This easy egusi soup is built for batch cooking. It freezes well, reheats beautifully, and pairs with any Nigerian swallow.
Why You'll Love This Recipe
- Easy for busy families
- Budget-friendly
- Kid-approved
- Great for leftovers
- Flexible ingredients
Best Greens for Egusi
- Spinach, mild and easy to find
- Ugu (pumpkin leaves), traditional choice
- Bitter leaf, for a deeper, traditional flavor
What to Eat With Egusi Soup
- Pounded yam
- Eba
- Fufu
- Semovita
Storage and Freezing Tips
- Refrigerator: up to 4 days
- Freezer: up to 3 months in portion containers
- Reheat on the stovetop with a splash of water
Easy Egusi Soup
A Nigerian egusi soup with palm oil, greens, and assorted meats.
Prep: 20 minutesCook: 45 minutesServes: 6Cuisine: Nigerian
Ingredients
- 1.5 cups ground egusi
- 1/2 cup palm oil
- 1/2 cup blended pepper
- 2 tbsp ground crayfish
- 1 cup cooked stockfish
- 1 lb assorted meat (beef, goat, or chicken), cooked
- 2 cups chopped spinach or ugu
- 2 bouillon cubes
- 1 onion, diced
- Salt
Instructions
- Mix ground egusi with a little water to form a paste.
- Heat palm oil, sauté onion, then add pepper. Cook 5 minutes.
- Add meat, stockfish, crayfish, bouillon, and salt. Stir.
- Drop egusi paste in lumps. Cover and simmer 15 minutes.
- Stir, add 1 cup water if needed, and cook 5 more minutes.
- Add greens, cook 3 minutes, and serve with swallow or rice.