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.
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Julia T. says
Thanks so much for your amazing recipes! I got hold of some egusi in my city with a plan to make something like this and the seeds have a strong smell when I open the bag, sort of sour and almost a bit like hay. Is that what they always smell like or might they be stale? I’ve never used them before so I wasn’t sure. Can’t wait to make the dish! Thank you in advance!!
Immaculate Bites says
Hi Julia! The seeds can have a strong smell for some but just to be certain, you check the best by date on the package if there’s any or ask the store. I hope this helps!
Agatha says
hello! yeah this recipe is okay, but can it be cooked without tomatoes?, plsi need answers. Thank you.
Immaculate Bites says
Hi Agatha! yes you can omit the tomatoes though, it will lack the sweet and tangy taste of cooked tomatoes. But overall the dish will still be delicious because it contains other tasty ingredients. Enjoy! 🙂
Imma Adamu says
Hi. Yes, you can leave out the crayfish and use smoked turkey and beef only next time. 🙂
Laurie says
Maybe try lobster…or even shrimp and I would substitute dandelion greens
Debra Usman says
My husband is Nigerian and has recently decided to become a pescatarian – he only eats seafood, no meat or poultry. How do you think this Egusi would be without the meat? Have you ever tried it without meat? Thanks so much!
ImmaculateBites says
Hi Debra,
Yes I have tried it with fish and shrimp and it turned out just fine. Enjoy!
Oreofe says
Thank you for your recipe! I made this dish today and could not stop “tasting” while cooking. It was so delicious I was licking my lips right after tasting it!
imma africanbites says
Yaaay! So happy to know that. You got me wanting to make this today. =)
Dionne says
Great recipe. Your site is my go to when I’m cooking for my Cameroonian hubby. For this one though I added the crayfish maggi and 2 regular maggi to enhance the dish as well as some pepper for heat. Thanks a mil!
Imma says
Woohoo Dionne! I do know a thing or two about Cameroonian food 😉 Maggi is soooo good, especially in soup! Glad you enjoyed!
Moradeke says
Thank you so much for giving us the name charmagaz!! It’s substantially cheaper than the alternative seen in African shops here in the UK! You’ve made a hungry student very very happy! God bless you
Bianca says
Hi Imma!
Thank you for posting this recipe. I want to try it next week when I visit my boyfriend as he is Nigerian. Will the recipe still taste good if I do not use crawfish? He is allergic to shellfish. Also, how small do I chop the tomatoes? I’m not a good cook so the details matter for me! Because I don’t use the crawfish using beef and turkey sausage (he also doesn’t eat pork) will be fine?
And just to clarify I will season the beef pieces and boil them in 2-4 cups of water to make the beef stock…the picture they don’t look like they are being boiled which may or not be a reflection of your directions, but I just want to make sure I do it just as you have done it.
Thank you so much for your time!
ImmaculateBites says
Hi Bianca,
Yes you can leave out the crayfish and use smoked turkey and beef only. The tomatoes should be diced(small) . Boil the meat with about 4 cups water . You can’t go wrong with it . Happy Cooking !!!!
Joy says
Hi. I use grinder pine nuts.. I didn’t put no tomato cause this recipe she didn’t say it… But my sauce isn’t thick… What did I do wrong
ImmaculateBites says
Hello Joy, For best results and thickness egusi seeds needs to be included. No tomato sauce needed.
Nailah says
I make this all the time using chicken legs and thighs instead. I don’t use the fish and I reduce the amount of ground Egusi. I love this dish and made it today with Jasmine Rice.
Lena says
I’m from Uzbekistan and I’m dating Nigerian guy. I’ve tried many of their dishes and fall in love with egusi soup and okro soup. 1 day planning to cook it myself.
imma africanbites says
Way to go, Lena! You can find a couple f Nigerian recipes here. Happy cooking!
Hannah says
Just made this for my husband & he loved it! Imma thanks for sharing so many great recipes. There a lot of foods I grew up eating but never learned how to make. Definitely will make this again.
ImmaculateBites says
That’s wonderful to hear Hannah! Thank you for letting me know you enjoyed this soup
Amarachi says
My own is always watering
ImmaculateBites says
Hi Amarachi! There are different kinds of egusi and some tend to be watery in food. Try reducing the amount of water or stock in the recipe and also cook it a little longer so that the egusi firms up. Hope this helps :).
Myissher says
I date a Cameroonian. He has exposed me to many of the traditional dishes. Now I crave them more than the foods I’m accustomed to eating. A few dishes he and his family have taught me to make. Egusi is one of my favorites and a #1 craving for me. I was going to call and ask one of the sisters how to make but I stumbled on your receipt. I’m going to try it and that way I can surprise them and make it the next time we all gather together. Thanks
ImmaculateBites says
Awesome! So happy to have been of help. Do let me know how it works out for you.
Monica says
I tried the recipe last night and have to say… my husband was thrilled,more especially that it reminded Him of home.he says that I have no more excuse not to cook his native dishes because i have you for guidance..Oops. I am feeling the pressure now.Thank you once again:-)
ImmaculateBites says
My pleasure! Girl, you are going to just keep nailing it . You’ve got this!
Priscilla Brown says
I love egusi but did not know how to make it. Thank you for this great and easy recipe, I’m making egusi right now. It’s 10:33 pm, so once it’s done I’ll have dinner for tomorrow. But I’m truly going to eat some tonight too. Love this stuff!!
ImmaculateBites says
Glad you do Priscilla! It’s been a while since I had this. Now I want to make it too! Thanks for taking the time to share your thoughts with me.
Melissa says
I made this tonight and it came out great! I love the fact that it wasn’t oily!.
ImmaculateBites says
Awesome! Not oily at all .Thanks for taking the time to let me know.