How to Cook Egusi Soup

Co-authored by Amber Crain

Last Updated: March 26, 2020

Egusi, or melon seeds, is a staple ingredient in many West African dishes and makes a great thickening base for soups and stews. Start by grounding the egusi into a thick paste, then add the meat and veggies and simmer the soup until the meat gets tender. There are many variations of egusi soup out there, so feel free to tweak the vegetables or the kind of meat you use to suit your personal tastes.

Ingredients

3/4 cup (54 g) of egusi or melon seeds
1.5 pounds (680 g) of cubed beef stew meat
¹⁄₂ cup (120 ml) of peanut oil
2 large tomatoes, chopped
1 small onion, chopped
2 habanero peppers, seeded and minced
18 ounces (532 ml) of tomato sauce
3 tablespoons (43 g) of tomato paste
1.5 cups (350 ml) of water
2 pounds (910 g) of fresh shrimp, peeled and deveined
1 pound (450 g) of fresh spinach, washed and chopped

Makes 6 servings

Part 1

Part 1 of 3:
Making the Egusi Paste

1
Measure out ¾ cup (54 g) of egusi or pumpkin seeds. In traditional Nigerian cuisine, melon seeds called egusi are used as the base for this soup. If you’re unable to find egusi in your area, you can easily use pumpkin seeds as a substitute.^{[1]
X
Research source}
- Egusi is used as a thickening agent for soups and stews.
2
Blend the seeds on HIGH for 30-40 seconds. Place the measured seeds into your blender and put the lid on tightly. Pulse the seeds on HIGH until they’re reduced to a powdery paste.^{[2]
X
Research source}

Advertisement
3
Add a little amount of water until the mixture becomes a thick paste. Melon seeds are naturally oily, so if your paste already looks very thick after blending, you don’t need to add more water. If your mixture looks a bit dry, and a little water and stir it in order to create a thick, paste-like consistency.^{[3]
X
Research source}

Advertisement

Part 2

Part 2 of 3:
Cooking the Beef

1
Cut 1.5 pounds (680 g) of beef stew into 1 inch (2.5 cm) cubes. Give the meat a quick rinse with water. Then, place the rinsed meat on a cutting board, pat it dry with paper towels, and use a sharp knife to cut it into 1 inch (2.5 cm) cubes.^{[4]
X
Research source}
- You can make your cubes slightly larger or smaller, depending on your preference. Try to make the cubes roughly bite-size.
2
Season the beef cubes with salt. Sprinkle regular table salt or sea salt over the beef cubes. You can use as much or as little salt as you’d like, depending on your flavor preferences.^{[5]
X
Research source}
3
Heat ¹⁄₂ cup (120 ml) of peanut oil over medium-high heat. Measure out the peanut oil and dump it into a large pot. Place the pot on a burner and turn the heat to medium-high.^{[6]
X
Research source}
- The oil is ready for the beef once it starts to simmer, which should take 4-5 minutes.
4
Add the cubed beef to the pot and brown it for 3-5 minutes. Place the beef into the hot peanut oil and cook the beef for a few minutes. Stir the meat occasionally so that all sides get browned evenly.^{[7]
X
Research source}
- You don’t need to cook the beef all the way through at this point.
Advertisement

Part 3

Part 3 of 3:
Simmering and Serving the Soup

1
Pulse the tomatoes, onions, and pepper in a blender. Chop up 2 large tomatoes and 1 small onion and place the veggies in a blender. Mince 2 habanero peppers, remove the seeds, and add it to the blender. Process the veggies for about 30 seconds until the mixture looks uniform and smooth.^{[8]
X
Research source}
- You can use a food processor instead of a blender if you prefer.
2
Add the tomato mixture to the meat. Remove the lid from the blender and carefully transfer the tomato mixture to the large pot with the beef. Stir the ingredients together until they’re fully incorporated.^{[9]
X
Research source}
3
Reduce the heat to medium-low and cook the soup for 40-50 minutes. Put a cover or lid on the pot and turn the heat down. Simmer the mixture until the beef is tender, which should take 45 minutes or so.^{[10]
X
Research source}
4
Add the sauce, paste, and water to the soup. Pour in 18 ounces (532 ml) of tomato sauce, 3 tablespoons (43 g) of tomato paste, and 1.5 cups (350 ml) of water. Stir the soup to incorporate the ingredients.
5
Add 2 pounds (910 g) of fresh shrimp and simmer for 10 minutes. Peel and devein the shrimp and add them to the soup mixture. Continue simmering the soup for about 10 minutes.^{[11]
X
Research source}
6
Add the spinach and egusi paste and simmer for 7-10 more minutes. Wash off 1 pound (450 g) of fresh spinach and chop it up thoroughly. Add the chopped spinach and seed paste to the soup and stir the mixture. Replace the lid and cook the soup until the spinach has wilted completely.^{[12]
X
Research source}
7
Serve the egusi soup over rice and enjoy. Remove the soup from the heat and ladle it over bowls of rice for the most traditional presentation. If you have access to eba or fufu, you can also serve the soup over that.^{[13]
X
Research source}
- Place leftovers in an airtight container and keep them in the fridge. Enjoy your leftovers within 3-4 days.
Advertisement