Egusi Soup is an outstandingly delicious, quick, and easy soup with ground egusi seeds, similar to pumpkin seeds. This meaty, nutty, spicy soup is protein-packed and full of tasty greens. And it’s also the ultimate West African comfort food.
You should have seen my excitement the other day when I stumbled upon egusi at an Indian market with the name charmagaz. I could have sworn that we Africans were the only ones who ate them.
Now I know where to find some when the craving hits and don’t want to make the long drive to my favorite African market.
Egusi stew is not so well known by Westerners, unlike our other famous peanut or tomato stews. That’s probably because the star ingredient, egusi, is not readily available and somewhat pricy. But once you get a taste, you’ll fall in love with it.
What is Egusi Soup?
One of my first posts was about egusi soup—an authentic West African classic. People in Nigeria, Ghana, Sierra Leone, and Cameroon, to name a few, enjoy this delicacy with slight differences in preparation from country to country and even between villages.
Technically speaking, it is not a soup. I believe we Africans have become so complacent, or some would say lazy, we call every sauce or stew a soup.
Egusi Soup Recipe Ingredients
- Meat – Smoked turkey, beef, or a combination of both make a fantastic broth for our egusi soup. Of course, if you’re in a rush, you can use canned broth, and vegetable broth works for a vegetarian option.
- Tomatoes – The whole tomato, juice and all, add a pleasant acidity and color.
- Egusi – You have no idea what you’re missing if you’ve never tried these. We have a particular melon, white-seed melon, which seeds provide protein and flavor for many dishes. You can replace them with pumpkin seeds if you can’t find them locally, though the flavor won’t be as strong.
- Dried Crayfish – The savory seafood flavor complements the veggies and nutty egusi paste perfectly. You can use dried shrimp instead if you don’t have crayfish. Most Asian and Latin grocery stores carry it.
- Spinach – I usually use frozen spinach for this recipe because it’s easier. However, fresh spinach or dark leafy greens such as kale, collards, or bitter greens work great.
How to Make Egusi Soup
- Boil the Meat – In a medium-sized saucepan, boil the beef seasoned with salt (garlic salt), smoked paprika, pepper, and onions until tender – make sure you add plenty of water, so you have about 3-4 cups of beef stock for the soup. Remove the beef and reserve the stock. (Photo 1)
- Saute Onions, Meat, and Crayfish – Heat the oil in a heavy saucepan over medium heat. Add the onions and sauté until they are translucent, about 5 minutes. Then add the beef, smoked turkey, and crayfish, and continue cooking. (Photos 2-5)
- Add the Tomatoes – Stir in the tomatoes with their juices, garlic, and 1-2 cups of beef stock. Bring to a boil and simmer for another 5 minutes. (Photo 6)
- Now the Egusi – Add ground egusi and simmer on medium heat for approximately ten more minutes. Then add beef stock as needed to get the desired consistency or prevent burning. (Photos 7-9)
- Add Spinach – Finally, throw in the spinach and let it simmer for 4-5 minutes. Adjust seasonings to taste. (Photo 10)
- Serve warm with fried plantains, fufu, yams, or your favorite starchy side dish.
Recipe Variations
- If you want lumpy egusi, I’ve got you covered.
- You can use smoked fish or any meat for this versatile egusi soup recipe.
- A vegan version is super easy; omit the meat, replace the beef broth with vegetable broth and the crawfish with half a cup of pureed sweet potatoes.
Tips and Tricks
- Bitter greens are good for you, but not everyone enjoys them. Adding a little sugar will balance the bitterness.
- You don’t want watery broth, so add just enough water to barely cover the meat. You can add more water if you need to later, but you can’t take it out.
- This recipe uses a lot of oil, and some people may think it’s too much. Feel free to reduce the amount of oil to a couple of tablespoons if you’re worried about the fat content.
- Grilling the meat you remove from the pot for a few minutes really amps up the deliciousness.
- Have you ever had peppers that got a little old and started wrinkling? I’m not talking about the moldy ones; just kinda dried out. They’re not ideal for a salad, but they’re perfect for soups because they don’t add as much moisture.
Make-Ahead Instructions
Most soups and stews with tomatoes taste even better the next day. So go for it, and make it the day before for a stress-free dinner. You can reheat it in a saucepan over low heat until it starts to bubble.
Serving and Storage Instructions
Store dried, shelled egusi in the refrigerator for more than a year and in the freezer indefinitely.
