30+ Easy and Delicious Egusi Soup Recipes for Busy Weeknights

Egusi soup is one of the most iconic and beloved dishes in West Africa, known for its rich, hearty flavor and versatility. Made primarily from ground melon seeds (egusi), this soup is traditionally enjoyed with various meats, fish, vegetables, and spices.

Its thick, savory texture and deliciously comforting taste make it a staple in many households. Whether you’re a seasoned cook or a beginner, mastering the art of making egusi soup is a rewarding culinary experience.

In this blog, we’ll explore over 30 different egusi soup recipes, each offering a unique twist on this classic dish.

From variations using different proteins like goat meat, beef, and chicken to incorporating vegetables like spinach, pumpkin leaves, and okra, there’s something for everyone.

With these 30+ recipes, you’ll be able to impress your family and friends with a delicious spread of egusi soups that will make any meal special.

30+ Easy and Delicious Egusi Soup Recipes for Busy Weeknights

Egusi soup is more than just a dish—it’s a celebration of culture, flavors, and creativity. With so many variations and ingredients you can experiment with, there’s no limit to the delicious combinations you can create.

Whether you prefer it spicy, mild, meaty, or vegetarian, these 30+ egusi soup recipes will guide you through the process of crafting the perfect pot every time.

So, go ahead and dive into the world of egusi soup, and enjoy exploring new flavors, textures, and culinary possibilities that will keep you coming back for more.

Classic Nigerian Egusi Soup

Egusi Soup is a rich, hearty Nigerian dish made with ground melon seeds (egusi), vegetables, and a variety of meats or fish. This comforting soup is both flavorful and filling, commonly served with pounded yam or rice. The savory blend of spices and rich consistency from the ground egusi seeds creates a satisfying meal that’s perfect for family gatherings or special occasions.

Ingredients:

• 1 cup ground egusi seeds (melon seeds)
• 1 lb beef, cut into chunks
• 1/2 lb goat meat, cut into chunks (optional)
• 1/2 lb stockfish or dried fish (optional)
• 2 cups spinach or bitter leaf, chopped
• 1 large onion, chopped
• 2 tablespoons ground crayfish
• 2 tablespoons palm oil
• 1 teaspoon ground pepper or Scotch Bonnet pepper (to taste)
• 2 bouillon cubes
• Salt to taste
• 4 cups beef or chicken broth (or water)

Instructions:

1. Cook the meats: In a large pot, add the beef, goat meat (if using), stockfish, onions, bouillon cubes, and a pinch of salt. Cover with water and cook until the meat is tender (about 45 minutes).
2. Prepare the egusi paste: In a bowl, mix the ground egusi seeds with a small amount of water to form a thick paste.
3. Make the soup base: Heat the palm oil in a separate pot over medium heat. Once hot, add the egusi paste and cook for about 10-15 minutes, stirring frequently.
4. Add the broth: Add the cooked meat and stock to the egusi paste, stir, and allow it to simmer for an additional 10 minutes.
5. Season and stir in vegetables: Add the crayfish, ground pepper, and spinach (or bitter leaf). Stir and simmer for another 5-10 minutes.
6. Final seasoning: Taste and adjust salt or pepper if necessary, then let the soup cook for another few minutes before serving.

This classic Nigerian Egusi Soup is a perfect introduction to Nigerian cuisine. The combination of rich egusi paste, tender meats, and flavorful seasonings will tantalize your taste buds. The addition of spinach or bitter leaf provides a balance of freshness, making this dish truly unforgettable. Whether served with pounded yam, fufu, or rice, this dish is sure to be a hit at your next meal.

Spicy Egusi Soup with Shrimp and Snails

This variation of Egusi Soup features succulent shrimp and tender snails, adding a delightful twist to the traditional recipe. The spicy, umami-rich broth packed with crayfish, peppers, and palm oil creates an intense flavor profile. Perfect for seafood lovers, this soup combines the earthy taste of egusi with the savory notes of seafood, making it an exquisite choice for a hearty meal.

