Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H. Egusi soup is a dish like no other, made by simmering chili paste in oil for spicy richness, then adding broth, greens, optional meats, and “egusi”, or ground melon seeds, which makes this dish truly unique in both taste and texture. Egusi soup is an ideal dish for spicy food lovers who enjoy rich and hearty flavors.
For the EGUSI PASTE Onion. Egusi Melon Seeds. Egusi is ground melon seeds, sold as a powder. See below for a purchasing option. You can use ground pumpkin seeds as a substitute. FOR THE PEPPER PASTE Onion. Red Bell Peppers. Habanero Peppers. Or use Scotch Bonnets. Optional, for a spicy version. Dried Crawfish Powder. You can use shrimp powder as a substitute for ground crayfish. FOR THE EGUSI SOUP Red Palm Oil. Or use annatto oil, coconut oil, or vegetable oil. Olive oil works, too. Onion. Stock. I’m using fish stock, though you can use a meat stock. Red Pepper Powder. Use a spicy Nigerian red chili powder if you can, or use cayenne. Optional Proteins. I’m using white fish, though you can use others, such as shrimp, smoked fish, oysters, or meats like tripe, beef, or goat. If using these meats, it is best to simmer them in water to soften and make a stock, then proceed with the recipe. Tofu can also be used. Greens. I’m using fresh spinach, though many leafy greens or leafy vegetables can be used, such as pumpkin leaves, bitter leaves, dandelion greens, kale, or a mix. EASY FUFU RECIPE (OPTIONAL) Pounded Yam Powder. You can also use cassava powder, plantains, or potatoes, or a combination of these. Water. As needed.
Set aside. Set aside. Then, add the stock, red pepper powder, and a bit of salt and pepper. Cook a few minutes. Stir in the white fish and let it cook through, about 5 minutes or so. Add the spinach to the top and cover it. Let it steam the greens a couple minutes, then remove the lid and gently stir it through the soup to incorporate. Bring the water to a boil in a pot over medium-high heat and stir in the yam powder. Stir until it mixes together and thickens into a doughy, starchy ball, about 5 minutes. Separate and roll into golf ball sized pieces and serve with the soup. Did you make the fufu? Egusi and fufu are a dream combination! You can also freeze it for 2-3 months in freezer containers.
In Bibi’s Kitchen: The Recipes and Stories of Grandmothers from the Eight African Countries that Touch the Indian Ocean, by Hawa Hassan (Author), Julia Turshen (affiliate link, my friends!) Flavors of Africa, by Evi Aki (affiliate link, my friends!)
Ingredients Used For This Recipe
Egusi (Ground Melon Seeds) Red Palm Oil Dried Yam (for Fufu)
