Egusi Soup is a delicious Nigerian soup made from white pumpkin seeds, also called melon seeds. Rich, nutty and mildly spicy, it carries bold West African flavors. The recipe below explains how to prepare a classic egusi soup that’s perfect with pounded yam, garri or other fufu.
This comforting stew became widely loved and even went viral on social platforms for its satisfying taste and simple approach. It’s an easy addition to your repertoire of favorite soups and stews.
Egusi Soup Recipe
This egusi soup is a Nigerian classic. Many readers asked for the recipe after seeing it on social media, so here is a clear, practical version you can make at home.
Egusi is made from white pumpkin or melon seeds and is traditionally served with fufu—pounded yam, cassava fufu, or garri are common choices.
Ingredients Needed
- Ground egusi seeds: The main ingredient. Grind whole seeds in a coffee grinder or blend with a little water to make a paste.
- Red palm oil: Gives the soup its characteristic orange-red color and flavor.
- Crayfish: Ground West African crayfish adds savory umami—different from American crawfish.
- Meat and fish: Use a mix such as goat, beef, chicken, smoked turkey, stock fish or dried fish. Organ meats like tripe are also commonly used.
- Maggi or bouillon seasoning: Provides the authentic savory note; use chicken or beef bouillon if preferred.
- Hot pepper: Habanero or scotch bonnet peppers are traditional for heat.
- Leafy vegetables: Bitter leaf or pumpkin leaf (ugu) is traditional; spinach or kale can be used as substitutes.
For exact quantities, see the recipe card below.
Egusi seeds look like this:
People often call egusi pumpkin or melon seeds; whole seeds give the best flavor and quality when ground fresh.
Variations
- Add locust beans: Locust beans (Iru or Eware) add a strong, natural umami that many cooks like.
- Use kale or spinach: If you can’t find bitter leaf or ugu, frozen spinach or kale work well and are convenient.
- Serve with yam or plantain: Besides fufu, boiled African white yam, plantain or even rice make good accompaniments.
What does Egusi Soup taste like?
Egusi soup is nutty, rich and meaty, with layers of savory flavor from the meats, fish and crayfish. The palm oil and seasonings deepen the profile, while the greens add brightness.
How To Make Egusi Soup
Make this soup in three straightforward stages:
- Boil the meats and fish: Cook tougher meats first, then add more tender ones. Season with salt about halfway through and reserve the cooking stock. If using stockfish, soak and rinse it well and cook separately if needed.
- Grind the egusi: Use a coffee grinder, small blender cup or food processor, discarding any bad seeds before grinding.
- Prepare the soup: Heat palm oil (do not bleach it). Sauté chopped onion until fragrant, add the ground egusi and fry while stirring until it reduces and begins to stick slightly to the pot (around 7 minutes). Add crayfish, cooked meats and reserved stock, seasoning cube, and chopped pepper. Add water to reach your preferred thickness, simmer for about 5 minutes, then stir in the greens for 1–2 minutes. Remove from heat and serve.
That’s it—simple steps that yield a flavorful, satisfying soup.
Egusi Soup and Pounded Yam
A classic pairing is egusi soup with pounded yam, a smooth, dough-like side made from African white yam. Ready-made yam flour is widely available for an easy homemade version.
You can also serve the soup with garri (eba). Prepare garri by pouring hot water over the granules and stirring until smooth.
Egusi Stew
Egusi stew uses the same seed base but is typically prepared with different ingredients and served with rice rather than fufu. The flavors overlap, but texture and pairing differ.
A short video demonstration is included below to show the steps in action.
Watch How To Make Egusi Soup
More African Dinners
Fried Pork And Plantains
Catfish Pepper Soup
African Chicken Peanut Stew
Cameroonian Pepper Soup
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Egusi Soup – Nigerian Egusi Soup
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Ingredients
- 2 cups egusi (not ground)
- 3/4 cup palm oil
- 1/4 cup crayfish
- 1 shrimp seasoning cubealso known as Maggi Crayfish or Maggi Crevette
- 2 pounds meats and fisha mix such as goat, stockfish and chicken
- 1/2 cup onion – chopped
- 1 habanero (or scotch bonnet) pepper
- 1/2 -1 cup chopped greens (bitterleaf, ugu, or substitute with spinach or kale)I used chopped spinach
Instructions
- Boil the meats and fish. Cook tougher meats first, add salt partway through and reserve the stock. If using stockfish, soak and rinse it well before cooking; its flavor is strong but adds depth.
- Grind the egusi. Remove any bad seeds and grind in a small blender cup, coffee grinder or food processor.
Making the egusi soup
- Heat palm oil in a pot for about 3 minutes (do not bleach). Sauté the chopped onion until fragrant.
- Add the ground egusi and fry, stirring occasionally, until it shrinks and starts to stick slightly to the pot (about 7 minutes).
- Stir in a teaspoon of crayfish, then add the cooked meats and reserved stock. Add the remaining crayfish, the seasoning cube and the habanero or scotch bonnet pepper. Add water as needed to reach the desired thickness. Simmer for about 5 minutes and adjust seasoning.
- Add the chopped greens and cook for another 1–2 minutes. Remove from heat and serve.
Notes
Most ingredients are available at African stores or specialty markets for cooks outside of Africa.
Nutrition
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