Ingredients:

• 1 cup ground egusi seeds
• 1 lb shrimp, peeled and deveined
• 1/2 lb snails, cleaned and sliced
• 1 onion, chopped
• 2 tablespoons ground crayfish
• 2 tablespoons palm oil
• 2 tablespoons ground pepper (or to taste)
• 3 bouillon cubes
• 4 cups chicken broth or water
• 2 cups pumpkin leaves or spinach, chopped
• 1 tablespoon ground ginger (optional)
• Salt to taste

Instructions:

1. Cook the snails: In a pot, boil the snails with water and a pinch of salt until tender (about 30 minutes). Set aside.
2. Cook the shrimp: In a separate pan, sauté the shrimp in a little palm oil until pink, then remove and set aside.
3. Prepare the soup base: In a large pot, heat palm oil over medium heat. Add the chopped onions and cook until translucent. Add the ground egusi and cook for 10 minutes, stirring often to avoid burning.
4. Add the broth and spices: Pour in the chicken broth (or water), ground crayfish, pepper, and bouillon cubes. Stir and allow it to simmer for 15 minutes.
5. Combine the snails and shrimp: Add the cooked snails and shrimp into the soup, stirring gently. Add the ginger for an extra depth of flavor (optional).
6. Finish with greens: Stir in the chopped pumpkin leaves or spinach and cook for another 5 minutes. Adjust seasoning with salt if needed.

This Spicy Egusi Soup with Shrimp and Snails is an indulgent variation of the classic dish, perfect for those who enjoy seafood. The tender snails and shrimp add both texture and flavor, while the rich, spicy broth envelops the soup in warmth. This version of egusi soup will impress any guest with its unique combination of ingredients and the bold flavors that define Nigerian cuisine. Serve it with fufu or eba for an unforgettable meal.

Vegetarian Egusi Soup

For those looking for a plant-based alternative, this Vegetarian Egusi Soup provides all the richness and flavor of traditional egusi soup without the meat. Packed with vegetables like spinach, pumpkin leaves, and mushrooms, it offers a hearty, satisfying dish. The ground egusi creates a creamy texture, while the variety of spices and seasonings ensures a flavorful experience that’s perfect for anyone following a vegetarian or vegan diet.

Ingredients:

• 1 cup ground egusi seeds
• 2 cups mushrooms, sliced (shiitake, button, or a mix)
• 2 cups spinach or pumpkin leaves, chopped
• 1 large onion, chopped
• 2 tablespoons ground crayfish (optional)
• 2 tablespoons palm oil
• 1 teaspoon ground pepper (or Scotch Bonnet for heat)
• 2 vegetable bouillon cubes
• 4 cups vegetable broth (or water)
• Salt to taste

Instructions:

1. Sauté the vegetables: In a large pot, heat palm oil and sauté the onions until soft. Add the mushrooms and cook for about 5 minutes until they release moisture and become tender.
2. Prepare the egusi paste: In a bowl, mix the ground egusi with a little water to form a smooth paste.
3. Cook the soup base: Add the egusi paste to the sautéed mushrooms and onions, and cook for about 10-15 minutes, stirring constantly.
4. Add broth and seasoning: Pour in the vegetable broth and stir. Add the ground crayfish, ground pepper, and vegetable bouillon cubes. Allow the soup to simmer for 15 minutes.
5. Finish with greens: Add the spinach or pumpkin leaves to the soup and cook for an additional 5-10 minutes, adjusting seasoning with salt as needed.

This Vegetarian Egusi Soup is a perfect plant-based alternative to the traditional version, retaining the same delicious flavor profile with a focus on fresh vegetables and mushrooms. The creamy texture of the egusi paste, paired with the earthy mushrooms and vibrant greens, creates a deeply satisfying dish that will please both vegetarians and non-vegetarians alike. Serve it with pounded yam, rice, or any starchy side of your choice, and enjoy a comforting, nourishing meal.

Egusi Soup with Goat Meat and Dry Fish

Egusi Soup with Goat Meat and Dry Fish offers a deep, savory flavor profile thanks to the combination of tender goat meat and flavorful dry fish. The ground egusi provides a thick and creamy texture, while the unique blend of spices and the natural umami from the dried fish makes this a standout dish. This recipe is perfect for those looking for a robust, meaty version of traditional Nigerian Egusi Soup that is sure to satisfy any appetite.

