Egusi Soup With Lumps

What Is Egusi Soup?

Egusi, aka Egwusi soup, is an exotic delicacy enjoyed in various parts of West Africa and goes under different aliases. The wild member of the gourd family has dry skin and bitter flesh. The seeds look similar to watermelon seeds but taste quite different. They’re highly nutritious (packed with protein and healthy fats), work great as a thickening agent for soups, and add heartiness.

Most people love chunks of egusi in their soup. To achieve this consistency, add a tiny bit of water or stock to some of the ground egusi. Then, carefully spoon the egusi into the base without stirring until lumps form. Very little stirring happens during the lump-making process.

How to Make Egusi Soup With Lumps

1. Mise en place – Get your ingredients together. (Photo 1)
2. Simmer the chicken seasoned with smoked paprika, pepper, onions, salt (or garlic salt), and pepper until tender (45-50 minutes). Remove the chicken and reserve the broth for later.
3. Prep Veggies – While the chicken is cooking, slice the onion and tomatoes and mince the garlic.
4. Saute – Heat the oil in a heavy saucepan over medium heat. Add the onion and sauté until it’s translucent, about 5 minutes—season with salt and pepper to taste.
5. Soup – Stir in the tomatoes, garlic, and crayfish. Add the chicken back in with a cup of the reserved chicken broth and bring to a low boil. (Photo 2)
6. Egusi – Mix a cup of ground egusi with 2 tablespoons of stock in a bowl until you get a paste. Using a spoon, scoop the egusi into the soup. (Photo 3)

1. Lumps – Reduce the heat to medium-low and simmer gently (uncovered) until the egusi forms solid balls. Then add the remaining egusi and keep simmering on medium heat. Add a cup or more of the reserved chicken broth to reach the desired consistency. (Photos 4-6)
2. Assembly – Add spinach (and smoked fish if using) and simmer for another 2 minutes. Serve hot with plantains or an accompaniment of choice. (Photos 7-8)

Recipe Notes

• While you can usually only find them in African stores or online, they’re available in most West African markets. Store it in the refrigerator, and it will stay fresh for at least a year
• Smoked fish is optional, but it adds a delicate smokiness to the meal.
• Almost any fresh or frozen greens you have will work—kale, collard greens, callaloo, etc. You may need to adjust the cooking time if using fresh greens
• Serve egusi soup with fufu or another starch (plantains, pounded yams, or rice).

More Intensely Flavored African Recipes

• In Cameroon, we use egusi seeds to make a highly addictive egusi pudding
• Pepperpot
• Jollof Rice
• Maafe
• Chakalaka

By Imma

Watch How to Make It

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