Egusi soup keeps in the fridge for three or four days and three months in the freezer.
FAQs
Egusi is a wild member of the gourd family with very dry skin and bitter flesh. It looks like a watermelon but tastes quite differently. The seeds are incredibly nutritious and high in protein and oil. We often use them in West Africa to thicken soups and add depth to many dishes.
You bet! This exotic sauce is a nutritional POWERHOUSE! Its high protein content and mineral-rich health benefits may lure you in, but the taste will keep you coming back for more.
You can purchase these seeds in African Markets, Indian markets, or online, but if you are in West Africa, they are available in most markets.
That is totally up to you! Beef, lamb, goat, and dried fish are all traditional ingredients. Tripe and other offals also make a mouthwatering soup. Even chicken or turkey will sneak in there on occasion.
What Goes with Egusi Soup
Fufu, fried sweet plantains, and pounded yams are traditional sides. Jollof rice may not be so usual, but it shows up sometimes, and we don’t complain.😉 I also like to have a stack of injera for a stress-free starchy side.
More Fabulous African Recipes to Try
We Cameroonians also use egusi to make a delectable and highly addictive egusi pudding. Here are some more recipes I’m sure you’ll love.
Conclusion
This highly satisfying one-pot meal is super easy. Have you tried it yet? Please let me know in the comments how your family liked it.
Watch How To Make It
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This blog post was first published in October 2014 and has been updated with new write-up, photos, and a video.
Egusi Soup
Ingredients
- 1 pound (453 g) meat, smoked turkey, smoked fish or beef, or any meat of your choice
- 1 teaspoon (5 g) salt
- 1 teaspoon (2 g) pepper
- 1 teaspoon (2 g) smoked paprika
- ¼ cup (62.5 ml) canola oil (see note #3)
- ¼ cup (62.5 ml) palm oil (see note #3)
- ½ medium onion, chopped
- 2-3 medium tomatoes, chopped
- 3 cloves garlic, about 2 teaspoons minced garlic
- 1 cup ground egusi
- ⅓ cup ground or smashed crayfish
- 1 cup (30 g) spinach, or more (I used frozen spinach)
Instructions
- In a medium-sized saucepan, boil the beef seasoned with salt (garlic salt), pepper, smoked paprika, pepper, and onions until tender – make sure you add plenty of water, so you have about 3-4 cups of beef stock for the soup. Remove the beef and reserve the stock.
- Heat the canola and palm oil in a heavy saucepan over medium heat. Add the onions and sauté until they are translucent, about 5 minutes. Then add your choice of meat and crayfish, and continue cooking.
- Stir in the tomatoes with their juices, garlic, and 1-2 cups of beef stock. Bring to a boil and simmer for another 5 minutes.
- Add the ground egusi and simmer on medium heat for approximately 10 more minutes. Then add beef stock as needed to get the desired consistency or prevent burning.
- Finally, throw in the spinach and let it simmer for 4-5 minutes. Adjust seasonings to taste.
- Serve warm with fried plantains, fufu, yams, or your favorite starchy side dish.
Tips & Notes:
- Bitter greens are good for you, but not everyone enjoys them. Adding a little sugar will balance the bitterness.
- You don’t want watery broth, so add just enough water to barely cover the meat. You can add more water if you need to later, but you can’t take it out.
- This recipe uses a lot of oil, and some people may think it’s too much. Feel free to reduce the amount of oil to a couple of tablespoons if you’re worried about the fat content.
- Grilling the meat you remove from the pot for a few minutes really amps up the deliciousness.
- Have you ever had peppers that got a little old and started wrinkling? I’m not talking about the moldy ones; just kinda dried out. They’re not ideal for a salad, but they’re perfect for soups because they don’t add as much moisture.
- Please keep in mind that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
Diamond Williams says
This recipe rocks! It was so simplified! Thanks
ImmaculateBites says
Awesome! Thanks for letting me know .
Law says
I absolutely love your recipes! My husband is from Cameroon and this is my go-to website anytime I want to make one of their dishes. Every meal has turned out great! You rock!!!! Keep up the good work Imm!
ImmaculateBites says
Awesome!Thank you so much!! And so happy you took the time to let me know.
Laurence says
Aaaaaaargh… you are marvelous and im just hungry now 😀
ImmaculateBites says
Laurence, you better get cooking.
Kelsey says
We love this soup. Everyone enjoyed it.
kelsey says
We love this egusi soup. Everyone enjoyed it.
