When it comes to West African cuisine, one ingredient stands out as a staple: egusi. Also known as melon seeds or squash seeds, egusi has been a vital part of Nigerian and other West African cultures’ culinary traditions for centuries. With its nutty flavor and versatility, egusi can be used in a variety of dishes, from soups to stews to porridges.
In this article, we’ll explore 20 mouthwatering Egusi recipes that are perfect for any occasion. From classic Nigerian Egusi Soup to more experimental creations like Egusi and Coconut Milk Soup or Egusi Stew with Fried Plantains, there’s something here for everyone. Whether you’re a seasoned cook or just looking to try something new, these recipes will inspire your culinary creativity and satisfy your taste buds.
Stay tuned for the full list of delicious Egusi recipes!
Classic Nigerian Egusi Soup
Egusi soup is a staple dish in Nigerian cuisine, made with ground melon seeds and vegetables. This recipe provides a flavorful and nutritious take on the classic dish, perfect for any occasion.
Ingredients:
– 1 cup ground egusi (melon seeds)
– 2 medium-sized onions, chopped
– 3 cloves garlic, minced
– 1 medium-sized tomato, diced
– 2 cups vegetable oil
– 1 teaspoon grated ginger
– 1/2 teaspoon ground cumin
– Salt and pepper to taste
– 2 tablespoons dried fish or meat (optional)
– 2-3 cups water
– Leafy vegetables (such as spinach or bitter leaves) for garnish
Instructions:
1. Heat oil in a large pot over medium heat.
2. Add chopped onions and sauté until translucent.
3. Add minced garlic and cook for an additional minute.
4. Stir in ground egusi and cook for 5 minutes, stirring frequently.
5. Add diced tomato, grated ginger, cumin, salt, and pepper. Cook for an additional 10 minutes.
6. Add water and bring to a boil.
7. Reduce heat and simmer for 20-25 minutes or until the soup has thickened slightly.
8. Serve hot, garnished with leafy vegetables.
Cooking Time: 40-45 minutes
Egusi Soup with Spinach and Bitter Leaf
This classic West African soup is a staple in many Nigerian households, made rich by the combination of ground melon seeds (egusi) and leafy greens like spinach and bitter leaf. This recipe adds a twist to the traditional version by incorporating these two nutritious leaves for added flavor and nutrition.
Ingredients:
– 1 cup egusi seeds
– 2 cups water
– 1 large onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon grated ginger
– 1/4 cup palm oil or vegetable oil
– 2 tablespoons tomato paste
– 1 bunch spinach, chopped
– 1 bunch bitter leaf, chopped
– Salt and black pepper to taste
– Optional: 1 tablespoon ground crayfish (optional)
Instructions:
1. Rinse egusi seeds and soak in water for at least 4 hours or overnight.
2. Drain and grind egusi seeds into a fine paste using a blender or mortar and pestle.
3. Heat palm oil in a large pot over medium heat. Add chopped onion, garlic, and ginger; sauté until onion is translucent.
4. Add ground egusi, tomato paste, spinach, bitter leaf, salt, and black pepper. Stir well to combine.
5. Pour in water and bring to a boil. Reduce heat and simmer for 20-25 minutes or until soup thickens.
6. Serve hot with fufu, banku, or rice.
Cooking Time: 30-35 minutes
Egusi and Okra Stew
This hearty stew is a staple in many West African cuisines, made with ground melon seeds (egusi) and okra. This recipe combines the nutty flavor of egusi with the creamy texture of okra, perfect for serving with rice or fufu.
Ingredients:
– 1 cup ground egusi
– 2 cups okra, chopped
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon grated ginger
– 1 Scotch bonnet pepper, chopped (optional)
– 1 can tomatoes
– 1 cup vegetable oil
– Salt and black pepper, to taste
Instructions:
1. Heat oil in a large pot over medium heat.
2. Add onion, garlic, and ginger; cook until the onion is translucent.
3. Add okra and Scotch bonnet pepper (if using); stir well.
4. Cook for 5 minutes or until the okra starts to thicken.
5. Add ground egusi, tomatoes, salt, and black pepper. Stir well.
6. Reduce heat to low; simmer for 30 minutes or until the stew thickens.
Cooking Time: 45 minutes
Vegetarian Egusi Soup with Mushrooms
This hearty soup is a vegetarian twist on the traditional Nigerian Egusi soup, featuring mushrooms as a meat substitute. This recipe is perfect for a comforting and flavorful meal that’s packed with nutrients.
