Egusi Soup
If you've got ground melon seeds, assorted beef or goat meat and fresh fish, cleaned, you're most of the way to this beef: about 70 minutes of cooking across 7 steps. You'll find the full ingredient list (with a scaler to change the servings), 7 steps of method, substitutions, and ideas for what to serve alongside.
You'll mainly reach for frying pan / skillet and large pot. At medium difficulty across 7 steps, it's manageable with a little attention.
What you'll need
Shopping list (7)
Pantry staples (you likely have these)
Diet: contains meat, based on every ingredient listed below.
Contains: Fish Shellfish
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page β how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Season the meat with half the chopped onion, a seasoning cube and a little salt, then add just enough water to cover and boil for 30 to 40 minutes until tender, reserving the stock.
- Add the cleaned fish to the simmering stock for the last 8 to 10 minutes so it cooks through to at least 63C (145F) without falling apart, then lift it out carefully and set aside.
- Mix the ground melon seeds with a little of the warm stock to form a thick paste so it can be dropped in lumps later.
- Heat the palm oil in a pot over medium heat, add the remaining onion and the blended tomato and peppers and fry for 8 to 10 minutes until the raw smell is gone and the oil rises.
- Drop spoonfuls of the melon paste into the sauce, then pour in the reserved stock to a thick consistency and let it cook undisturbed for about 10 minutes so the lumps set.
- Stir in the ground crayfish, the remaining seasoning cube and the cooked meat, then simmer gently for 15 minutes, adding water if it gets too thick and adjusting salt to taste.
- Fold in the chopped greens and return the fish, cook for a final 5 minutes until the leaves are just wilted, then serve hot with pounded yam or rice.
You'll use: Frying pan / skillet Β· Large pot Β· Saucepan Β· Blender
Tips & common questions
How long does Egusi Soup take to make?
About 70 minutes from start to finish β an estimate based on the 7 steps and 12 ingredients. Times vary with your kitchen and how much prep you do ahead.
Can I scale this recipe up or down?
Yes β use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Adapted recipe β rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Egusi Soup is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: Pot of Egusi soup.jpg by Bukky658, CC BY-SA 4.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure β how we source recipes.