian Fish Stew with Tomato recipes.
Why You Should Try This Recipe
- It is packed with delicious savory flavors from the spinach and egusi.
- This Nigerian efo elegusi soup can be eaten with various sides.
- Adjust the seasoning to suit your taste.
- This soup feeds many and can be refrigerated for up to 5 days!
Ingredients
To make egusi, you will need the following ingredients: Make sure you prepare the red root spinach before you start cooking the stew. See the recipe card for full information on ingredients and quantities.
- Canned plum tomatoes or fresh tomatoes: Work well when making efo elegusi with tomato.
- Scotch bonnets: Add some heat to this tasty stew by adding a few scotch bonnets. Add more or less, depending on your preference.
- Red bell pepper: These peppers add a fresh sweet flavor to the tomato base.
- Onion: Adds savory flavor.
- Salt to taste: Salt is important for this stew. Make sure you taste as you go along.
- 1-2 Maggi or knorr cubes: Chicken seasoning enhances the flavor in this dish, but you can skip it for a healthier stew.
- Ground pepper to taste: If you are making efo elegusi without tomato, use ground pepper to replace the tomato.
- Pre-cooked assorted meat: Add meats such as beef, pomo, shaki, and more!
- Fish: Option to add dried fish for even more flavor. For example, shawa, panla and more.
- Red root spinach: Add fresh red root spinach to this dish. You can also add ugwu or bitter leaf for more flavor. Use four bunches of fresh red root spinach. To prepare the spinach, chop the spinach and remove the roots. Then, add spinach to a large bowl, rinse with cold water and transfer the spinach to another bowl. You should see some dirt at the bottom of the bowl. Ensure you wash the spinach thoroughly at least three times, as it is usually quite dirty. After washing the spinach, pour boiling hot water over the spinach and drain after 5 minutes. The spinach is now ready to be added to the stew. If you do not boil the spinach beforehand, it may make the stew watery.
- ¼-2 a cup of grounded melon seeds: Grind melon seeds in a blender before cooking.
- Vegetable or palm oil: For a more traditional recipe, use palm oil instead of vegetable oil.
Tips and Substitutions
- Palm oil: Palm oil is traditionally used to make Nigerian efo elegusi soup. Be careful when heating the palm oil, as it gets very hot and smoky. Be generous with the palm oil, as this stew has many ingredients. If you don't add enough, the stew may be dry.
- Egusi proportion: Depending on your preference, you can alter the amount of egusi you add to the Nigerian efo elegusi soup. Some people prefer a more leafy stew, so add less egusi, while others prefer more egusi and add less spinach.
- Alternative leaves: If you want to add a depth of flavor, add bitter leaf or ugwu to this stew. These leaves will take your Nigerian efo elegusi soup to the next level, making it even more savory and delicious. They are quite bitter, so don't add too much. I would suggest ½-1 bunch of bitter leaf or spinach. If you add these leaves, make sure you allow them to cook for a bit longer, as both leaves take longer to cook than red root spinach.
- Pre-cooked assorted meat: Here are some additions that we love to add: chicken, beef, pomo and shaki (tripe). Whichever type of protein you choose, you want to ensure your meat is soft and tender. The best way to do this is by precooking your proteins before you start cooking the Nigerian efo elegusi soup. I normally wash the meat first, then par-boil it with salt, onions, thyme, and chicken stock cubes for flavor (optional). Then, I finish cooking the meat in the oven or fry it. Once the meat is fully cooked, it will be tender and flavorful.
How to Make Nigerian Efo Elegusi Soup with Tomato
- Grab two scotch bonnets, one red bell pepper, one large onion, and two plum tomatoes.
- Add the ingredients to a blender and blend until thoroughly mixed.
- Add oil enough oil to cover the base of a large saucepan. Pour in the blended tomato mixture and bring it to a boil. Add salt and iru or one maggi cube and mix to combine. Let it cook on medium heat for 10-15 minutes.
- Add pre-cooked assorted meat or any meat combination of your choice to the stew and let it cook for 10-15 more minutes. Add four bunches of pre-boiled spinach (see note below) and lower the heat to a simmer.
Note: Make sure you boil and drain the spinach before adding it to the tomato base. If not, the stew will be watery. To prepare the spinach, remove the roots and chop the spinach. Then, add spinach to a large bowl, rinse with cold water and transfer the spinach to another bowl. You should see dirt at the bottom of the bowl. Ensure you wash the spinach thoroughly at least three times, as it is usually quite dirty. After washing the spinach, pour boiling hot water over the spinach and drain in a strainer or sieve after 5 minutes. The spinach is now ready to be added to the stew.
5. Toast the melon seeds on a pan for a few minutes.
6. Then, grind or blend the toasted melon seeds and roll them into balls using oil to keep them together. Add these balls to the stew and stir. Let it cook for another 10-12 minutes.
7. Serve and enjoy Nigerian Efo Elegusi Soup with white rice and fried plantain or swallows such as eba, pounded yam or amala.