Ingredients:
– 1 cup mushrooms (button or cremini), sliced
– 2 medium-sized potatoes, peeled and diced
– 1 large sweet potato, peeled and diced
– 1 small onion, chopped
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
– 1 teaspoon ground egusi seeds
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 cups vegetable broth
– 1 cup water
– 2 tablespoons palm oil or vegetable oil
Instructions:
1. In a large pot, heat the palm oil over medium heat.
2. Add the onion, garlic, and ginger; sauté until the onion is translucent.
3. Add the mushrooms, potatoes, sweet potato, egusi seeds, salt, and pepper. Stir well.
4. Pour in the vegetable broth and water. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until the vegetables are tender.
5. Serve hot with fufu or rice.
Cooking Time: 45-50 minutes
Egusi Soup with Pumpkin Leaves
This classic West African soup is a staple in many Nigerian households, and when paired with the nutritious pumpkin leaves, it becomes a nutritious and flavorful meal. Egusi soup is made with ground melon seeds, which are rich in protein and fiber.
Ingredients:
– 1 cup egusi seeds
– 2 cups water
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 pound pumpkin leaves, chopped
– 1 teaspoon ground crayfish (optional)
– Salt to taste
– 2 tablespoons peanut paste or ogi (fermented corn dough)
Instructions:
1. Grind egusi seeds into a fine powder.
2. In a large pot, combine water and egusi powder. Bring to a boil, then reduce heat and simmer for 10 minutes.
3. Heat oil in a pan and sauté onion and garlic until softened.
4. Add chopped pumpkin leaves and cook until wilted.
5. Add cooked pumpkin mixture to the soup pot and stir well.
6. Season with crayfish (if using), salt, and peanut paste or ogi.
Cooking Time: 20-25 minutes
Egusi and Oha Leaf Soup
This traditional West African soup is a flavorful and nutritious meal made with ground melon seeds, leafy oha greens, and other savory ingredients. This recipe yields a rich and comforting bowl of goodness perfect for any occasion.
Ingredients:
– 1 cup ground egusi melon seeds
– 2 cups oha leaves (or substitute with spinach or bitter leaf)
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon grated ginger
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons vegetable oil
– 2 cups water
Instructions:
1. In a large pot, heat the oil over medium heat.
2. Add the onion, garlic, and ginger; sauté until softened.
3. Add the ground egusi seeds and cook for 5 minutes, stirring frequently.
4. Add the oha leaves and stir well to combine.
5. Pour in the water and bring the mixture to a boil.
6. Reduce heat to low and simmer for 20-25 minutes or until the soup thickens.
7. Season with salt and black pepper to taste.
Cooking Time: 30-35 minutes
Spicy Egusi Soup with Assorted Meat
This spicy egusi soup recipe is a flavorful and aromatic West African dish that combines the nutty goodness of egusi seeds with tender pieces of assorted meat. Perfect for a comforting and satisfying meal.
Ingredients:
– 1 cup egusi seeds
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon grated ginger
– 1 pound assorted meat (beef, chicken, goat), cut into bite-sized pieces
– 1 Scotch bonnet pepper, chopped
– 1 teaspoon ground cumin
– Salt and black pepper to taste
– 4 cups water
Instructions:
1. Heat oil in a large pot over medium heat.
2. Add onion, garlic, and ginger; sauté until softened (3-4 minutes).
3. Add assorted meat; cook until browned (5-6 minutes).
4. Add egusi seeds, Scotch bonnet pepper, cumin, salt, and black pepper; stir well.
5. Pour in water; bring to a boil, then reduce heat and simmer for 30 minutes or until the soup thickens.
Cooking Time: 45 minutes
Egusi Soup with Stockfish and Smoked Turkey
This Egusi soup recipe combines the nutty flavor of ground melon seeds (egusi) with the rich flavors of stockfish and smoked turkey, creating a satisfying and filling meal.
Ingredients:
– 1 cup egusi seeds
– 2 cups water
– 1 pound stockfish, cut into small pieces
– 1/4 pound smoked turkey, sliced
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– Salt and black pepper to taste
– 2 cups fish stock (or water)
Instructions:
1. Rinse the egusi seeds and soak in water for at least 4 hours or overnight.
2. In a large pot, heat oil over medium heat. Add onion and garlic; sauté until softened.
3. Add stockfish, smoked turkey, cumin, salt, and black pepper. Stir well.
4. Pour in soaked egusi seeds and fish stock (or water). Bring to a boil, then reduce heat and simmer for 30 minutes or until the soup thickens.
