On paper, egusi soup sounds odd: ground melon seeds fried in palm oil with peppers, beef and leafy greens, cooked into a Nigerian stew thick with soft, nutty curds. It tastes awesome, and you eat it with something soft and starchy like pounded yam or eba. If you have had a thick peanut stew, the texture is in the same neighborhood.
You will find egusi at African markets or online. Ground pumpkin seeds work in a pinch, but that is a decent substitute, not the same thing. One trick to know: fry the egusi paste in the pepper base and leave it alone for a few minutes. That is how you get curds instead of porridge.
In this version, spinach stands in for the bitter greens Nigerian cooks use, and it works fine.
Tips for Making Nigerian Egusi Soup with Spinach and Palm Oil
Cook the pepper base until the oil separates. This takes 10 to 12 minutes. If you add the egusi too early, the soup tastes of raw pepper. You will see the red oil float to the top when it is ready.
Smell the egusi before you buy or use it. Fresh ground melon seeds smell nutty. If yours smells sour or oily, it has gone off and will spoil the pot.
Keep the palm oil at medium heat. Palm oil heated until it smokes turns bitter. Medium heat is enough.
Add the stock a little at a time. You can always loosen the soup. Once it is thin, the curds will not form.
Nigerian Egusi Soup with Spinach and Palm Oil
Total Time: 2 hours
Yield: Serves 6
Description
On paper, egusi soup sounds odd: ground melon seeds fried in palm oil with peppers, beef and leafy greens, cooked into a Nigerian stew thick with soft, nutty curds. It tastes awesome, and you eat it with something soft and starchy like pounded yam or eba.
Ingredients
Units
For the Beef
- 1 lb (450 g) beef chuck, cut into 1-inch cubes
- 1/2 onion, in chunks
- 2 chicken bouillon cubes
- 1 tsp salt
- 4 cups (960 ml) water
For the Soup
- 1 1/2 cups (about 200 g) ground egusi (melon seeds)
- 1/2 cup (120 ml) palm oil
- 1/2 onion, finely chopped
- 2 red bell peppers, roughly chopped
- 1 to 2 scotch bonnet peppers
- 1/2 onion, roughly chopped, to blend with the peppers
- 2 tbsp ground dried crayfish
- 4 oz (115 g) smoked fish, such as smoked mackerel, flaked (optional)
- 8 oz (225 g) baby spinach, roughly chopped
- Salt, to taste
Instructions
TO COOK THE BEEF
Put the beef, onion chunks, bouillon cubes, salt and water in a pot. Bring to a boil, then simmer, covered, for 1 hour 15 minutes to 1 1/2 hours, until the beef is tender. Reserve the beef and all of the stock (you should have about 3 cups).
To Make the Soup
Blend the red bell peppers, scotch bonnets and the roughly chopped half onion into a smooth paste.
Mix the ground egusi with 1/3 cup of water to make a thick, crumbly paste.
Heat the palm oil in a wide pot over medium heat. Add the chopped onion and cook for 2 minutes. Add the pepper paste and cook for 10 to 12 minutes, stirring, until it reduces and the oil separates and floats on top.
Drop spoonfuls of the egusi paste over the pepper base. Cover and cook for 5 to 8 minutes without stirring, until curds form. Then stir gently.
Add the beef, 1 1/2 cups of the beef stock, the crayfish and the smoked fish. Simmer, partly covered, for 15 to 20 minutes, adding more stock if it gets too thick.
Stir in the spinach and cook for 3 minutes, until wilted. Taste and add salt if needed.
Notes
- Serve with pounded yam, eba or fufu.
- Goat works in place of beef; cook it 1 1/2 to 2 hours, or about 30 minutes in a pressure cooker.
- Fresh ground egusi smells nutty. If yours smells sour or oily, it has gone off.
- Prep Time: 20 minutes
- Cook Time: 1 hour 40 minutes
Category: Comforting Soups
Cuisine: Nigerian
Nutrition
- Serving Size: 1 serving
- Calories: 720
- Fat: 50 g
- Carbohydrates: 8 g
- Protein: 28 g
Frequently Asked Questions
Why is my egusi soup watery, and how do I thicken it?
Simmer it uncovered for 10 to 15 minutes. If it is still thin, mix 2 more tablespoons of ground egusi with a little water into a paste, stir it in, and simmer 5 more minutes.
Can I make egusi soup without palm oil, or without fish and crayfish?
Yes, with changes. Vegetable or groundnut oil works in place of palm oil, though the soup is paler and milder. Crayfish and smoked fish supply the deep, salty flavor. Without them, add a teaspoon of fish sauce or a bit more bouillon.
Can I use other greens, or frozen spinach?
Yes. Thawed frozen spinach, squeezed dry, works the same way. Kale or collards need about 10 minutes of simmering instead of 3. If you find bitterleaf, wash and squeeze it well first to take out some of the bitterness.
How long does egusi soup keep, and can I freeze it?
It keeps 3 to 4 days in the fridge and 3 months in the freezer. Reheat gently with a splash of water. The oil can separate, so stir it back in.
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