By Hadassah Agbaps - August 26, 2016

                                  Recipe and Images by Chichi of ChiChi's Cuisine

Egusi soup is one of the most popular soups in Nigeria. This was my favorite soup till I discovered afang soup. There are different ways to make this soup and I’ve seen at least 4 different ways from my mom. From frying the egusi first…to boiling it with the meat stock…to rolling into small balls…to soaking the egusi in water first. The soup still turns out really nice regardless of the method used. However, I prefer to soak the egusi in water first so that’s the recipe I’ll use. I’m curious to know what method you usually use to cook your egusi so please comment below and tell me…Thanks!!!


- 3 cups of Egusi (ask the grinders in the market to grind it for you)
- Meat (I used beef, tripe and cow head but feel free to use whatever kind you like)
-Dry Fish
- Stock Fish
- Pumpkin Leaves (Ugu)
- Crayfish 
- Pepper 
- 2 Medium sized onions 
- Palm Oil 
- Knorr and Salt to taste


Season the meat with knorr, salt and onions. 
Cook till the meat is almost done. 
Strain the meat from the stock and set both aside. 

Add the egusi to a bowl.

Add some water to make a thick paste. Set aside.

Add some palm oil to a big pot, slice half onions and put into the hot oil.

Add the egusi paste to the hot oil and turn well.

You will know the egusi is dry when palm oil starts seeping out from the egusi. Fry some more till it’s VERY dry.

Add the meat stock to the dry egusi. Blend half onions, pepper and crayfish and add to the egusi. Add the meat and allow everything simmer for like 10minutes or till some of the meat stock has dried and the egusi has thickened. Taste and adjust seasoning if necessary.

Cut up the ugu leaves and add to the pot. Cover the pot again and allow simmer for like 5minutes. Put off the heat and your egusi is ready.
(Sorry, I lost the picture while I was editing it).

Serve with garri, semolina, wheat, fufu/loi loi, pounded yam or any other “swallow” of your choice.

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  1. mmm egusi i love it!, i will follow your recipe but as i don't eat meat i will substitute with fish. I can't rely on my mum to cook this for me forever!

  2. What does soaking the egusi in water do and how long do you soak it for?

  3. Hi Neuyogi, thanks for stopping by. Soaking it in water for 15 mins helps make the egusi chunkier in the soup instead of being too least that's what I've been told.


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