Egusi Soup Recipe

Prepare and par-cook meats

Rinse beef and other meats. In a large pot, place beef, smoked pork, soaked stockfish/dried catfish, half of the chopped onion, 1 cup of the water, 1 seasoning cube, 1/2 tsp salt and 1/4 tsp black pepper. Bring to a boil, then reduce heat and simmer, covered, for 45–60 minutes or until meats are tender. Check occasionally and add small amounts of water as needed to prevent drying. Remove cooked meats and reserve cooking liquid.

Reserve protein

Remove the meats from the pot and set aside. Strain the cooking liquid into a bowl and measure out 3 cups of stock for the soup. Discard any bones or debris.

In the same pot (wipe out any heavy residue), heat 1 tablespoon of palm oil over medium heat. Sauté the remaining chopped onion and minced garlic for 2–3 minutes until translucent and fragrant. Add the blended tomato and red bell pepper mixture and the whole or chopped habanero pepper. Cook for 6–8 minutes, stirring occasionally, until the raw tomato smell evaporates and the mixture reduces slightly.

Add the reserved 3 cups of meat stock and the remaining 2 cups of water. Bring to a simmer. Taste and add 1 seasoning cube, 1 tsp salt (adjust later), and 1/4 tsp black pepper. Let the broth simmer for 6–8 minutes to marry flavors.

Prepare egusi paste

If not already roasted, dry-roast the egusi seeds in a skillet over medium heat for 4–6 minutes, stirring constantly until fragrant (do not burn). Let cool, then grind finely in a food processor or spice grinder. In a bowl, combine the ground egusi with 1/2 cup water to form a thick paste.

Heat the remaining palm oil (about 3/4 cup total minus the tablespoon used earlier) in a separate heavy skillet over medium heat until warm but not smoking. Spoon the egusi paste into the oil in small portions, pressing each portion flat with a spatula to form small patties or lumps. Fry for 6–8 minutes, turning once, until the surface firms and becomes slightly golden. This step develops flavor and prevents the egusi from becoming gritty when added to the soup.

Once the egusi patties are lightly fried, transfer them into the simmering tomato-stock mixture. Break some patties up and leave others whole for texture. Stir gently to incorporate. Simmer for 8–10 minutes; the egusi will thicken the soup and release a slightly nutty oil.

Return the cooked meats to the pot and stir gently into the soup. Add the ground crayfish (2 tbs) and the optional dried shrimp or additional stock if using. Simmer for 5 minutes to allow flavors to combine.

Add the washed and chopped bitter leaf or spinach/ugwu in batches, stirring between additions to wilt evenly. Simmer 3–5 minutes more until the greens are tender but still bright. Taste and adjust seasoning with additional salt, pepper, or seasoning cube as needed.

If the soup is too thick, thin with hot water or stock, 1/4 cup at a time, until desired consistency is reached. If too thin, simmer uncovered for a few minutes to reduce.

Ladle the egusi soup into bowls and serve hot with pounded yam, fufu, eba, amala or rice. Garnish with a drizzle of palm oil if desired.