How to Make Nigerian Efo Elegusi Soup without Tomato
- Add a generous amount of palm oil to cover the base of a pot and add 1-2 teaspoon of iru once it is hot.
- Pour in chicken stock. Season it with salt to taste, ground pepper to taste, and knorr or Maggi cubes. Stir. Then, add pre-cooked assorted meat to the stew and let it cook for 10-15 minutes, depending on how soft the meat is. Once the meat is done, remove it from the pot and set it aside for later.
- Next, add the egusi paste (see notes) to the pot. Stir gently for about 5-7 minutes. Then cover it and leave it to cook for another 5-7 minutes on low heat.
- The egusi should have a medium consistency. Add the precooked meat back into the pot.
Note: To make egusi paste, blend 2 cups of egusi seeds, water, and a pinch of salt until it forms a paste (as shown). If the egusi is already grounded, mix it with water by hand to make a paste.
5. Add four bunches of pre-boiled red root spinach (see recipe card for details on how to prep the spinach).
6. Then, add water as needed and stir. Do not add water all at once, as the stew may become watery. Finally, cover and leave to cook on low heat for 10 minutes.
7. Serve and enjoy Nigerian efo elegusi soup with swallows such as eba, semo, pounded yam or amala.
Recipe FAQs
Egusi soup is made from ground melon seeds and is eaten in Nigeria. It has a distinctive savory flavor and is usually cooked with tomato sauce, assorted meat and fish. Egusi has a beautiful golden color and is traditionally served with pounded yam.
Yes, you can use a blender to blend egusi (melon seeds). You can also use a mortar.
No, pumpkin seeds are darker and come from pumpkins, while egusi seeds are from melons. Egusi seeds are pale yellow.
Efo Elegusi is easy to store and preserve. Since it contains mostly vegetables and the meat is already cooked, you can refrigerate it for several days in an airtight container. In most cases, though, it is best to enjoy it fresh!
More Flavorful Nigerian Stews
Nigerian Efo Elegusi Soup (Two Ways)
Equipment
- 1 Blender
- 1 Saucepan
Ingredients
- 2 Plum tomatoes
- 2 Scotch bonnets
- 1 Red bell pepper
- 1 Large onion
- Salt to taste
- 2 teaspoon of iru
- 1 maggi or knorr cubes
- Ground pepper to taste
- pre-cooked assorted meat
- Dried fish optional
- 4 bunches of red root spinach
- ¼-2 a cup of grounded melon seeds
- Vegetable or palm oil
Instructions
- In a blender, add 2 scotch bonnets, 1 red bell pepper, 1 large onion, and 2 plum tomatoes and blend together until thoroughly mixed.
- In a large saucepan, add oil that covers its entire base. Pour in the blended veggie mixture and bring it to a boil. Add salt and 2 teaspoon of iru (or 1 maggi cube) and mix to combine. Let it cook on medium heat for 10-15 minutes.
- Add pre-cooked assorted meat (or any meat combination of your choice) to the stew and let it cook for 10-15 more minutes.
- Add 4 bunches of spinach (we recommend red root spinach!) and lower the heat to a simmer. Meanwhile, take your grounded melon seeds and roll them into balls using oil to keep it together. Add these balls to the stew and stir. Let it cook for another 10-12 minutes.
- Serve and enjoy!
How to Make Efo Elegusi without Tomato
- Add a generous amount of palm oil to cover thebase of a pot and add 1-2 teaspoon of iru once it is hot. Pour in 1-2 cups ofchicken stock. Season it with salt to taste, ground pepper to taste, and 1-2knorr or Maggi cubes. Stir.
- Then, add pre-cooked assorted meat to the stewand let it cook for about 10-15 minutes depending on how soft the meat is. Once the meat is done remove it from the pot and set it aside for later.
- Next add the egusi paste (see notes) to thepot. Stir gently for about 5-7 minutes. Then cover it and leave it to cook for another 5-7 minutes on low heat. The egusi should have a medium consistency.
- Add the precooked meat back into the pot.
- Add 4 bunches of red root spinach. Then, addwater as needed and stir. Do not add water all at once as the stew may become watery. Finally, cover and leave to cook on low heat for 10 minutes.
- Serve and enjoy with swallow such as eba, pounded yam or amala.
Notes
- Egusi: To make egusi paste blend 2 cups of egusi seeds, water, and a pinch of salt until it forms a paste (as shown). If the egusi is already grounded then mix it with water by hand to make a paste.
- Red root spinach: Boil and drain the spinach before adding it to the egusi. To prepare the spinach remove the roots and chop the spinach finely. Add spinach to a large bowl, wash with cold water and transfer the spinach to another bowl. You should see dirt at the bottom of the bowl. Repeat this step 3 times as spinach is usually quite dirty. After washing the spinach pour boiling hot water over the spinach and drain in a strainer or sieve after 5 minutes. The spinach is now ready to be added to the stew.
Yetunde
Thanks
Grace
My favourite Nigerian meal 😋 Thank you for this recipe.