Nigerian egusi soup is a rich, savory West African dish built on a base of ground egusi seeds, tender assorted meats, and palm oil, traditionally finished with spinach and pumpkin leaves. Its defining trait is the egusi paste, which must be fried until it resembles scrambled eggs for the proper texture and depth.
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To prepare the egusi paste, lightly fry the egusi seeds in a dry frying pan until golden brown, then leave to cool. Blend with 3 tbsp of water in a food processor until it forms a smooth paste.
Put the assorted meats in a large pot. Add all the meat seasoning ingredients, then cover with boiled water and cook for 45 mins or until the meat is tender. Add more hot water if needed during cooking and keep the stock for later.
In a blender, whizz the pepper, tomatoes, chillies and crayfish until smooth.
To make the soup base, rinse the beans under lukewarm water, then dry with kitchen paper. Heat the oil in a large pot over a medium heat. Cook the beans and onion until softened. Add the blended pepper mixture, stir well and cook for 4-5 mins.
Using a tablespoon, scoop the egusi paste one spoonful at time into the pan and fry for 2-3 mins or until it resembles a scrambled egg texture.
Add in 500ml of the reserved stock with the cooked meat. Lower the heat and simmer for 20 mins, stirring occasionally. Add the spinach and pumpkin leaves, and cook for 5 mins. Adjust the seasoning with salt to taste.
Store egusi soup in an airtight container in the fridge for up to 3 days or freeze for up to 3 months. Reheat gently on the stove over medium heat, stirring occasionally, adding a splash of water if needed.
food processor or blender · large pot
Palm oil is essential to authentic egusi soup's flavor and colour. Vegetable oil will not replicate its distinctive taste, though it can be used as a last resort; the soup will taste noticeably different.
Fry the scooped egusi paste for 2–3 minutes until it resembles scrambled eggs in texture and appearance. This indicates it has been cooked through and will thicken the soup correctly.
Ugwu (pumpkin leaves) has a slightly bitter, earthy flavour; spinach is milder and more tender. Both are traditional; use whichever is available, or combine them for depth.
Yes. Divide all ingredients by 2 or 4, and reduce cooking times proportionally. The 45-minute meat cook and 20-minute simmer after stock is added remain the key timings.
Yes, if using certified gluten-free stock powder and curry powder. Check all seasoning labels, as some blends may contain gluten.
