Ground melon seeds thicken a rich Nigerian soup of tender beef, spinach and red palm oil, with dried shrimp adding a savory backbone.
Soft seed curds give Egusi Soup its distinctive texture. Ground melon seeds cook into a thick, substantial base around beef and greens, with red palm oil adding both color and its own earthy flavor to this Nigerian favorite.
Buy shelled egusi, already ground or ready to grind finely. Give the seeds their full simmer so the raw taste disappears, and add the spinach near the end so it stays green rather than dissolving into the soup.
Method
Put beef chuck, half the onion, salt and 3 1/2 cups water in a heavy pot. Bring to a simmer, cover and cook over low heat for until the beef is fork-tender and well above 145°F.
Mix ground egusi with remaining onion and 1/2 cup water to form a thick paste. Stir red palm oil, scotch bonnet and dried shrimp into the simmering beef.
Drop the egusi paste into the broth in small spoonfuls. Cover and simmer gently for without stirring so the seed paste sets into soft clumps.
Fold the soup gently, then simmer partially covered for , stirring along the bottom occasionally, until the seeds taste cooked and the oil glistens at the edges.
Add spinach and simmer for until wilted. Remove from the heat and rest for before serving the beef and seed curds together.
Forkue tips
- Ground raw hulled pumpkin seeds are the closest widely available substitute for egusi, though they give a greener color and a different flavor.
Storing and reheating
Keep the beef and egusi together in the refrigerator for 3 days, or freeze for 2 months. Reheat over low heat with a little water, folding gently to preserve the soft seed clumps.
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Kitchen gear
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Photo: Ask4ugo, CC BY-SA 4.0, via Wikimedia Commons (cropped and enhanced)
Egusi Soup: FAQ
What is egusi made from?
Egusi is the edible seed of certain melons, ground to thicken soups. It is different from the sweet orange flesh of a dessert melon.
What should I serve with egusi soup?
Pounded yam or another swallow is a customary partner for scooping the thick soup. Plain rice also works as a practical accompaniment.
How do I store and reheat Egusi Soup?
Keep the beef and egusi together in the refrigerator for 3 days, or freeze for 2 months. Reheat over low heat with a little water, folding gently to preserve the soft seed clumps.
How long does Egusi Soup take?
About 2 hr 20 min in total: 25 min prep and 1 hr 55 min cooking.
What do I need to make Egusi Soup?
The key ingredients are beef chuck, onion, ground egusi, scotch bonnet pepper, dried shrimp and spinach, plus pantry basics.
Any tips for Egusi Soup?
Ground raw hulled pumpkin seeds are the closest widely available substitute for egusi, though they give a greener color and a different flavor.
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