Egusi is one of West Africa's great soups — the ground melon seeds thicken the broth and give it a nutty richness, while palm oil, crayfish and assorted meats build deep savory layers. There are two methods (frying vs. boiling the egusi); this is the popular fried "caking" style that gives lovely textured lumps.
Ingredients
- 2 cups ground egusi (melon seeds)
- ⅓ cup red palm oil
- 500 g assorted meat (beef, tripe) and/or stockfish
- 2 cups chopped spinach (or bitterleaf/ugu)
- 1 onion · blended red bell pepper + scotch bonnet
- 2 tbsp ground crayfish · 2 stock cubes · 3–4 cups stock
Method
- Season and boil the assorted meat (and soaked stockfish) with chopped onion until tender. Keep the rich stock.
- Heat the palm oil in a pot, add the blended pepper, and fry a few minutes until it loses its raw smell.
- Mix the ground egusi with a little water into a thick paste, then drop spoonfuls into the oil/pepper. Let it fry and "cake" for a few minutes, then pour in the reserved stock to a soupy consistency.
- Add the ground crayfish, stock cubes and the cooked meat. Simmer 15–20 minutes, stirring now and then, until the egusi is cooked through and the oil floats.
- Stir in the chopped greens and simmer just 3–5 minutes so they stay vibrant. Taste for salt and serve hot with fufu, pounded yam or eba.
🥣 Don't overcook the greens
Add the spinach or bitterleaf at the very end. A few minutes is all they need — long cooking turns them drab and loses their fresh bite against the rich egusi.
West Africa’s rich seed stew
Egusi soup is a beloved West African stew, especially in Nigeria — thickened with ground egusi (melon) seeds into a rich, nutty base and simmered with leafy greens, palm oil, meat or fish and plenty of pepper. Hearty and deeply savoury, it's eaten with "swallows" like pounded yam, fufu or eba.
It's the definition of a Sunday pot: generous, layered and better the next day.
Ingredient notes & substitutions
- Egusi seeds — ground melon seeds, the signature thickener. Ground pumpkin seeds are the closest substitute.
- Palm oil — for the authentic colour and flavour.
- Greens — bitterleaf or ugu (pumpkin leaves) traditionally; spinach as a substitute.
- Protein — assorted meat, stockfish and dried fish, or a vegetarian version.
- Aromatics — onion, scotch bonnet, ground crayfish and good stock.
🔥 Pro tips
Fry or steam the egusi paste so it sets into little curds — that texture is characteristic. Build the base with palm oil, pepper and ground crayfish, add the egusi and let it cook through (raw egusi tastes flat), then fold the greens in near the end so they stay vibrant. Season boldly.
Common mistakes to avoid
- Undercooked egusi. Raw ground seeds taste flat — let them cook right through.
- Overcooked greens. Add them near the end so they keep colour and bite.
- A bland pot. Egusi needs crayfish, pepper and good stock to sing.
- Too little palm oil. It's central to the flavour and colour.
What to serve with egusi soup
- With pounded yam, fufu or eba to scoop.
- Over a bowl of rice.
- Alongside jollof rice at a feast.
Storage & reheating
Egusi soup keeps for up to 4 days in the fridge and, like most stews, tastes even better the next day. It freezes well for up to 3 months; reheat gently until piping hot.
Egusi soup FAQ
What is egusi?
Egusi are the protein-rich seeds of a melon, ground to a paste and used to thicken and flavour West African soups and stews.
What can I use instead of egusi seeds?
Ground pumpkin seeds are the closest substitute, though the flavour won't be identical to true egusi.
What greens go in egusi soup?
Traditionally bitterleaf or ugu (pumpkin leaves). Spinach or kale are common substitutes outside West Africa.
Can I make egusi soup vegetarian?
Yes — skip the meat and stockfish, lean on mushrooms and good vegetable stock, and keep the palm oil and egusi for body.
What do you eat egusi with?
"Swallows" like pounded yam, fufu, eba or amala, and sometimes rice.