Name: Nigerian Egusi Soup (Standard)
Prep time: 40 min
Cook time: 1 h
Total time: 1 h 40 min
Yield: 8 servings
Cuisine: Nigerian
Ingredients: 1.5 lb Beef stew meat; 1.5 lb Chicken drumsticks/thighs; 6 cups Water; 2 units Bouillon cubes; 1 teaspoon Salt; 1 large Red bell pepper; 1-2 units Scotch bonnet pepper; 1 unit Onion-medium; 0.75 cup Red palm oil; 1.5 cups Ground egusi (melon seeds); 2 tablespoons Crayfish powder; 10 oz Fresh spinach-chopped; To taste Salt

Recipe tier

A hearty and flavorful Nigerian soup made with ground melon seeds, red palm oil, mixed accessible meats, and spinach, perfect for home cooks.

Total 1h 40m

Serves 8 servings

Steps 9

Ingredients 13

1.5 lb 680 g Beef stew meat
1.5 lb 680 g Chicken drumsticks/thighs
6 cups 1.4 L Water
2 units 2 units Bouillon cubes
1 teaspoon 5 g Salt
1 large 1 large Red bell pepper
1-2 units 1-2 units Scotch bonnet pepper
1 unit 1 unit Onion-medium
0.75 cup 180 mL Red palm oil
1.5 cups 180 g Ground egusi (melon seeds)
2 tablespoons 14 g Crayfish powder
10 oz 280 g Fresh spinach-chopped
To taste To taste Salt

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Equipment

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Instructions

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**Prepare Meats:** In a large pot, combine `Meats & Stock Base` beef stew meat and chicken drumsticks/thighs. Add the water, bouillon cubes, and 1 teaspoon of salt. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until meats are tender. Remove meats and set aside, reserving the stock.
**Prepare Pepper Base:** While meats are cooking, blend all `Pepper Base` ingredients (red bell pepper, scotch bonnet peppers, and onion) into a smooth paste. Add a splash of water or reserved stock if needed for blending.
**Sauté Egusi Base:** In another large pot or Dutch oven, heat `Egusi & Oil` red palm oil over medium heat until shimmering. Pour in the blended pepper base and cook for 10-15 minutes, stirring occasionally, until the liquid has reduced and the oil separates and turns a deeper red.
**Add Egusi:** Reduce heat to low. Gradually add the `Egusi & Oil` ground egusi to the pepper mixture, stirring constantly to form a thick, crumbly paste. Cook for 5-7 minutes, stirring occasionally, allowing the egusi to fry lightly. This helps to bring out its flavor and prevent clumping.
**Combine with Stock:** Gradually stir in the reserved meat stock into the egusi mixture. Bring to a gentle simmer, cover, and cook for 15-20 minutes, stirring every 5 minutes to prevent sticking. The egusi will swell and cook, and oil may begin to rise to the surface.
**Add Meats & Crayfish:** Return the cooked beef and chicken to the pot. Stir in `Egusi & Oil` crayfish powder. Adjust consistency with a little more water or stock if needed. Simmer for another 10 minutes, allowing flavors to meld.
**Add Vegetables:** Finally, stir in `Vegetables & Seasoning` fresh spinach. Cook for 3-5 minutes until the spinach is wilted but still vibrant.
**Final Seasoning:** Taste and adjust `Vegetables & Seasoning` salt if necessary.
**Serve:** Serve hot with fufu, pounded yam, garri, or rice.