Egusi Soup Recipe

Cook the beef

Trim and cut beef into bite-size cubes. Place beef in a pot with 1 cup water, half of the diced onion, 1 seasoning cube, 0.5 tsp salt, and 0.25 tsp black pepper. Bring to a boil, then reduce heat and simmer, covered, for 45–60 minutes or until tender. If using a pressure cooker, cook for 25–30 minutes.

Prepare smoked fish

While beef cooks, rinse smoked fish, remove skin and bones if necessary, and flake into large pieces. Keep aside to add near the end of soup cooking to preserve texture.

Place the ground egusi in a bowl. Slowly add 3–4 tablespoons of palm oil (warmed) or water and mix to form a stiff paste (not runny). Break into medium-sized lumps and set aside.

In a heavy pot, heat the remaining palm oil over medium heat until shimmering but not smoking.

Add the remaining diced onion and stir-fry for 2 minutes until translucent. Add the blended tomatoes and peppers and cook for 8–10 minutes, stirring occasionally, until the tomato mixture reduces and the oil begins to separate.

Add ground crayfish and the remaining seasoning cube. Stir to combine for 1 minute.

Pour in 1 to 2 cups of water or stock (reserve 1 cup for adjusting consistency). Bring to a simmer.

Add the egusi lumps carefully into the simmering tomato mixture. Cover and cook for 10 minutes on low heat, then stir or gently break the lumps so egusi cooks through. Continue to simmer for another 8–10 minutes, stirring occasionally to prevent sticking.

Add the cooked beef (with its cooking liquid) and flaked smoked fish to the pot. Stir gently to combine. If the soup is too thick, add the reserved water/stock a little at a time until you reach desired consistency (typical egusi is fairly thick).

Stir in the chopped spinach/ugu and continue to simmer for 4–5 minutes until greens are wilted but still bright. Taste and adjust seasoning with salt and black pepper as needed.

If using instant pounded yam flour: bring 2 cups of water to a boil in a pot. Add 1/2 tsp salt. Reduce heat to low, pour the 6 cups of pounded yam flour gradually into the water, stirring continuously with a wooden spatula until a smooth, stretchy dough forms. (If using freshly pounded yam: heat and shape as desired.)

Once smooth and stretchy, remove from heat. Portion into 4 equal balls using oiled hands and keep covered until serving.

Spoon egusi soup into bowls, place a ball of pounded yam on the side, and serve hot. To eat traditionally, pinch off a piece of pounded yam, use it to scoop up soup and enjoy.