Ingredients:

• 1 cup ground egusi seeds
• 1 lb goat meat, cut into chunks
• 1/2 lb dried fish, cleaned and broken into pieces
• 1/2 lb stockfish (optional)
• 2 tablespoons palm oil
• 1 large onion, chopped
• 2 tablespoons ground crayfish
• 2 tablespoons ground pepper (or to taste)
• 3 bouillon cubes
• 4 cups beef or chicken broth (or water)
• 2 cups spinach or bitter leaf, chopped
• Salt to taste

Instructions:

1. Cook the goat meat: In a large pot, add the goat meat, onions, bouillon cubes, and a pinch of salt. Cover with water and cook for about 45 minutes until the meat is tender. Add the stockfish and dried fish, then continue cooking for another 10 minutes.
2. Prepare the egusi paste: Mix the ground egusi seeds with a small amount of water to form a thick paste.
3. Cook the egusi base: Heat the palm oil in a separate pot over medium heat. Add the chopped onions and cook until translucent. Add the egusi paste and cook for about 10 minutes, stirring frequently.
4. Add the broth and meats: Add the cooked goat meat, stockfish, and dried fish along with the broth to the egusi paste. Stir well, and allow it to simmer for 10-15 minutes.
5. Season and add greens: Stir in the crayfish, ground pepper, and spinach or bitter leaf. Let the soup simmer for another 10 minutes.
6. Adjust seasoning: Taste and adjust the salt and pepper as needed before serving.

This version of Egusi Soup with Goat Meat and Dry Fish is a deliciously rich and satisfying dish that highlights the robust flavors of goat meat and the unique taste of dried fish. The tender meat and fish complement the creamy egusi base, creating a hearty and flavorful meal. Whether served with fufu, pounded yam, or rice, this soup offers a comforting and authentic Nigerian experience that’s perfect for family meals or special gatherings.

Egusi Soup with Chicken and Spinach

Egusi Soup with Chicken and Spinach is a lighter, yet equally delicious take on the classic dish. The use of chicken provides a leaner protein option without compromising on flavor, while the spinach adds a nutritious green element to the soup. This recipe balances the rich, thick texture of the egusi paste with the fresh flavors of the vegetables and chicken, making it a versatile dish suitable for any occasion.

Ingredients:

• 1 cup ground egusi seeds
• 1 lb chicken, cut into pieces
• 2 cups spinach, chopped
• 1 large onion, chopped
• 2 tablespoons palm oil
• 2 tablespoons ground crayfish
• 1 teaspoon ground pepper (or to taste)
• 2 bouillon cubes
• 4 cups chicken broth (or water)
• Salt to taste

Instructions:

1. Cook the chicken: In a large pot, add the chicken pieces, onions, bouillon cubes, and a pinch of salt. Add enough water to cover the chicken and cook for about 30 minutes until the chicken is tender.
2. Prepare the egusi paste: In a bowl, mix the ground egusi seeds with a small amount of water to form a thick paste.
3. Cook the egusi base: Heat the palm oil in a separate pot over medium heat. Add the onions and cook until softened. Then, add the egusi paste and cook for about 10-15 minutes, stirring occasionally.
4. Add the broth and chicken: Pour in the chicken broth from the cooked chicken, along with the cooked chicken pieces. Stir the soup and allow it to simmer for 10-15 minutes.
5. Add spinach and seasonings: Stir in the crayfish, ground pepper, and chopped spinach. Cook for another 5-10 minutes.
6. Adjust seasoning: Taste and add salt or pepper as needed before serving.

Egusi Soup with Chicken and Spinach is a perfect option for those looking for a lighter but still satisfying version of this beloved Nigerian dish. The tender chicken and nutritious spinach pair perfectly with the creamy egusi base, providing a well-rounded and hearty meal. Whether you pair it with rice, pounded yam, or any starchy side, this soup is sure to be a family favorite for any occasion.

Spicy Egusi Soup with Assorted Meats

Spicy Egusi Soup with Assorted Meats takes the classic Nigerian dish to the next level with a variety of meats such as beef, tripe, and offals, giving the soup a rich, savory flavor. The combination of these meats with the ground egusi and spicy seasonings creates a complex, deliciously rich broth. Perfect for spice lovers, this recipe brings out the best of Nigerian cuisine with a balance of heat and heartiness.

