Nigerian egusi soup is a rich, flavor-packed African staple made with ground egusi seeds, tender meat, dry fish, and crayfish. It's hearty, simple to prepare, and traditionally served with swallow sides like fufu or garri, or with white rice.
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Prep the Meat. Wash and cook all the meat before starting to cook your soup. Place washed oxtail into a clean pot, and add enough water to cover the meat. Then add ½ an onion, two teaspoons salt, and one teaspoon Knoor, cook until fork tender, separate the meat from the broth, and set aside. Reserve the broth to cook the egusi soup. Repeat the above process to cook all the meat separately.
Clean/Prep the Fish. Wash and debone dry/smoked fish, and set aside. If the fish is very dry, consider boiling it for a few minutes to soften a bit prior to using/cooking your soup.
Cook Your Egusi Soup. Place a big pot on the stove and turn your stove to medium. Add palm oil and allow to heat up a bit (about ½ a minute) or so. Add your ground egusi and keep stirring to combine red palm oil and egusi for about 1-2 minutes. Stir in the tomato paste, and continue to combine with the egusi/red palm oil already in the pot. Add some salt (one teaspoon or less). (You may want to lower the heat at this time to avoid burning). This process reduces the raw taste of the egusi and tomato paste. Then add all the meat broth (about 6 cups.) Give a good stir, making sure to dissolve any visible “paste lump.” Add all the meat and fish (already cooked oxtail, beef, and dry fish; stir. Now add the other condiments: ground red pepper (African bird’s eye pepper), Knorr cubes, and ground crayfish. Stir everything together and taste. Cover and simmer (on low-medium) for 30– 40 minutes, checking and lightly stirring every 5 minutes. You will surely notice when the soup thickens and tastes like cooked egusi.
Add Spinach and Finish Cooking. Add spinach around the 35 – 37 minute mark or when you think that your soup is almost ready. Then stir and allow another 3 minutes for everything to simmer. Your soup is ready after that. Taste for flavors and adjust before turning off the stove. Serve with pounded yam, garri, or white rice. Enjoy!!! Don’t forget to watch the video for proper cooking instruction and guidance.
Serve with pounded yam, garri, or white rice. Enjoy!!!
Store cooled egusi soup in an airtight container in the refrigerator for up to 3 days; reheat gently on the stovetop over medium heat, stirring and adding water if needed to loosen.
Egusi seeds are melon seeds commonly used in West African cooking. Ground egusi is available at African grocery stores, specialty markets, and online retailers.
Yes, frozen spinach works equally well. Add it around the 35–37 minute mark when the soup is nearly ready, then simmer for another 3 minutes.
Total cooking time is approximately 35–40 minutes after the meat broth, egusi, and seasonings are combined, not counting the advance prep and meat cooking.
Red palm oil is traditional and adds distinct flavor; however, if unavailable, regular palm oil or vegetable oil can be used, though the flavor will differ slightly.
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium heat, stirring occasionally and adding a splash of water if needed to loosen.