5. Serve hot with fufu or rice.
Cooking Time: Approximately 45-50 minutes
Egusi Soup with Ugu Leaves and Prawns
This hearty soup is a staple in many West African cultures, particularly in Nigeria. Egusi soup is known for its rich flavor and thick consistency, making it a comforting meal perfect for any occasion.
Ingredients:
– 1 cup egusi seeds (pumpkin seeds)
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 pound prawns, peeled and deveined
– 2 cups ugu leaves (fluted pumpkin leaves)
– 2 teaspoons ground crayfish
– 1 teaspoon grated ginger
– Salt and black pepper to taste
– 2 cups water
Instructions:
1. Heat oil in a large pot over medium heat. Add onion, garlic, and prawns; cook until the onion is translucent.
2. Add egusi seeds, ugu leaves, ground crayfish, and grated ginger. Stir well.
3. Pour in water and bring to a boil. Reduce heat to low and simmer for 30 minutes or until the soup thickens.
4. Season with salt and black pepper to taste. Serve hot over fufu or rice.
Cooking Time: 45 minutes
Egusi Porridge with Yam
This hearty porridge combines the nutty flavor of egusi seeds with the creamy sweetness of yam, making for a satisfying and comforting meal.
Ingredients:
– 1 cup egusi seeds
– 2 large yams, peeled and diced
– 2 cups water
– 1 tablespoon vegetable oil
– Salt to taste
– Optional: chopped onions, peppers, or meat for added flavor
Instructions:
1. Rinse the egusi seeds and soak them in water for at least 4 hours or overnight.
2. Drain and grind the egusi seeds into a smooth paste using a blender or mortar and pestle.
3. Heat the oil in a large pot over medium heat. Add the diced yams and cook until they are tender, about 10-12 minutes.
4. Add the ground egusi paste to the pot and stir well to combine with the yams.
5. Gradually add the water to the pot, stirring constantly to prevent lumps from forming.
6. Bring the porridge to a boil, then reduce the heat and simmer for 15-20 minutes or until it thickens to your liking.
7. Season with salt to taste. Serve hot with chopped onions, peppers, or meat if desired.
Cooking Time: 30-40 minutes
Egusi Soup with Goat Meat and Offal
Egusi soup is a popular West African dish that combines the rich flavors of ground melon seeds, goat meat, and offal. This recipe is a twist on the classic version, adding tender goat meat and nutritious offal to create a satisfying and filling meal.
Ingredients:
– 1 lb goat meat (preferably shoulder or shank)
– 1/2 cup offal (liver, kidneys, and tripe)
– 2 tablespoons vegetable oil
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 2 cups ground melon seeds (egusi)
– 2 cups beef broth
– 1 teaspoon ground cumin
– Salt, to taste
– Water, as needed
Instructions:
1. Heat the oil in a large pot over medium heat.
2. Add onions and cook until softened, about 5 minutes.
3. Add garlic, goat meat, offal, and egusi. Cook for 5 minutes, stirring occasionally.
4. Pour in beef broth, cumin, and salt. Bring to a boil, then reduce the heat and simmer for 1 hour or until the meat is tender.
5. Adjust seasoning as needed and serve hot with fufu, rice, or injera.
Cooking Time: 1 hour 15 minutes
Egusi Soup with Crayfish and Dry Fish
Egusi soup is a popular Nigerian dish made with ground melon seeds, vegetables, and various protein sources. This recipe combines the nutty flavor of egusi with the succulent taste of crayfish and dry fish for a hearty and satisfying meal.
Ingredients:
– 1 cup egusi seeds
– 2 cups water
– 1/4 cup palm oil
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon grated ginger
– 1 pound crayfish, cleaned and chopped
– 1/2 pound dry fish, cut into small pieces
– 2 teaspoons ground cumin
– Salt, to taste
– Chopped fresh parsley or cilantro (optional)
Instructions:
1. Grind egusi seeds into a fine paste using a blender or mortar.
2. Heat palm oil in a large pot over medium heat. Add onion, garlic, and ginger; sauté until the onion is translucent.
3. Add crayfish and dry fish; cook for 5 minutes.
4. Add the ground egusi paste, cumin, and salt. Stir well to combine.
5. Gradually add water, stirring constantly to prevent lumps from forming.
6. Bring the soup to a boil, then reduce heat and simmer for 10-15 minutes or until the soup thickens slightly.
7. Taste and adjust seasoning as needed.
8. Serve hot, garnished with chopped parsley or cilantro if desired.
Cooking Time: 20-25 minutes
Egusi and Coconut Milk Soup
Egusi and Coconut Milk Soup Recipe
In this recipe, we combine the nutty flavor of egusi seeds with the richness of coconut milk to create a deliciously comforting West African-inspired soup. Perfect for a chilly evening or a quick lunch.
