How to cook egusi soup

How to Cook Egusi Soup


  • 200g of egusi (melon) seed
  • 400g of beef
  • 50g of cooked and boned stock fish pieces and dried fish
  • 3 tablespoon of ground crayfish
  • 1 small bunch of ugwu, okazi, or bitter leaf
  • 50ml of palm oil
  • Seasoning cubes 
  • Onions
  • 4 large tomatoes
  • 1 tablespoon of ground chilli pepper
  • 1 small ogiri (okpei) – ground 

Preparation method

  • Wash the beef, season with one onion, one seasoning cube, and salt. Add a cup of water and boil for about 10 minutes or until tender. Then set aside.
  • Mix the ground egusi and okpei in a half cup of water, then set aside. Blend the tomatoes, one onion, and the chilli pepper.
  • Heat the palm oil in another pot and add the egusi mixture. Stir thoroughly and allow to fry for a moment. Add the blended tomatoes and stir well. Then add the ground crayfish, seasoning cube, stock fish, and dried fish.
  • Add 2 cups of water and allow to cook for 5 minutes, Add the boiled beef and stir. Turn down the heat and simmer for further 2 minutes.
  • Wash and slice the ugwu leaves properly. Add to the soup and stir. Continue to simmer for further 5 minutes to allow the vegetables soften a bit. 
  • Your egusi soup is ready. Serve with any choice of swallow.

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