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.