Ingredients:

• 1 cup ground egusi seeds
• 1 lb beef, cut into chunks
• 1/2 lb tripe, cut into pieces
• 1/2 lb assorted offals (such as liver, kidney), cut into pieces
• 1/2 cup stockfish (optional)
• 2 tablespoons palm oil
• 1 large onion, chopped
• 2 tablespoons ground crayfish
• 1 tablespoon ground pepper (or to taste)
• 3 bouillon cubes
• 4 cups beef or chicken broth (or water)
• 2 cups spinach or pumpkin leaves, chopped
• Salt to taste

Instructions:

1. Cook the meats: In a large pot, add the beef, tripe, assorted offals, and stockfish (if using). Add the onions, bouillon cubes, and enough water to cover the meat. Cook for about 45 minutes until the meats are tender.
2. Prepare the egusi paste: In a separate bowl, mix the ground egusi with a small amount of water to form a thick paste.
3. Cook the egusi base: Heat the palm oil in another pot over medium heat. Add the onions and cook until they soften. Add the ground egusi paste and cook for 10-15 minutes, stirring frequently.
4. Add the broth and meats: Add the cooked meats and their broth to the egusi paste, stirring to combine. Let the soup simmer for 10-15 minutes.
5. Add greens and seasoning: Stir in the ground crayfish, ground pepper, and spinach or pumpkin leaves. Cook for an additional 5-10 minutes.
6. Adjust seasoning: Taste and add salt, pepper, or any additional spices if necessary before serving.

Spicy Egusi Soup with Assorted Meats is a flavorful, hearty, and spicy version of the traditional dish, designed for those who love bold, spicy flavors. The assortment of meats provides a variety of textures, while the egusi base remains creamy and satisfying. This dish is perfect for special occasions or whenever you’re in the mood for a flavorful, filling meal. Pair it with your favorite Nigerian starch like pounded yam or eba, and you have a complete, satisfying meal.

Egusi Soup with Shrimp and Okra

Egusi Soup with Shrimp and Okra is a unique twist on the traditional Nigerian dish, blending the creamy texture of egusi with the fresh, tender bite of shrimp and the distinct taste of okra. This variation offers a lighter, yet equally satisfying option, with a wonderful balance of flavors and textures. The okra adds a natural thickness to the soup, while the shrimp brings a delightful seafood element. It’s a great choice for seafood lovers looking to enjoy a nutritious and flavorful version of Egusi Soup.

Ingredients:

• 1 cup ground egusi seeds
• 1 lb shrimp, peeled and deveined
• 2 cups okra, sliced
• 2 tablespoons palm oil
• 1 large onion, chopped
• 2 tablespoons ground crayfish
• 1 tablespoon ground pepper (or to taste)
• 3 bouillon cubes
• 4 cups seafood or chicken broth
• 2 cups spinach or waterleaf, chopped
• Salt to taste

Instructions:

1. Prepare the shrimp: In a pot, add the shrimp, a pinch of salt, and a little water. Cook for 5-7 minutes until the shrimp are pink and cooked through. Set aside.
2. Cook the okra: In the same pot, add the sliced okra and cook for 5 minutes until tender. Set aside with the shrimp.
3. Prepare the egusi paste: In a separate bowl, mix the ground egusi with a small amount of water to form a thick paste.
4. Cook the egusi base: Heat the palm oil in a pot over medium heat. Add the chopped onions and cook until soft and translucent. Add the ground egusi paste and cook for 10-15 minutes, stirring constantly.
5. Add the broth and shrimp: Add the seafood or chicken broth to the pot, followed by the cooked shrimp and okra. Stir well and let it simmer for 10-15 minutes.
6. Add greens and seasoning: Stir in the crayfish, ground pepper, and spinach or waterleaf. Simmer for another 5 minutes until the vegetables are tender.
7. Adjust seasoning: Taste the soup and add salt or pepper as needed before serving.

Egusi Soup with Shrimp and Okra is a flavorful, fresh, and light alternative to the traditional beef or goat meat-based egusi. The combination of seafood and okra offers a deliciously unique twist on a classic dish, with the natural sliminess of the okra enhancing the soup’s texture. Perfect for seafood lovers, this dish pairs wonderfully with fufu, rice, or pounded yam, making it a versatile and refreshing option for any meal.

Egusi Soup with Palm Fruit and Periwinkle

Egusi Soup with Palm Fruit and Periwinkle combines two beloved ingredients—rich palm fruit and tender periwinkle—to create an indulgent and flavorful dish. The palm fruit adds a deep, smoky flavor to the soup, while the periwinkle brings a briny, slightly chewy texture. This recipe brings a coastal vibe to the classic Nigerian soup, perfect for those seeking a rich, exotic variation of egusi soup. It’s a great choice for celebrations or when you want to enjoy something a bit different.