Ingredients:
– 1 cup egusi seeds
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon grated ginger
– 2 cups chicken broth
– 1 can (14 oz) coconut milk
– Salt and pepper to taste
– Fresh parsley or cilantro for garnish (optional)
Instructions:
1. Heat oil in a large pot over medium heat. Add onion, garlic, and ginger; cook until softened.
2. Add egusi seeds and stir for 1 minute.
3. Pour in chicken broth and bring to a boil. Reduce heat and simmer for 15 minutes or until egusi is tender.
4. Stir in coconut milk and season with salt and pepper to taste.
5. Simmer for an additional 5-7 minutes or until soup has thickened slightly.
6. Serve hot, garnished with parsley or cilantro if desired.
Cooking Time: 25-30 minutes
Egusi Soup with Periwinkle
This traditional Egusi soup recipe is a staple in many West African countries, particularly in Nigeria and Ghana. The addition of periwinkles (periwinkle snails) adds a unique flavor and texture to this hearty soup.
Ingredients:
– 1 cup egusi seeds
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon grated ginger
– 1 pound beef or chicken, cut into bite-sized pieces
– 2 cups water
– 1 tablespoon tomato paste
– 1/4 cup periwinkles (periwinkle snails), cleaned and washed
– Salt to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat oil in a large pot over medium heat. Add onion, garlic, and ginger; sauté until onion is translucent.
2. Add beef or chicken; cook until browned.
3. Add egusi seeds, water, tomato paste, and periwinkles. Bring to a boil; reduce heat and simmer for 30 minutes or until egusi seeds are tender.
4. Season with salt to taste.
5. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 45 minutes
Egusi Soup with Chicken and Smoked Fish
This hearty Egusi soup recipe combines the flavors of ground melon seeds (egusi) with juicy chicken, tender smoked fish, and a medley of spices. Perfect for a warm winter’s day or a cozy evening meal.
Ingredients:
– 2 cups egusi seeds
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 1/4 cup smoked fish (such as catfish or tilapia), flaked
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 teaspoon grated ginger
– 1/2 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and black pepper to taste
– 4 cups chicken broth
– 2 tablespoons vegetable oil
Instructions:
1. Heat the oil in a large pot over medium heat.
2. Add the chopped onions, minced garlic, and grated ginger; sauté until softened.
3. Add the chicken and cook until browned.
4. Add the egusi seeds, smoked fish, cumin, paprika, salt, and pepper; stir well.
5. Pour in the chicken broth and bring to a boil.
6. Reduce heat to low and simmer for 20-25 minutes or until the egusi is tender.
Cooking Time: 20-25 minutes
Egusi Soup with Scent Leaves and Locust Beans
This hearty soup is a staple in Nigerian cuisine, made with ground melon seeds (egusi), scent leaves (ephemera), and locust beans (iru). With its rich flavor and nutritious ingredients, it’s a perfect comfort food for any occasion.
Ingredients:
– 1 cup egusi seeds
– 2 cups water
– 1/4 cup locust beans
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons vegetable oil
– 2 scent leaves, chopped
– 2 medium tomatoes, diced
– 1 onion, chopped
Instructions:
1. Rinse the egusi seeds and soak them in water for at least 8 hours or overnight.
2. Drain the water and grind the egusi seeds into a smooth paste using a blender or mortar and pestle.
3. Heat the oil in a large pot over medium heat. Add the onion, tomatoes, and chopped scent leaves. Cook until the vegetables are soft.
4. Add the locust beans, salt, and black pepper to the pot. Stir well.
5. Gradually add the egusi paste to the pot, stirring continuously to prevent lumps.
6. Bring the soup to a boil, then reduce the heat and simmer for 20-25 minutes or until the soup thickens.
Cooking Time: 30-35 minutes
Egusi Stew with Fried Plantains
This hearty stew combines the nutty flavor of egusi seeds with the sweetness of fried plantains, making for a satisfying and flavorful meal. Perfect for a weeknight dinner or special occasion.
