Egusi Soup
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
  • 1-1½ cups of egusi
  • 6pieces of goat meat
  • 6pieces of chopped roasted turkey
  • 8small pieces of dry fish or 1 large one
  • 1 maggi crayfish(any bouillon works)
  • 1 tsp of dry pepper
  • 3tbsps of crayfish
  • salt to taste
  • 1large onion (cut into three parts)
  • 1 habanero pepper ie Ata-Rodo
  • 3medium sized plum tomatoes
  • 1 small red bell pepper
  • 120mls of palm oil
  • 2-3 cups of red or green kale or ugu ie pumpkin leaves
  • 1cup of water leaves or watercress
  • 1 hand full of uziza leaves
  1. Blend the tomatoes and one part of the onion and pour through a wire mesh sieve to remove any excess water
  2. mix the egusi with the crayfish and some luke warm water to form a slightly thick paste
  3. season the chopped turkey with salt and some Cameroon pepper and roast until golden brown
  4. In a cooking pot. season the goat meat with salt, chopped ata-rodo, one remaining part of the onion and the maggi crayfish, pour water enough to cover the meat. Cook the meat on medium heat until done.
  5. wash the dry fish with warm water and soak to soften
  1. In a soup pot. pour in your oil and heat thoroughly without bleaching. Slice in the third part of the onion and sauté until translucent. Pour in the sieved tomato blend and fry until the oil floats to the top and the mixture looks like little pebbles. Reduce the heat and add the Egusi paste by using a table spoon to add little dollops of it into the tomato sauce. Let it fry in the tomato sauce like a pancake; making sure to gently flip in between(it does not have to be perfect). After flipping and cooking for a few minutes, stir the mix of the tomato and pepper paste and egusi together. It will look like scrambled eggs. Pour in the meats, dry fish and meat stock, making sure not to add too much water. Gently stir so as not to break the fish. Continue cooking on low heat for about 10minutes; then check for seasonings. (I did not need to add any more seasonings). Fold in all the vegetables along with the tsp of dry pepper(do not cover). Cook for another 2minutes and remove from the heat
Just like with Ogbono, you have to be careful with seasoning egusi. it is quite sweet and can get salty easily.
Recipe by Nigerian Lazy Chef at