The Nigerian Egusi soup, prepared with melon seeds, is the most loved soup for Nigerian Fufu meals in Nigeria. Foreigners love it because it is our soup that looks, feels and tastes most like a foreign sauce.
Unfortunately there are those of us who do not like Egusi Soup for several different reasons. For some people it is the way the soup looks, for some it is because it gives them heartburn and for some it is because of the way it tastes. It is the “sweetest” of all Nigerian soups for swallows and those that do not have a sweet tooth do not like it because of that taste.
On this page, I will share how I prepare Egusi Soup so that I can enjoy it. This involves tweaking the usual recipe so please pay attention when reading this recipe and when watching the video below. I include lots of information in the notes about the ingredients section.
- 5 cups egusi (Nigerian melon) seeds
- Red palm oil
- Goat meat
- Stock Fish
- 3 tablespoons ground crayfish
- Hot and spicy pepper (to taste)
- Bitter leaves
- 3 small stock cubes
- 1 Ogiri Okpei (traditional locust bean seasoning)
Important cooking equipment
- Spice grinder for grinding egusi (melon) seeds: