andrejthechef
InternationalStewDinnerGluten-freeDairy-free

Egusi Soup

Nigeria’s melon-seed soup: egusi curdled into golden lumps in palm oil, with beef, ground crayfish and greens. Pounded yam on the side.

prep
20 min
cook
50 min
total
1 h 10 min
serves
6
level
medium
Pounded Yam and Egusi Soup, a classic from Nigeria.

Egusi soup is built on ground melon seeds, which do something unique in the pot: fried in palm oil, the paste curdles into tender golden lumps that give the soup its signature texture. Ground crayfish underneath supplies the deep savory hum.

It is eaten with a swallow, traditionally pounded yam, torn off, rolled, and dragged through the soup. Instant pounded yam flour is the honest and universal shortcut outside Nigeria.

Egusi Soup is one of the world's classic dishes from 67 countries.

method

  1. Season and simmer the meat in water until tender, 30 to 40 minutes. Keep the stock.

  2. Mix the ground egusi with enough water to form a thick paste.

  3. Heat the palm oil in a pot and soften the onion with the scotch bonnet.

  4. Add the egusi paste in spoonfuls and fry, stirring now and then, for 10 minutes as it curdles into golden lumps.

  5. Add the meat stock gradually, then the meat, smoked fish, ground crayfish and bouillon. Simmer 10 minutes.

  6. Stir in the greens for the final 5 minutes, season, and serve with pounded yam.

chef's tips

  • Fry the egusi until it curdles; smooth egusi soup is unfinished egusi soup.
  • Ground crayfish is the umami backbone; African grocers and the internet both carry it.
  • Instant pounded yam flour whisked into hot water is the accepted shortcut everywhere outside the village.