Ingredients:

• 1 cup ground egusi seeds
• 1/2 lb periwinkle, cleaned
• 1 cup palm fruit extract (also known as banga oil or palm nut extract)
• 2 tablespoons palm oil
• 2 tablespoons ground crayfish
• 1 teaspoon ground pepper (or to taste)
• 3 bouillon cubes
• 4 cups beef or chicken broth
• 1 cup waterleaf or spinach, chopped
• Salt to taste

Instructions:

1. Cook the periwinkle: In a pot, add the periwinkle and a pinch of salt, cooking for about 10-15 minutes until tender. Set aside.
2. Prepare the egusi paste: Mix the ground egusi with a little water to form a thick paste.
3. Cook the egusi base: In another pot, heat the palm oil over medium heat. Add the chopped onions and cook until soft. Then, add the palm fruit extract and the ground egusi paste. Stir and cook for 10-15 minutes to bring out the flavors.
4. Add the broth and periwinkle: Add the broth and cooked periwinkle to the pot. Stir everything together and let it simmer for 15 minutes.
5. Add greens and seasoning: Stir in the ground crayfish, ground pepper, and waterleaf or spinach. Cook for an additional 5-10 minutes.
6. Adjust seasoning: Taste and adjust with salt or additional seasoning as needed before serving.

Egusi Soup with Palm Fruit and Periwinkle brings an exciting twist to the traditional Nigerian dish, with the richness of palm fruit and the tender chewiness of periwinkle adding complexity to the soup. The flavors are deep, aromatic, and satisfying, while the textures of the seafood and greens create a delightful contrast. This soup is perfect for special occasions, offering a true taste of Nigerian coastal cuisine. Pair it with your favorite starchy side for a memorable meal.

Egusi Soup with Beef and Vegetables

Egusi Soup with Beef and Vegetables is a nutritious and filling version of the classic soup that incorporates tender beef and a variety of fresh vegetables. This recipe strikes a perfect balance between the hearty, savory egusi base and the fresh flavors of vegetables such as carrots, bell peppers, and green beans. The result is a well-rounded, vibrant dish that is both comforting and nutritious. It’s an excellent choice for those who want a healthy yet satisfying meal.

Ingredients:

• 1 cup ground egusi seeds
• 1 lb beef (such as chuck or stew beef), cut into chunks
• 2 medium carrots, peeled and chopped
• 1 red bell pepper, chopped
• 1 cup green beans, chopped
• 2 tablespoons palm oil
• 1 large onion, chopped
• 2 tablespoons ground crayfish
• 1 teaspoon ground pepper (or to taste)
• 3 bouillon cubes
• 4 cups beef broth (or water)
• 2 cups spinach or ugu leaves, chopped
• Salt to taste

Instructions:

1. Cook the beef: In a large pot, add the beef chunks, onions, bouillon cubes, and enough water to cover the beef. Cook for 45 minutes, or until the beef is tender.
2. Prepare the egusi paste: Mix the ground egusi with a small amount of water to form a thick paste.
3. Cook the egusi base: In another pot, heat the palm oil over medium heat. Add the chopped onions and cook until softened. Add the ground egusi paste and cook for 10-15 minutes, stirring frequently.
4. Add the broth and beef: Add the beef broth to the egusi paste along with the cooked beef. Stir well and allow it to simmer for 10-15 minutes.
5. Add the vegetables: Stir in the chopped carrots, bell pepper, and green beans. Let it cook for another 10 minutes until the vegetables are tender.
6. Add greens and seasoning: Stir in the crayfish, ground pepper, and spinach or ugu leaves. Simmer for 5-10 minutes.
7. Adjust seasoning: Taste the soup and add salt, pepper, or any additional seasoning to suit your taste before serving.

Egusi Soup with Beef and Vegetables is a delightful variation of the traditional soup, offering a balanced meal with both protein and fiber. The tender beef and fresh vegetables elevate the soup, making it a healthy and filling option for any meal. The rich egusi paste provides a creamy base, while the combination of spices and fresh produce keeps the dish vibrant and flavorful. Serve this dish with fufu, pounded yam, or rice for a complete, wholesome meal.

Egusi Soup with Goat Meat and Spinach

Egusi Soup with Goat Meat and Spinach is a rich and flavorful Nigerian dish that combines the tender, succulent goat meat with the hearty egusi (melon seeds) paste and nutritious spinach. Goat meat adds a unique, slightly gamey flavor that complements the earthy, creamy texture of the egusi. The addition of spinach provides both color and a burst of fresh, earthy flavors. This dish is perfect for anyone looking to enjoy a traditional Nigerian meal that is both hearty and nutritious.

