U24DLCS20062

Recipe

To prepare a flavorful pot of Egusi soup in 2026, follow these steps to ensure a rich, lumpy texture and well-incorporated flavors.

• Preparation of Proteins and Egusi Boil Meats: In a large pot, season your beef or goat meat with chopped onions, seasoning cubes, and salt. Add enough water to cover the meat and cook until tender. Prepare Fish: If using stockfish, boil it separately or add it halfway through cooking the meat. Soak smoked fish in hot water with salt to clean it, then debone and set aside. Mix Egusi Paste: In a bowl, mix the ground egusi seeds with a little water or meat stock until it forms a thick, scoopable paste.
• Cooking the Soup Base Heat Oil: Heat the palm oil in a pot over medium heat for about 1 minute (do not let it smoke or bleach). Sauté Aromatics: Add the remaining chopped onions and sauté until translucent. Add your blended pepper mix and locust beans (iru), frying for about 5–10 minutes until the water evaporates and the oil begins to float on top.
• Forming the Egusi Lumps Add Egusi: Lower the heat. Scoop the egusi paste into the pot in small dollops. Wait and Fry: Do not stir immediately. Cover the pot and let it cook for about 10–15 minutes until the egusi cakes and forms lumps. Incorporate: Gently stir the lumps. If you prefer a smoother texture, you can break them apart with the back of your spoon.
• Final Simmer and Finishing Add Stock and Meat: Pour in your reserved meat stock and add the cooked meats and fish. Add the ground crayfish and more seasoning if needed. Simmer: Allow everything to cook together for another 10–15 minutes on medium-low heat. Add Vegetables: Fold in your leafy vegetables (Ugu, Spinach, or Bitterleaf). Simmer for 2–5 minutes until the leaves are just wilted but still vibrant.