Bt Susan Harrison ( Community Leader & Home maker) Guest Post
Hello from Memphis! I’m Susan, a 47-year-old stay-at-home mom, and today I’m writing about something that’s become very special in our home: Egusi Soup.
Now, if you told me five years ago that one of my family’s favorite dinners would be a traditional Nigerian dish made with melon seeds, I would have blinked at you like you were speaking Martian. But life has its beautiful surprises. Mine came in the form of my neighbor, Amaka — a warm, spirited woman from southeastern Nigeria who moved into our street a few years ago. She introduced me to Nigerian cuisine, culture, and laughter over coffee and kids’ playdates.
I still remember the day she brought over a bowl of steaming egusi soup with fufu. It looked unlike anything I’d ever eaten, but from the first bite, I was hooked. Rich, nutty, a little spicy, and deeply comforting — it felt like soul food, just from another part of the world.
Amaka was kind enough to teach me her family’s recipe. I’ve adapted it just a little based on what’s available here in Memphis, but I’ve kept the heart of it intact. Whether you’re curious about African cuisine or just looking to spice up your weeknight meals, this Egusi Soup recipe is a delicious adventure worth taking.
What Is Egusi Soup?
Egusi Soup is a staple in many West African homes, especially Nigeria. It’s made from ground melon seeds (called “egusi”), cooked in a savory broth with leafy greens, onions, tomatoes, and meat or seafood. It’s thick, hearty, and typically served with fufu — a soft, doughy side made from cassava, yam, or plantains, used to scoop up the soup with your fingers.
Ingredients (Serves 4–6)
Note: Many ingredients are available at African markets or online. I’ve added American-friendly substitutes when possible.
Proteins (choose your combo):
- 1 lb goat meat (or beef stew meat)
- 1/2 lb smoked turkey or chicken (for a smoky flavor)
- 1/2 lb dried fish (or smoked mackerel or cod)
- Optional: 1/2 lb shrimp (fresh or dried)
Egusi Base:
- 1 ½ cups ground egusi (melon seeds) – available online or at African stores
- 1/2 cup palm oil (traditional, or substitute with red palm oil or neutral oil + smoked paprika)
- 1 medium onion (finely chopped)
- 2 cups spinach or kale (traditionally “ugu” or bitterleaf is used)
- 1 small bell pepper (red, finely chopped – adds sweetness and color)
- 1–2 scotch bonnet peppers or habaneros (finely chopped – adjust to taste)
- 1 tablespoon ground crayfish (optional but adds deep umami – available at African stores)
- 2 bouillon cubes (Maggi or Knorr preferred)
- Salt, to taste
Step-by-Step Recipe
1. Prep the Proteins
In a large pot:
- Add goat or beef, smoked turkey, and dried fish (if using).
- Season with salt, one bouillon cube, and half the chopped onions.
- Add 4 cups of water and simmer for 30–40 minutes, until the meat is tender.
Tip: If using shrimp, set it aside for later to avoid overcooking.
2. Make the Egusi Paste
- In a bowl, mix the ground egusi with a little water to form a thick paste (think peanut butter consistency).
- Set aside.
3. Sauté the Base
- In a large, deep skillet or Dutch oven, heat palm oil over medium heat.
- Add the rest of the onions, bell pepper, and scotch bonnet.
- Cook until fragrant (about 5 minutes), stirring often.
- Add the crayfish (if using) and stir for another minute.
4. Add the Egusi Paste
- Spoon the egusi paste into the pan in dollops, like you’re making dumplings.
- Let it sit for a minute or two to firm up, then gently stir.
- Fry the egusi for about 10 minutes, until it starts to brown slightly and release oil.
5. Add Broth and Meat
- Pour in the meat stock from the pot (about 2 cups).
- Add the cooked meat, smoked fish, and shrimp (if using).
- Stir gently and let simmer for 10–15 minutes. Add more water if needed — the soup should be thick but not dry.
6. Add Greens
- Add the spinach or kale.
- Simmer for another 5–10 minutes until the greens are tender.
- Taste and adjust seasoning (salt, bouillon cube, pepper).
7. Serve with Fufu
- You can buy fufu flour or frozen fufu at African markets — just follow the package instructions.
- If you can’t find it, serve the egusi with mashed potatoes or rice (Amaka would frown at that, but hey — moms improvise!).
Why I Love This Dish
Egusi soup has become a bridge between cultures in our home. It’s creamy, spicy, full of texture, and bursting with bold flavors. My husband calls it “gumbo with attitude,” and the kids? They just call it “that Nigerian stuff with the squishy bread.” (They mean fufu.)
Beyond the taste, though, it’s the connection — to Amaka, to stories from her village, to hours spent cooking and laughing — that makes this dish so dear to me. Food, after all, is a love language.
Where to Buy Egusi and African Ingredients in Memphis
If you’re in the Memphis area like me, you can find egusi seeds, palm oil, crayfish, and more at:
- A & B African Market (Summer Ave)
- African Food Mart (Winchester Rd)
- Or shop online at sites like MyAfricanStore, Afrikrea, or Amazon
Final Tips
- Don’t skip the palm oil if you can help it — it’s what gives the soup its unique earthy flavor.
- Egusi soup tastes even better the next day. Store it in the fridge and reheat gently.
- Feel free to customize it with mushrooms, okra, or vegetarian protein like tofu.
Would I Make It Again?
Absolutely. It’s now a monthly staple in our home. Sharing egusi soup has not only expanded our tastebuds, but it’s also opened our hearts. And isn’t that what great food is all about?