Ingredients:

• 1 lb goat meat, cut into chunks
• 1 cup ground egusi seeds
• 2 tablespoons palm oil
• 1 large onion, chopped
• 2 tablespoons ground crayfish
• 1 teaspoon ground pepper (or to taste)
• 3 bouillon cubes
• 4 cups beef or chicken broth
• 2 cups spinach, chopped
• 1 tablespoon ground dry pepper (optional for extra heat)
• Salt to taste

Instructions:

1. Cook the goat meat: In a large pot, combine the goat meat, onions, bouillon cubes, and enough water to cover the meat. Season with salt and cook for 45-60 minutes, or until the goat meat is tender.
2. Prepare the egusi paste: In a separate bowl, mix the ground egusi with a small amount of water to form a thick paste.
3. Cook the egusi base: Heat the palm oil in a pot over medium heat. Add the chopped onions and cook until soft. Add the egusi paste and cook for about 10-15 minutes, stirring constantly to prevent burning.
4. Add the broth and goat meat: Add the beef or chicken broth to the pot, followed by the cooked goat meat and its stock. Stir well and let it simmer for 10-15 minutes.
5. Add the greens and seasoning: Stir in the ground crayfish, ground pepper, and spinach. Cook for an additional 5-7 minutes until the spinach wilts and softens.
6. Adjust seasoning: Taste and add extra salt or pepper if needed before serving.

Egusi Soup with Goat Meat and Spinach is a rich, satisfying meal that showcases the tender flavors of goat meat combined with the earthy goodness of egusi. The spinach adds a nutritious touch, making the soup not only delicious but also packed with vitamins. This version of egusi soup is perfect for family gatherings, special occasions, or when you want a filling and comforting dish. Serve with fufu, pounded yam, or rice for a complete meal.

Egusi Soup with Chicken and Sweet Potatoes

Egusi Soup with Chicken and Sweet Potatoes is a heartwarming variation that blends the traditional richness of egusi with the earthy sweetness of sweet potatoes and the savory taste of chicken. The tender chicken meat adds a comforting protein base, while the sweet potatoes provide a natural sweetness that balances the deep flavors of the soup. This version is perfect for those who want a slightly different take on the classic egusi soup, with the addition of sweet potatoes offering both flavor and a hearty texture.

Ingredients:

• 1 lb chicken (cut into chunks or use bone-in pieces)
• 1 cup ground egusi seeds
• 2 medium sweet potatoes, peeled and chopped into cubes
• 2 tablespoons palm oil
• 1 large onion, chopped
• 2 tablespoons ground crayfish
• 1 teaspoon ground pepper (or to taste)
• 3 bouillon cubes
• 4 cups chicken broth
• 2 cups spinach or waterleaf, chopped
• Salt to taste

Instructions:

1. Cook the chicken: In a pot, combine the chicken pieces, onions, bouillon cubes, and enough water to cover the chicken. Cook for 30-40 minutes, or until the chicken is fully cooked.
2. Cook the sweet potatoes: In a separate pot, boil the sweet potato cubes in water until tender, about 10-15 minutes. Drain and set aside.
3. Prepare the egusi paste: In a bowl, mix the ground egusi with a small amount of water to form a paste.
4. Cook the egusi base: In a separate pot, heat the palm oil over medium heat. Add the onions and cook until softened. Stir in the egusi paste and cook for about 10 minutes, stirring frequently.
5. Add the broth and chicken: Add the chicken broth to the pot with the egusi, then stir in the cooked chicken along with its broth. Simmer for 10-15 minutes.
6. Add the sweet potatoes and greens: Gently fold in the cooked sweet potatoes and spinach. Let it simmer for another 5-7 minutes.
7. Adjust seasoning: Taste and add more salt or pepper as needed before serving.

Egusi Soup with Chicken and Sweet Potatoes is a delicious variation that adds a touch of sweetness to the traditional savory soup. The chicken provides a tender, comforting protein, while the sweet potatoes bring a subtle sweetness and hearty texture to the dish. This version is perfect for those who enjoy a balanced, comforting meal with a hint of sweetness. Serve it with pounded yam, fufu, or rice for a full, satisfying meal.

Egusi Soup with Fish and Yam

Egusi Soup with Fish and Yam is a delightful variation of the classic Nigerian dish that combines the rich, earthy flavor of egusi with tender fish and starchy yam. The fish, often tilapia or mackerel, offers a light, flaky protein that pairs beautifully with the creamy egusi base. The addition of yam makes this soup extra filling and provides a perfect complement to the soup’s richness. This recipe is ideal for those who want a balanced meal with a mix of fish and vegetables, perfect for any occasion.

