Egusi Soup Recipe

Soak the dried stock fish in warm water for 30–45 minutes to rehydrate and remove excess salt. Change water if very salty. Break or cut into bite-sized pieces and remove any large bones, then set aside.

Roughly chop half the onion and the other half slice thin. Coarsely blend or food-processor the fresh tomatoes, red bell pepper, 1 scotch bonnet pepper (or to taste), and half the onion until smooth. Set aside.

In a small bowl, combine the ground egusi with 120 ml water, 0.5 tsp salt, and 2 tbs ground crayfish (if using) to make a thick but pourable slurry. Stir until smooth and set aside.

Fry stock fish (optional step)

Heat 1 tbs of palm oil in a heavy pot over medium heat. Quickly pan-fry the drained stock fish pieces 2–3 minutes per side to deepen flavor, then remove and set aside. (You can skip frying and add rehydrated fish directly in step 2 if preferred.)

In the main soup pot, heat the remaining palm oil over medium heat until shimmering but not smoking. Add the sliced onion and sauté 2–3 minutes until translucent.

Add the tomato/tomato-pepper blend and tomato paste. Reduce heat to medium-low and simmer, stirring occasionally, until the raw tomato smell cooks out and the mixture reduces by about one-third (8–12 minutes).

Season the reduced tomato base with 1–2 tsp salt, 2 seasoning cubes, and black pepper. Taste and adjust (remember fish will add salt).

Add the rehydrated stock fish and any smoked beef to the pot. Pour in 400 ml of the water or fish stock, bring to a gentle simmer, cover, and cook 10–12 minutes so the proteins absorb flavors and the sauce concentrates.

Stir the prepared egusi slurry once more (it may separate slightly) and then pour it gradually into the simmering tomato-fish pot while stirring constantly to prevent lumps.

Lower heat to medium-low and simmer, stirring occasionally, for 12–15 minutes until the egusi cooks through and the mixture firms into a coarse, slightly grainy texture. If the soup becomes too thick, add up to 200 ml more water or stock in small amounts to reach desired consistency.

Taste and adjust seasoning (salt, pepper, seasoning cube) as needed. If using ground uziza seeds or extra crayfish, stir them in now.

Add the chopped spinach or ugu leaves and the whole scotch bonnet (if using for aroma) to the pot. Stir gently to incorporate. Simmer 3–5 minutes until the greens are just wilted but still bright.

Remove and discard the whole scotch bonnet if used. If you fried the stock fish earlier, return it briefly to warm through (1–2 minutes). Check final seasoning and adjust.

Turn off heat and let the soup rest 5 minutes so flavors meld. Serve hot with fufu (pounded yam, cassava fufu, or swallow of choice).