Nigeria • West African Culinary Heritage

Classic Egusi Soup

West African Melon Seed Soup

Rich, nutty and deeply comforting, Classic Egusi Soup brings together ground melon seeds, heritage spices, leafy greens and a beautifully seasoned stock in one of West Africa’s most beloved soups.

PREPARATION

25 minutes

COOKING

1 hour 15 minutes

TOTAL TIME

1 hour 40 minutes

SERVES

6 servings

FROM THE MAISON PANTRY

Ingredients

2 pounds assorted meat, such as beef, goat meat or tripe, cleaned and cut into pieces
1 cup cooked stockfish pieces, rinsed and deboned
2 cups CaMasi Maison™ Premium Ground Egusi
3/4 cup natural red palm oil
1 medium onion, finely chopped
1/2 cup finely chopped onion for blending with the egusi
1/4 cup CaMasi Maison™ Premium Ground Crayfish
1–2 tablespoons ground dried pepper, adjusted to taste
2 teaspoons iru or dawadawa, optional
2 teaspoons premium sea salt, divided and adjusted to taste
2 seasoning cubes, optional
4 cups meat stock, plus more as needed
4 cups chopped ugu, spinach or bitter leaf

THE MAISON METHOD

Preparation Method

Season the meat: Place the cleaned assorted meat in a large, heavy-bottomed pot. Add half of the chopped onion, 1 teaspoon of sea salt, the seasoning cubes if using, and approximately 1 cup of water. Stir to combine.
Cook until tender: Cover the pot and cook over medium heat for 30–40 minutes, or until the meat is tender. Add small amounts of water as needed during cooking. Reserve the meat and approximately 4 cups of the cooking stock.
Prepare the stockfish: Add the cleaned, deboned stockfish to the cooked meat during the final 10 minutes of cooking. This allows it to absorb the seasoned stock without breaking apart.
Prepare the egusi mixture: Place the ground egusi and the remaining 1/2 cup of chopped onion in a bowl or blender. Add approximately 1/2 cup of water and mix or blend until a thick, smooth paste forms.
Build the soup base: Heat the palm oil in a separate large pot over medium-low heat. Add the finely chopped medium onion and cook for 3–4 minutes, stirring frequently, until softened. Do not allow the palm oil to smoke.
Add the aromatics: Stir in the ground crayfish, dried pepper and iru or dawadawa if using. Cook gently for approximately 2 minutes, stirring continuously, until fragrant.
Add the egusi: Spoon the egusi paste into the seasoned palm-oil base in small portions. Reduce the heat to low, cover the pot and allow the egusi to cook undisturbed for 8–10 minutes so that soft curds begin to form.
Develop the curds: Gently turn the egusi mixture with a wooden spoon, taking care not to break the curds excessively. Cook uncovered for another 8–10 minutes, stirring occasionally.
Complete the soup: Add the cooked meat, stockfish and 3 cups of the reserved stock. Stir gently and simmer uncovered for 15–20 minutes. Add more stock as needed until the soup reaches a rich but spoonable consistency.
Add the greens: Fold in the chopped ugu, spinach or bitter leaf. Simmer for another 5–7 minutes, just until the leaves are tender. Taste and adjust the salt and pepper before serving.
Serve: Remove the soup from the heat and allow it to rest for 5 minutes. Serve warm with eba, pounded yam, fufu or your preferred heritage swallow.

A NOTE FROM THE MAISON

Maison Notes

For a beautifully textured egusi soup, allow the melon-seed mixture to cook gently before stirring. This creates the soft, distinctive egusi curds traditionally prized in the finished soup. Add the leafy greens only near the end so they retain their color and character.

The consistency can be adjusted with additional stock. Keep it rich and spoonable for serving with a heritage swallow, or loosen it slightly when serving with rice.

PLEASE NOTE

Allergen Information

Contains shellfish from ground crayfish and fish from stockfish. Check the ingredients of any seasoning cubes used. Prepared in a kitchen where other allergens may be present.

FROM THE CAMASI MAISON PANTRY