Total time
65 mins
Prep
20 mins
Cook
45 mins
Per head
£3.20
Difficulty
Hard
A rich, nutty Nigerian soup made from ground melon seeds. Deeply flavoured and traditionally served with pounded yam or eba.
Did you know?
Egusi are the seeds of a wild watermelon-like plant that have been grown and eaten in West Africa for thousands of years. The seeds are ground into a powder that thickens the soup and adds a rich, nutty depth that's impossible to replicate with anything else. It's eaten across Nigeria, Ghana, Cameroon and beyond.
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Ingredients
- 1 (medium, finely diced) onion
- 120ml palm oil
- 140g, about ¼ cup ground egusi
- 1 (diced) red bell pepper
- 1 tbsp crayfish
- 1 scotch bonnet
- 1 maggi cube
- 2 (finely diced) tomatoes
- to taste salt
- 30g, roughly chopped spinach
- ¼kg, one small fillet smoked fish
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Egusi Soup
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