ImmaculateBites says
Glad it was a hit Kelsey.
ImmaculateBites says
Here it is-Beef Suya http://africanbites.com/?p=1846. Will work on that.
Semoben says
I can’t believe this is on the Internet. I was wondering. ..can you make a post on how to smoke turkey or fish just like they do in the markets at home? Also, do you have a recipe for soya? I miss it so much and it would be awesome to make it and surprise my family!
CB says
Hey Immaculate good job-love the variation with garlic. Coming from Cameroon, we use egusi in a myriad of ways and dishes. I know there was a comment/question as to what egusi is. Egusi is simply pumpkin seeds. So definitely very healthy.
Anne says
Hello, I just wanted to thank you so much for your website.
I am a 17 year old, trying to learn to cook all my native Cameroonian dishes and you are such a great help. Just came across your blog and I am loving it! Please continue what you do!
ImmaculateBites says
Anne, thanks. I am so happy to see a teenager learning to cook Cameroonian dishes- they usually want pizza, fries…. . You are a BRAVE one!
Yvonne says
Hi Immaculate, i saw this recipe last friday while researching what to cook over the weekend for my family. I decided to try it and lo and behold, what a regal it was. everyone kept asking for a refill. tanx so much for a great recipe and for your relentless effort on this blog.
ImmaculateBites says
Thanks Yvonne. Really happy it was a hit with your family and so appreciate the feedback!
Thalia @ butter and brioche says
I have never heard of a soup like this before.. you learn something new everyday! Thanks for sharing the great recipe, it looks delicious and definitely something that I am inspired to create as I am curious to know what it tastes like!
ImmaculateBites says
Thalia, you would be pleasantly surprise.
ImmaculateBites says
I will do my best , I have some South African desserts am working on already. Hopefully next week if it works out.
Charlene @ That Girl Cooks Healthy says
This looks wonderful Imma, I’m definitely going to try this recipe. Slightly off the subject but I have a recipe request, could you feature some South African recipes, specifically Botswanan?
Rosa says
Yummy!!!!!!! will great time and cook me some egusi soup and fufu for dinner today. Thanks Immaculate.
ImmaculateBites says
Rosa, Bonne Appetit !!!
Sabrina says
Wow. amazing flavor! My boyfriend is from Cameroon and i’m American. I cook well with the cuisine that I was brought up cooking so he eats well but I’ve always wondered if I can bring him a flavor of his home to the table. I remember him mentioning Egusi soup once before and saying how delicious it was so I told him I’d cook it. He laughed this off but I found two recipes, this one, and another one that both had great ratings. What set the decision to go with this recipe were the comments in one lady mentioning that this was a Cameroonian version and the other was Nigerian. Okay..okay.. let’s make a long story short. I ordered the ground crayfish and egusi since they don’t have it in my area. The recipe was easy to follow and the flavors… amazing. I didn’t think I’d like it since the crayfish had such a strong smell.. my first time ever using this ingredient. But this soup is a powerhouse of great flavors… I will need to cook this way more often for myself! I’m sure my boyfriend will love it too
ImmaculateBites says
Hello Rosa. I am glad you loved it. And your boyfriend will definitely love it too!
Nagi@RecipeTin Eats says
I am glad you said that it’s not actually a soup because that is the first question I had! This is so interesting. I have never heard of egusi before and quite curious as to what it tastes like. Being so high in protein, it sounds like a bit of a superfood to me. Maybe it will be the next quinoa!! Ha ha! That would be hilarious! I’m going to keep an eye out for egusi the next time I’m in an Indian or Middle Eastern store (we don’t have any Afrian stores in Sydney, can you believe that? Shocking!)
ImmaculateBites says
Really shocking!!! Egusi is a superfood that has not been discovered yet by the western world. Someday it will. Keep an eye for it .
Doreen says
Nagi and Immaculate, egusi is just our local name for pumpkin seeds. They’d be found at your local co-op or super market dried.I think near quinoa and other dried proteins. Then, you’d have to grind them. Ijust made egusi soup today with GREEN pumpkin seeds. Quite different to the eye initially but the taste is just the same as the white pumpkin seeds’ method.
Diana Armstrong says
Egusi is not pumpkin seeds. They are melon seeds.
Thandiwe says
Yummy!! Im glad i finally found the recipe, i love this dish. thanks Immaculate. Can you use another vegetable in place of spinach?
ImmaculateBites says
Awesome! Any greens works just fine .