Egusi Soup (Nigerian Melon‑Seed Soup) with Assorted Fish & Beef

Ingredients

Contains fish, shellfish. Cooking for an allergy? Check the label on every packet you use — brands differ, and we can only tell you what the recipe calls for.

Method

1. 1

   Put the beef, 1/2 the chopped onion, 1 bouillon cube and 4 cups (950 ml) of water or stock into a medium pot and bring to a boil.

2. 2

   Reduce heat to low, cover and simmer the beef until fork‑tender (or use a pressure cooker to shorten the time).

   In a pressure cooker the beef will be tender in ~20–25 minutes; check for doneness before proceeding.

   45 min
3. 3

   While the beef cooks, remove bones from the smoked fish and flake the flesh into bite‑size pieces.

4. 4

   If your egusi isn't already ground, lightly toast the whole seeds in a dry skillet over medium heat, stir constantly until fragrant, then cool and grind to a coarse powder.

   Do not burn the seeds—toast only until fragrant (1–3 minutes).

5. 5

   In a bowl, mix the ground egusi with 3 tablespoons of water to make a stiff paste.

6. 6

   Heat the palm oil in a large heavy pot over medium heat until hot but not smoking.

7. 7

   Using a tablespoon, drop small mounds of the egusi paste into the hot oil and shallow‑fry, turning once, until the outside is golden and the interior holds together—work in batches.

   Frying the egusi this way gives a pleasant crumbly texture; break larger lumps with a spoon if needed.

8. 8

   Remove most of the fried egusi lumps to a plate, leaving about 2 tablespoons of palm oil in the pot.

9. 9

   Blend the remaining half onion and the Scotch bonnet peppers to a coarse purée, then add it to the pot and sauté 3–5 minutes until the raw smell is gone.

10. 10

    Add the cooked beef (with its cooking liquid), the remaining bouillon cube, ground crayfish, dried shrimp (if using) and the reserved fried egusi lumps to the pot; stir to combine and bring to a gentle simmer.

11. 11

    Simmer the soup gently so the egusi softens and the flavors meld.

    Keep the simmer gentle—vigorous boiling can break the egusi lumps into an undesirable mush.

    12 min
12. 12

    Taste and season with salt and black pepper, then add the flaked smoked fish and simmer to heat through.

    5 min
13. 13

    Stir in the chopped ugu or spinach and simmer just until the greens are wilted and bright.

    2 min
14. 14

    Remove from heat and let sit 3–5 minutes before serving.

    The soup thickens slightly as it rests—if it becomes too thick, thin with a little hot stock or water.

    5 min