THE MAISON
Nigeria • West African Culinary Heritage

Ugu & Egusi Soup

Nigerian Melon Seed & Pumpkin Leaf Soup

A deeply comforting Nigerian soup of toasted melon-seed curds, tender meats and abundant ugu leaves simmered in a richly seasoned palm-oil broth.

PREPARATION

30 minutes

COOKING

55 minutes

TOTAL TIME

1 hour 25 minutes

SERVES

6 servings

FROM THE MAISON PANTRY

Ingredients

  • 2 cups ground egusi, also called white melon seeds
  • 2 pounds assorted beef, cow skin or goat meat, cut into serving pieces
  • 4 ounces dried stockfish, soaked, softened and cleaned
  • 4 ounces dried fish, rinsed and deboned
  • ¾ cup natural red palm oil
  • 1 large onion, divided
  • ¼ cup ground crayfish
  • 1–2 habanero peppers, blended or adjusted to taste
  • 1 tablespoon iru or dawadawa, optional
  • 4 cups meat stock, divided and used as needed
  • 2 teaspoons premium sea salt, divided and adjusted to taste
  • 1 teaspoon ground Cameroon pepper
  • 4 packed cups finely sliced fresh ugu leaves
  • 1½ cups warm water for mixing the egusi
THE MAISON METHOD

Preparation Method

  1. Prepare the proteins: Place the assorted meat in a heavy-bottomed pot. Add half of the onion, 1 teaspoon of sea salt and 1 cup of water. Cover and cook over medium heat until the meat begins to release its juices.
  2. Build the meat stock: Add the softened stockfish and enough water to cover the meat lightly. Simmer for 25–35 minutes, or until the meat and cow skin are tender. Reserve approximately 4 cups of the cooking stock.
  3. Prepare the egusi mixture: Combine the ground egusi with the remaining finely chopped onion. Add the warm water gradually and mix until a thick, spoonable paste forms.
  4. Build the soup foundation: Warm the palm oil in a clean, heavy-bottomed pot over medium heat. Add the iru, if using, and cook gently for 1 minute until fragrant.
  5. Form the egusi curds: Drop generous spoonfuls of the egusi paste into the warm palm oil. Allow them to cook undisturbed for 4–5 minutes before turning gently. Continue cooking for another 5 minutes so firm, golden curds develop.
  6. Season the broth: Add the ground crayfish, blended habanero and Cameroon pepper. Pour in 3 cups of the reserved meat stock around the egusi curds and simmer gently for 8–10 minutes.
  7. Add the savory elements: Fold in the cooked meat, cow skin, stockfish and dried fish. Add more reserved stock as needed, cover and simmer for 10 minutes so the flavors become fully integrated.
  8. Add the ugu: Fold the sliced ugu leaves into the soup in batches. Simmer uncovered for 4–6 minutes, stirring gently, until the leaves are tender and vibrant while retaining their fresh character.
  9. Balance and serve: Taste and adjust the remaining sea salt and pepper. Remove the soup from the heat and allow it to rest for 5 minutes before serving.

A NOTE FROM THE MAISON

Maison Notes

For distinct egusi curds, prepare a thick melon-seed paste and allow each spoonful to set in the palm oil before turning or adding the stock.
Add the ugu near the end of cooking. Prolonged simmering can darken the leaves and diminish their fresh, vegetal character.
When using CaMasi Maison™ Premium Dried Ugu Leaf, rinse briefly, soak in warm water until softened and drain thoroughly before adding it to the soup.
Serve warm with eba, pounded yam, oat swallow, plantain flour swallow or your preferred heritage accompaniment.

PLEASE NOTE

Allergen Information

Contains fish, shellfish and seeds from the stockfish, dried fish, ground crayfish and egusi. Check all packaged seasonings before use. Prepared in a kitchen where other allergens may be present.
FROM THE CAMASI MAISON PANTRY

CaMasi Maison™ Premium Dried Ugu Lea

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