When it comes to hearty, flavorful Nigerian soups, Egusi soup holds a special place in every foodie’s heart. Whether you’re Yoruba, Igbo, or proudly Naija from any region, this thick, savory soup made from ground melon seeds is a must-try. It’s rich, satisfying, and pairs beautifully with various swallows like pounded yam, eba, or semovita.
In this post, we’ll explore why Egusi soup is a beloved favorite, variations you can try, and how to make the best version possible—whether you’re cooking for the first time or perfecting your craft.
What Is Egusi Soup?
Egusi soup is a West African delicacy primarily made from ground melon seeds (egusi), palm oil, leafy greens, and proteins such as beef, stockfish, and offals. The melon seeds give the soup its unique thickness and nutty flavor.
Did you know? Egusi is rich in protein and healthy fats, making it not just tasty but nutritious too.
Popular Variations of Egusi Soup
Different regions have their own twist on this Nigerian classic. Here are a few worth exploring:
1. Yoruba-Style Fried Egusi Soup
This version involves frying the ground egusi in palm oil before adding stock and ingredients. It’s spicy, vibrant, and often cooked with goat meat and ponmo.
2. Igbo-Style Egusi Soup (Lumpy Style)
In the East, egusi is sometimes molded into soft balls or lumps, making the soup thick with delightful bites of egusi.
3. Vegetable-Heavy Egusi Soup
Some prefer a health-conscious version that includes plenty of leafy greens like ugu (fluted pumpkin leaves) or spinach for an added nutritional boost.
Ingredients for the Best Egusi Soup
Here’s what you’ll need:
- 1½ cups ground egusi seeds
- 2 cooking spoons palm oil
- 500g beef or goat meat
- 200g stockfish
- 1 cup ground crayfish
- 2 seasoning cubes
- 1 medium onion
- Fresh scotch bonnet peppers
- Salt (to taste)
- A handful of ugu leaves or spinach
- Water or stock (as needed)
How to Cook Egusi Soup: Step-by-Step
- Prepare your proteins. Season and boil your meat and stockfish until soft. Set aside with the stock.
- Fry the egusi. Heat palm oil, add onions, then stir in your ground egusi. Fry gently for 3–5 minutes.
- Add your stock. Slowly pour in the meat stock, stirring continuously to avoid lumps.
- Season and add meat. Toss in crayfish, seasoning cubes, salt, and then the cooked meat.
- Simmer and add veggies. Let the soup simmer until thick, then add your ugu or spinach last.
Related Post: How to Make Perfect Jollof Rice: A Step-by-Step Guide
Tips for Making the Best Egusi Soup
- Toast your egusi lightly before grinding for a nuttier flavor.
- Mix egusi with a little water before adding to the pot for lump-free results.
- Use both dried and fresh proteins for depth of flavor.
Best Swallows to Pair with Egusi Soup
- Pounded Yam
- Eba (Garri)
- Semovita
- Fufu (Cassava or Yam)
For many Nigerians, pounded yam is the ultimate companion to Egusi soup. The soft, stretchy texture scoops up the thick soup perfectly!
Final Thoughts
Egusi soup is more than just food—it’s a part of Nigerian culture. Whether you love it spicy and fried or thick and lumpy, there’s a version out there that will hit just right. If you haven’t tried it yet, you’re definitely missing out on one of the most delicious parts of West African cuisine.
Want to cook more Nigerian meals? Check out our post on Top 10 Nigerian Dishes Every Foodie Should Try for more inspiration.
