Aug 25 2026
Restaurants›Ayoka African Cuisine›Egussi Soup Small Recipe

Egussi Soup Small Recipe

Inspired by Ayoka African Cuisine
Time35m
Serves2

Egussi with spinach and 1 optional side

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Ingredients

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Soup Base

Vegetables & Proteins

Garnish & Optional Side

Method

Soup Base

  1. 1

    Prepare aromatics

    Finely chop half an onion (about 1/2 cup). Mince the garlic and grate the ginger. If using whole scotch bonnet for flavor without too much heat, pierce it with a knife and set aside.

  2. 2

    Toast and mix egusi (optional)

    In a dry skillet over medium heat, lightly toast the ground egusi for 2–3 minutes, stirring, until fragrant. Remove and let cool slightly. This step reduces raw flavor and improves nuttiness.

  3. 3

    Start the base

    Heat 3 tbs oil in a medium pot over medium heat. Add the chopped onion and sauté 3–4 minutes until translucent. Add the garlic and ginger and cook 30 seconds until fragrant. Stir in 1 tbs tomato paste and cook 1 minute.

  4. 4

    Add stock

    Pour in 4 cups of chicken or vegetable stock. Add the chopped fresh tomatoes (or canned) and the whole scotch bonnet (if using). Bring to a gentle simmer.

  5. 5

    Thicken with egusi

    In a bowl, combine the toasted egusi with 2–3 tbs of warm stock to form a loose paste. Stir the egusi paste into the simmering stock, breaking up any lumps. Reduce heat to low and simmer gently for 8–10 minutes, stirring occasionally to prevent sticking. The egusi will absorb liquid and slightly thicken the soup.

  6. 6

    Season

    Crumble in 1 seasoning cube, add 1/2 tsp salt and 1/4 tsp black pepper. Taste after 3–4 minutes and adjust seasoning as needed. If using smoked fish or cooked chicken, add it now so it can warm through and impart flavor—stir gently to incorporate.

Vegetables & Proteins

  1. 7

    Prepare greens

    Rinse and chop the spinach (or other greens) roughly. If using tougher greens like ugu, slice finely. Add the greens to the pot in batches, stirring them into the hot soup. Cook 2–4 minutes until wilted but still bright green.

  2. 8

    Finish texture

    If you prefer a thicker, more textured egusi, mash a small portion of the cooked egusi against the pot side with the back of a spoon. If the soup is too thick, add up to 1/2 cup extra stock or water and bring back to a simmer.

Garnish & Optional Side

  1. 9

    Rice (optional)

    To serve with boiled rice: rinse 1 cup rice until water runs clear. Combine rice with 1.5 cups water and a pinch of salt in a small pot. Bring to a boil, reduce heat to low, cover and cook 12–15 minutes until water is absorbed. Remove from heat and let rest 5 minutes; fluff with a fork.

  2. 10

    Garnish and serve

    Remove and discard the whole scotch bonnet if you used it whole for flavor. Stir in chopped basil or parsley if using. Ladle the egusi soup into bowls and serve immediately with boiled rice on the side or a scoop of rice in the bowl. Serves hot.

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