Egusi Soup (blended melon seed soup)

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Preparation time
25 mins
Cooking time
60 mins
6 people
Meal course
Posted by
Posted on
1 Cup
Blended onions
5 Large
Fresh chilies
4 Cup
Ground melon seeds (egusi)
1 Cup
Palm oil
2 Tablespoon
Fresh une (locust beans or iru in yoruba)
3 Tablespoon
Salt (or to taste)
4 Tablespoon
Ground crayfish
7 Cup
Meat stock
1 1/2 Pound
Cooked meat or fish
2 Cup
Cut pumpkin leaves
1 Cup
Cut waterleaves
3 Tablespoon
Washed bitter leavs
1 Cup Blended onions5 Large Fresh chilies4 Cup Ground melon seeds (egusi)1 Cup Palm oil2 Tablespoon Fresh une (locust beans or iru in yoruba)3 Tablespoon Salt (or to taste)4 Tablespoon Ground crayfish7 Cup Meat stock1 1/2 Pound Cooked meat or fish2 Cup Cut pumpkin leaves1 Cup Cut waterleaves3 Tablespoon Washed bitter leavs
Egusi Soup (blended melon seed soup)

A soup usually made with crayfish or other meat and thickened with ground melon seeds (egusi).

This soup gets its name from protein-rich egusi that lends the dish its velvety, creamy texture and rich flavor. Egusi is satisfying on its own, or with a side of fufu (like pounded yam), and comprises infinite layers of savory flavor that will greet your insides like a warm hug.

  1. Prepare the egusi paste: Blend egusi seeds and onion mixture. Set aside.
  2. In a large pot, heat the palm oil on medium for a minute and then add the Une.
  3. Slowly add the stock and set on low heat to simmer.
  4. Scoop teaspoon size balls of the egusi paste mixture into the stock. Be sure to keep ball shape.
  5. Leave to simmer for 20 – 30 minutes so the balls cook through.
  6. Add the meat and fish and other bits which you’d like to use.
  7. Add cut-up pumpkin leaves.
  8. Add the waterleaf.
  9. Stir and put a lid on the pot and allow cook for 7–10 minutes, till the leaves wilt.
  10. Add the bitter leaf. Leave the lid off while the cooking finishes for another 5-10 minutes.
  11. Stir, check seasoning and adjust accordingly.

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