Egusi Soup — melon seed soup — is one of the great jewels of Nigerian cuisine, beloved from Lagos to London and cooked across all parts of West Africa. Made by frying ground melon seeds in rich palm oil, then simmering with seasoned assorted meat, stockfish, and dried fish, Egusi is the soup that fills Nigerian homes with its deep, nutty fragrance on a Sunday morning. It graces the table at naming ceremonies, birthday parties, and celebrations of every kind — no pot of Egusi is ever too big, and no occasion is ever too grand for it.
What people love about Egusi is how it brings everything together: the thick, luscious texture of the ground melon seeds soaking up all that palm oil goodness, the rich umami depth from ground crayfish and Iru (fermented locust beans), and the colour and earthiness of fresh Tete leaves stirred in at the very end. Every family has their own method — some fry the egusi into golden clusters, others stir it smooth into the sauce — but the result is always the same: a bowl that feels like home, whether you grew up in Enugu or you are raising your children on a cold British evening in Birmingham.
You can find everything you need to make a proper pot of Egusi Soup right here at Awuf Afro Store — from Awuf Grounded Egusi and Banga Palm Oil to PC Stockfish Cod, Awuf Dried Catfish Fillet, Awuf Grounded Crayfish, Delex Dried Iru, and fresh Tete, all delivered to your door anywhere in the UK.
Ingredients
Serves 4–6
| Quantity | Ingredient |
|---|---|
| 300g (3 × 100g packs) | Ground Egusi (melon seeds) (pre-ground) |
| ½ cup (approx. 120ml) | Palm Oil |
| 1kg | Assorted Meat (cut into chunks) |
| 1 piece (80g) | Stockfish Cod (soaked in cold water for at least 1 hour to soften) |
| 100g | Dried Catfish Fillet (rinsed in warm water and broken into large pieces) |
| 3 tablespoons | Ground Crayfish |
| 1 tablespoon | Dried Iru (Locust Beans) |
| 2 bunches | Fresh Tete (African Spinach) (washed and roughly chopped) |
| 4–5 peppers | Fresh Scotch Bonnet Peppers (blended smooth with onion) |
| 2 medium | Red Onions (half finely chopped, half blended with peppers) |
| 2 cubes | Maggi Star Seasoning Cubes |
| to taste | Salt |
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Method
- Season your assorted meat generously with 1 Maggi Star Seasoning cube, a pinch of salt, and half the chopped onion. Place in a pot with just enough water to cover and cook over medium heat for 30–40 minutes until tender. Reserve every drop of that meat stock — it is the flavour base for your soup.
- Soak the PC Stockfish Cod in cold water for at least 1 hour (or overnight if you are planning ahead) to soften. Rinse the Awuf Dried Catfish Fillet in warm water, then break into large pieces. Add the stockfish and catfish to the cooked meat for the final 10 minutes so they absorb all that seasoned stock.
- Blend your Scotch Bonnet Peppers together with the remaining onion to a smooth paste — use more or fewer peppers depending on how much heat your household can handle. Set the blended pepper aside.
- Heat the Banga Palm Oil in a heavy-bottomed pot over medium heat for 3–4 minutes until fully liquid and fragrant — you want it hot but not smoking. Add all the Awuf Grounded Egusi directly into the hot palm oil and stir-fry for 8–10 minutes, pressing and turning the mixture until golden clusters form and the edges begin to deepen in colour. This is the most important step — take your time and do not rush it. Properly fried egusi gives the soup its signature nutty depth.
- Pour the blended Scotch Bonnet and onion pepper into the pot and stir to combine with the fried egusi. Cook over medium heat for 10–12 minutes, stirring every few minutes, until the palm oil rises and floats freely to the top. This is your sign that the pepper is properly fried and the rawness is cooked out.
- Ladle in the reserved meat stock gradually — about one cup at a time — stirring and adjusting until you reach your preferred soup consistency. Add the cooked assorted meat, the softened stockfish, and the dried catfish pieces. Stir gently and simmer together for 10 minutes so all the flavours can get acquainted.
- Add 3 tablespoons of Awuf Grounded Crayfish, 1 tablespoon of Delex Dried Iru (locust beans), and the remaining Maggi Star Seasoning cube. Taste and adjust salt. Simmer for a further 5 minutes, stirring occasionally.
- Wash and roughly chop your fresh Tete (African Spinach) leaves. Stir them into the soup, then turn off the heat immediately and cover the pot. Leave to rest for 3–5 minutes — the residual steam will wilt the leaves beautifully without overcooking them or dulling their colour. Serve hot with pounded yam, eba, or rice.
Tips & Variations
- The secret to great Egusi is patience at step 4 — really take the time to fry the egusi clusters properly in the palm oil before you add any liquid. Rushing this step gives you a flat, paste-like result instead of a soup with true texture and depth.
- Egusi Soup freezes exceptionally well. Cool completely, portion into airtight containers, and freeze for up to 3 months — a proper Nigerian meal always ready for a busy weeknight after work.
- Prefer a silkier, more liquid soup? Swap the Tete for Fresh Waterleaf — also available at Awuf Afro Store — or use both together for extra body and a more layered flavour.
