Description

Egusi Soup, also known as Melon Soup, Efo Elegusi, Ofe Egusi, or Miyan Gushi, is a savory masterpiece from the Igbo tribe of Nigeria, with culinary roots tracing back as far as 1000 BC. Rich, thick, and delightfully nutty, this traditional dish is crafted from finely ground melon seeds and simmered to perfection with bold African spices.

Its unmistakable flavor is deep, comforting, and aromatic—making it a beloved staple across generations. Majority of those who have shared a taste experience agree that Egusi Soup delivers a deeply satisfying feeling that nourishes both body and soul.

Scroll below to explore the full recipe and recreate this timeless classic in your own kitchen.

Origin

Igbo, Nigeria

Time to Prepare

Avg. Price per Plate

$8.99

Food Age

1000

Nutritional Value

Vitamin A

Vitamin B1

Vitamin B2

Niacin

General Recipe per serving

Name: Egusi Soup

Origin: Igbo, Nigeria

Ingredients It Favours:

melon seeds (egusi)
palm oil
meat (often beef or goat)
fish (often dried or smoked)
crayfish
onions
pepper
and leafy vegetables like uziza
spinach or pumpkin leaves. Other common additions include locust beans (iru)
stock cubes
and various spices

Steps:

Set a cooking pot on heat and allow drying
add the palm oil and allow to heat for 2 minutes but don't let it bleach
Disolve the egusi seeds in a cup of water and add to the heated oil
Fry the dissolved egusi seeds in palm oil for the next 8-10 minutes
Always stir to avoid burning it
Once the egusi is fried, add 6 cups of water, the cooked meat, stir
add the roasted fish, stockfish, ground crayfish, a seasoning cube, ground scotch bonnet pepper then cover and allow to boil for the next ten minutes
Stir occasionally to avoid burning
Add the already washed bitter leaves, one spoon of ground dawadawa (local ingredients), taste for salt and pepper
Allow to boils for ten minutes, stir in between
Serve Egusi soup and any kind of swallow like garri, fufu, pounded yam, etc
This is how you make the best Egusi soup with lumps