Ingredients:
– 1 cup egusi seeds
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground ginger
– 1/2 teaspoon ground cumin
– 1/4 teaspoon cayenne pepper
– Salt and black pepper, to taste
– 2 plantains, sliced into 1-inch rounds
– 2 cups water or chicken broth
Instructions:
1. Heat oil in a large pot over medium heat. Add onion, garlic, ginger, cumin, and cayenne pepper; cook until the mixture is fragrant.
2. Add egusi seeds and stir to coat with the spice mixture. Cook for 1 minute.
3. Pour in water or broth and bring to a boil. Reduce heat to low and simmer for 20-25 minutes or until the seeds have broken down and the stew has thickened.
4. Meanwhile, fry plantain slices in hot oil until golden brown. Drain on paper towels.
5. Serve the Egusi Stew with Fried Plantains hot over rice or with a side of fufu.
Cooking Time: 25-30 minutes
Egusi Soup with Fresh Fish and Shrimp
This hearty soup is a staple of West African cuisine, made with ground melon seeds (egusi), fresh fish, shrimp, and a blend of aromatic spices. This recipe combines the rich flavors of egusi with the freshness of seafood, perfect for a satisfying meal.
Ingredients:
– 2 cups egusi seeds
– 1 pound fresh fish (such as tilapia or catfish), cut into small pieces
– 1/2 pound shrimp, peeled and deveined
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 teaspoon grated ginger
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and black pepper, to taste
– 2 tablespoons vegetable oil
– 4 cups water
– 2 tablespoons tomato paste
Instructions:
1. Grind egusi seeds into a fine powder using a blender or mortar.
2. Heat oil in a large pot over medium heat. Add onions, garlic, and ginger; cook until onions are translucent.
3. Add fish and shrimp; cook for 5 minutes, or until fish is cooked through.
4. Add ground cumin, paprika, salt, and black pepper. Stir well.
5. Add egusi powder, water, and tomato paste. Bring to a boil, then reduce heat and simmer for 15-20 minutes or until soup thickens.
Cooking Time: 25-30 minutes
Egusi and Bitter Leaf Soup with Pounded Yam
This traditional Nigerian soup is a staple in many West African households. With the combination of egusi seeds, bitter leaves, and pounded yam, this hearty dish is both flavorful and filling.
Ingredients:
– 1 cup Egusi seeds
– 2 cups water
– 1 bunch Bitter Leaf (Sprengeri)
– 1 pound Pounded Yam
– 1 onion, chopped
– 2 cloves Garlic, minced
– Salt to taste
– Palm oil or vegetable oil for frying
Instructions:
1. Rinse Egusi seeds and soak in water for at least 4 hours.
2. Blend Bitter Leaf with onions and garlic into a paste.
3. Heat palm oil or vegetable oil in a pot and fry the blended mixture until golden brown.
4. Add soaked Egusi seeds, salt, and 2 cups of water to the pot. Bring to a boil then reduce heat and simmer for 30 minutes.
5. Serve hot with Pounded Yam.
Cooking Time: 45-50 minutes
Egusi Soup with Cow Skin (Kanda) and Beef
This Egusi soup recipe is a classic combination of cow skin, beef, and ground melon seeds, perfect for a comforting and flavorful meal. With its rich broth and tender meat, this dish is sure to become a staple in your culinary repertoire.
Ingredients:
– 1 pound cow skin (kanda), cut into small pieces
– 2 pounds beef, cut into bite-sized pieces
– 2 tablespoons vegetable oil
– 1 medium onion, chopped
– 3 cloves garlic, minced
– 2 cups egusi seeds (ground melon)
– 2 cups beef broth
– 1 teaspoon ground ginger
– Salt and black pepper to taste
Instructions:
1. Heat oil in a large pot over medium heat. Add onion and garlic; sauté until softened.
2. Add cow skin and beef; cook until browned, about 5 minutes.
3. Stir in egusi seeds, beef broth, ginger, salt, and pepper.
4. Bring to a boil, then reduce heat and simmer for 1 hour or until meat is tender.
5. Serve hot with your favorite side dishes.
Cooking Time: 1 hour
Summary
Discover the rich flavors of Egusi, a popular Nigerian dish made from ground melon seeds. This article presents 20 mouth-watering Egusi recipes for every occasion, each with its unique twist. From classic soup to stew and porridge, these recipes showcase the versatility of Egusi paired with various ingredients such as spinach, okra, mushrooms, and more. Whether you’re looking for a hearty meal or a special occasion dish, this collection has something for everyone.