Ingredients:

• 1 lb fish (tilapia or mackerel, cleaned and cut into chunks)
• 1 cup ground egusi seeds
• 2 medium yam tubers, peeled and chopped into cubes
• 2 tablespoons palm oil
• 1 large onion, chopped
• 2 tablespoons ground crayfish
• 1 teaspoon ground pepper (or to taste)
• 3 bouillon cubes
• 4 cups fish or chicken broth
• 2 cups spinach or waterleaf, chopped
• Salt to taste

Instructions:

1. Boil the yam: In a pot, boil the yam cubes in salted water until tender, about 15-20 minutes. Drain and set aside.
2. Prepare the fish: In a separate pot, add the fish and a pinch of salt. Cook for about 10 minutes, then set aside.
3. Prepare the egusi paste: In a bowl, mix the ground egusi with a little water to form a paste.
4. Cook the egusi base: In a large pot, heat the palm oil over medium heat. Add the onions and cook until softened. Stir in the egusi paste and cook for 10-15 minutes.
5. Add the broth and fish: Add the fish broth to the egusi paste, followed by the cooked fish. Stir well and let it simmer for 10-15 minutes.
6. Add the yam and greens: Add the cooked yam and spinach to the soup. Simmer for another 5-10 minutes, allowing the flavors to meld together.
7. Adjust seasoning: Taste and add more salt, pepper, or seasoning as needed before serving.

Egusi Soup with Fish and Yam offers a delightful balance of flavors, with the tender fish adding a light yet satisfying protein and the yam providing a starchy, comforting element. The rich, creamy egusi base ties everything together, making it a filling and flavorful dish. Whether for a special occasion or a comforting weeknight meal, this variation of egusi soup is sure to please everyone at the table. Serve with pounded yam or fufu for an even more satisfying meal.

Egusi Soup with Beef and Mushrooms

Egusi Soup with Beef and Mushrooms is a savory and satisfying variation that combines the richness of egusi with tender beef and earthy mushrooms. The beef provides a hearty protein that pairs beautifully with the creamy and slightly nutty egusi paste, while the mushrooms bring an umami depth to the dish. This recipe is perfect for those who want a flavorful and meaty version of egusi soup, with the mushrooms adding an extra layer of richness. It’s a great option for a filling meal that brings together the best of both meat and vegetables.

Ingredients:

• 1 lb beef (cut into chunks)
• 1 cup ground egusi seeds
• 1 cup fresh mushrooms (button or portobello), sliced
• 2 tablespoons palm oil
• 1 large onion, chopped
• 2 tablespoons ground crayfish
• 1 teaspoon ground pepper (or to taste)
• 3 bouillon cubes
• 4 cups beef broth or water
• 2 cups spinach or waterleaf, chopped
• Salt to taste

Instructions:

1. Cook the beef: In a large pot, add the beef, chopped onions, bouillon cubes, and enough water to cover the beef. Cook for 45-60 minutes, or until the beef is tender.
2. Prepare the egusi paste: In a bowl, mix the ground egusi seeds with a little water to form a thick paste.
3. Cook the egusi base: In a separate pot, heat the palm oil over medium heat. Add the chopped onions and cook until softened. Stir in the egusi paste and cook for 10-15 minutes, stirring occasionally.
4. Add the broth and beef: Pour the beef broth into the pot with the egusi paste, then add the cooked beef and its stock. Let it simmer for about 10-15 minutes to allow the flavors to blend.
5. Add mushrooms and spinach: Stir in the sliced mushrooms and spinach. Cook for another 5-7 minutes until the mushrooms are tender and the spinach wilts.
6. Season and serve: Taste the soup and adjust seasoning with salt or pepper. Serve hot with fufu, pounded yam, or rice.

Egusi Soup with Beef and Mushrooms offers a rich and hearty twist on the traditional dish. The tender beef and earthy mushrooms provide a satisfying contrast to the creamy egusi base, making each spoonful comforting and full of flavor. The soup is packed with nutrients and perfect for a special family meal or any time you’re craving something filling and flavorful. This soup pairs beautifully with a side of pounded yam or fufu for a complete meal.

