How to Cook Egusi Soup

Egusi, or melon seeds, is a staple ingredient in many West African dishes and makes a great thickening base for soups and stews. Start by grounding the egusi into a thick paste, then add the meat and veggies and simmer the soup until the meat gets tender. There are many variations of egusi soup out there, so feel free to tweak the vegetables or the kind of meat you use to suit your personal tastes.

Ingredients

  • 3/4 cup (54 g) of egusi or melon seeds
  • 1.5 pounds (680 g) of cubed beef stew meat
  • 1 ⁄ 2 cup (120 ml) of peanut oil
  • 2 large tomatoes, chopped
  • 1 small onion, chopped
  • 2 habanero peppers, seeded and minced
  • 18 ounces (532 ml) of tomato sauce
  • 3 tablespoons (43 g) of tomato paste
  • 1.5 cups (350 ml) of water
  • 2 pounds (910 g) of fresh shrimp, peeled and deveined
  • 1 pound (450 g) of fresh spinach, washed and chopped

Makes 6 servings

Part 1
Part 1 of 3:

Making the Egusi Paste

  1. In traditional Nigerian cuisine, melon seeds called egusi are used as the base for this soup. If you’re unable to find egusi in your area, you can easily use pumpkin seeds as a substitute. [1]
    • Egusi is used as a thickening agent for soups and stews.
  2. Place the measured seeds into your blender and put the lid on tightly. Pulse the seeds on HIGH until they’re reduced to a powdery paste. [2]
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  3. Melon seeds are naturally oily, so if your paste already looks very thick after blending, you don’t need to add more water. If your mixture looks a bit dry, and a little water and stir it in order to create a thick, paste-like consistency. [3]
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Part 2
Part 2 of 3:

Cooking the Beef

  1. Give the meat a quick rinse with water. Then, place the rinsed meat on a cutting board, pat it dry with paper towels, and use a sharp knife to cut it into 1 inch (2.5 cm) cubes. [4]
    • You can make your cubes slightly larger or smaller, depending on your preference. Try to make the cubes roughly bite-size.
  2. Sprinkle regular table salt or sea salt over the beef cubes. You can use as much or as little salt as you’d like, depending on your flavor preferences. [5]
  3. Measure out the peanut oil and dump it into a large pot. Place the pot on a burner and turn the heat to medium-high. [6]
    • The oil is ready for the beef once it starts to simmer, which should take 4-5 minutes.
  4. Place the beef into the hot peanut oil and cook the beef for a few minutes. Stir the meat occasionally so that all sides get browned evenly. [7]
    • You don’t need to cook the beef all the way through at this point.
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Part 3
Part 3 of 3:

Simmering and Serving the Soup

  1. Chop up 2 large tomatoes and 1 small onion and place the veggies in a blender. Mince 2 habanero peppers, remove the seeds, and add it to the blender. Process the veggies for about 30 seconds until the mixture looks uniform and smooth. [8]
    • You can use a food processor instead of a blender if you prefer.
  2. Remove the lid from the blender and carefully transfer the tomato mixture to the large pot with the beef. Stir the ingredients together until they’re fully incorporated. [9]
  3. Put a cover or lid on the pot and turn the heat down. Simmer the mixture until the beef is tender, which should take 45 minutes or so. [10]
  4. Pour in 18 ounces (532 ml) of tomato sauce, 3 tablespoons (43 g) of tomato paste, and 1.5 cups (350 ml) of water. Stir the soup to incorporate the ingredients.
  5. Peel and devein the shrimp and add them to the soup mixture. Continue simmering the soup for about 10 minutes. [11]
  6. Wash off 1 pound (450 g) of fresh spinach and chop it up thoroughly. Add the chopped spinach and seed paste to the soup and stir the mixture. Replace the lid and cook the soup until the spinach has wilted completely. [12]
  7. Remove the soup from the heat and ladle it over bowls of rice for the most traditional presentation. If you have access to eba or fufu, you can also serve the soup over that. [13]
    • Place leftovers in an airtight container and keep them in the fridge. Enjoy your leftovers within 3-4 days.
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      Things You’ll Need

      • Blender
      • Large pot with a lid
      • Sharp knife
      • Cutting board
      • Spoon
      • Measuring cups
      • Bowls

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      References

      1. ↑ https://www.allrecipes.com/recipe/12978/egusi-soup/
      2. ↑ https://www.allrecipes.com/recipe/12978/egusi-soup/
      3. ↑ https://allnigerianfoods.com/nigerian-egusi-soup
      4. ↑ https://www.allrecipes.com/recipe/12978/egusi-soup/
      5. ↑ https://www.allrecipes.com/recipe/12978/egusi-soup/
      6. ↑ https://www.allrecipes.com/recipe/12978/egusi-soup/
      7. ↑ https://www.allrecipes.com/recipe/12978/egusi-soup/
      8. ↑ https://www.allrecipes.com/recipe/12978/egusi-soup/
      9. ↑ https://www.allrecipes.com/recipe/12978/egusi-soup/
      1. ↑ https://www.allrecipes.com/recipe/12978/egusi-soup/
      2. ↑ https://www.allrecipes.com/recipe/12978/egusi-soup/
      3. ↑ https://www.demandafrica.com/food/recipes/nigerian-egusi-soup/
      4. ↑ https://allnigerianfoods.com/nigerian-egusi-soup

      About this article

      Article Summary X

      To cook egusi soup, start by making the egusi paste. Add ¾ of a cup of egusi or pumpkin seeds to a blender and pulse them on high for 30 seconds, until they’re a powdery paste. Then, cut up 1.5 pounds of beef into 1-inch cubes and season them with salt. Brown them for 3-5 minutes in a pan over medium-high heat. Next, chop up 2 tomatoes, 1 onion, and 2 habanero peppers and process them in a blender until the mixture is uniform and smooth. Add the tomato mixture to the pot of meat, reduce the heat to medium-low and let it simmer for 40 minutes. Then, add the sauce, paste, 18 ounces of water, and 2 pounds of shrimp, and let it simmer for 10 minutes. Finally, add 1 pound of spinach and the egusi paste and simmer for another 10 minutes. For tips about how to serve the egusi soup, keep reading!

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