Egusi Soup

Method

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Boil the beef with the chopped onion, a stock cube and a teaspoon of salt in 1.2 litres of water for 50 minutes until tender. Reserve the meat and its stock.

   Mark done Start 50 min timer

2. Add the soaked stockfish for the last 20 minutes of that time.

   Mark done

3. Mix the ground egusi with about 120 ml of water to form a thick, stiff paste that holds its shape.

   Mark done

4. Heat the palm oil in a wide pot over medium heat for 2 minutes until it loosens and brightens, but do not let it smoke.

   Mark done Start 2 min timer

5. Add the blended onion and scotch bonnet and fry 6 minutes until the raw smell has gone.

   Mark done

6. Drop the egusi paste into the oil in tablespoon-sized lumps, spaced apart. Do not stir.

   Mark done

7. Let them fry undisturbed for 8 minutes until set and lightly browned underneath, then turn the lumps once and fry 5 minutes more.

   Mark done Start 8 min timer

8. Add 800 ml of the reserved stock, the ground crayfish, iru, remaining stock cube and salt. Simmer 20 minutes, breaking the egusi lumps only roughly.

   Mark done

9. Add the meat, stockfish and smoked fish and simmer 10 minutes.

   Mark done

10. Fold in the spinach, cook 4 minutes until just wilted, and serve with pounded yam or eba.

    Mark done

Chef’s Tips

• Leave the egusi lumps alone while they fry. Stirring turns the whole soup into a smooth paste, which is not what you want.
• Red palm oil is not interchangeable with any other oil. It is the colour and the flavour.
• Add the greens last and briefly, so they stay green and retain some texture.

Pairing Suggestions

• Pounded yam, eba or fufu
• A cold beer
• Extra pepper sauce on the side

Storage & Reheating

Refrigerate up to 4 days and freeze 3 months. Reheat gently with a splash of stock.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.