Egusi Soup with Shrimp and Okra

Egusi Soup with Shrimp and Okra is a light yet flavorful take on the classic dish, combining the succulent taste of shrimp with the slimy, satisfying texture of okra. The shrimp adds a sweet, tender protein to the soup, while the okra helps thicken the broth, giving the soup a silky texture. The egusi paste brings a hearty, nutty base to the dish, making this soup both comforting and savory. This version of egusi soup is perfect for seafood lovers and anyone who enjoys a well-balanced dish with a hint of sweetness from the shrimp.

Ingredients:

• 1 lb shrimp (peeled and deveined)
• 1 cup ground egusi seeds
• 2 cups okra, sliced
• 2 tablespoons palm oil
• 1 large onion, chopped
• 2 tablespoons ground crayfish
• 1 teaspoon ground pepper (or to taste)
• 3 bouillon cubes
• 4 cups fish or chicken broth
• 2 cups spinach or waterleaf, chopped
• Salt to taste

Instructions:

1. Cook the shrimp: In a pot, season the shrimp with salt and a pinch of pepper. Cook the shrimp in a small amount of water or broth for about 5-7 minutes until they turn pink and are fully cooked. Set aside.
2. Prepare the egusi paste: In a separate bowl, mix the ground egusi with a small amount of water to form a paste.
3. Cook the egusi base: In a large pot, heat the palm oil over medium heat. Add the chopped onions and cook until softened. Stir in the egusi paste and cook for 10-15 minutes.
4. Add the broth and okra: Pour in the fish or chicken broth, then add the sliced okra. Let it cook for about 10 minutes, allowing the okra to release its natural thickening agent.
5. Add shrimp and spinach: Stir in the cooked shrimp and spinach, and cook for an additional 5-7 minutes until the spinach wilts.
6. Season and serve: Taste the soup and adjust seasoning with salt or pepper. Serve hot with rice, pounded yam, or fufu.

Egusi Soup with Shrimp and Okra is a light yet indulgent variation that combines the delicate flavors of shrimp with the thickening power of okra. The combination of the nutty egusi and tender shrimp, complemented by the soft, mucilaginous okra, makes for a delicious and satisfying meal. This soup is perfect for a seafood-themed dinner or when you’re in the mood for something different yet familiar. Serve it with rice or fufu to enjoy a balanced, flavorful meal.

Egusi Soup with Lamb and Carrots

Egusi Soup with Lamb and Carrots is a flavorful variation that combines the bold taste of lamb with the sweet, earthy flavor of carrots. Lamb is known for its rich, tender texture, and when combined with the creamy and nutty egusi, it creates a deeply satisfying meal. The carrots provide a natural sweetness that balances the richness of the lamb, making this soup both savory and slightly sweet. This version of egusi soup is ideal for those looking to explore different meats while enjoying the classic comforting flavors of egusi.

Ingredients:

• 1 lb lamb (cut into chunks)
• 1 cup ground egusi seeds
• 2 large carrots, peeled and sliced
• 2 tablespoons palm oil
• 1 large onion, chopped
• 2 tablespoons ground crayfish
• 1 teaspoon ground pepper (or to taste)
• 3 bouillon cubes
• 4 cups beef or lamb broth
• 2 cups spinach or waterleaf, chopped
• Salt to taste

Instructions:

1. Cook the lamb: In a large pot, add the lamb, chopped onions, bouillon cubes, and enough water to cover the meat. Season with salt and cook for 45-60 minutes, or until the lamb is tender.
2. Prepare the egusi paste: In a separate bowl, mix the ground egusi with a small amount of water to form a thick paste.
3. Cook the egusi base: Heat the palm oil in a pot over medium heat. Add the onions and cook until softened. Stir in the egusi paste and cook for 10-15 minutes, stirring occasionally to prevent burning.
4. Add the broth and lamb: Add the lamb broth to the pot, followed by the cooked lamb and its stock. Let it simmer for 10-15 minutes.
5. Add the carrots and spinach: Stir in the sliced carrots and spinach. Cook for an additional 5-7 minutes until the carrots are tender and the spinach has wilted.
6. Adjust seasoning: Taste and adjust seasoning with salt and pepper to your liking before serving.

Egusi Soup with Lamb and Carrots is a hearty, flavorful variation that offers the rich, savory taste of lamb paired with the natural sweetness of carrots. The creamy egusi base ties everything together, making this soup a filling and satisfying dish. It’s perfect for anyone looking to enjoy a robust and slightly sweet take on the traditional egusi soup. Serve with pounded yam, rice, or fufu for a well-rounded and nourishing meal.

Note: More recipes are coming soon!