How to Make Nigerian Egusi Soup (Easy Method)

How to Make Nigerian Egusi Soup

Egusi soup remains one of the very popular delicacies. It is made from ground melon seeds, together with different kinds of meat, fish, chicken, and also vegetables.

There are two popular methods of cooking this soup. Depending on individual preferences, one can use either of these cooking methods to get the rich taste that’s made it a favorite among many Nigerians.

We will be discussing the two different methods of cooking egusi soup, {the regular cooking (or caking as some people call it) and the frying method} here.

How to Make Nigerian Egusi Soup 1

Nigerian Egusi Soup

Egusi soup remains one of the very popular delicacies.
Prep Time 20 mins
Cook Time 37 mins
Course Main Course
Cuisine Nigerian Food
Servings 3 people
Calories 290 kcal


  • 1 cup Melon (Ground)
  • 1 kg Goat Meat
  • 1 Medium Stockfish
  • 2 Medium Dried fish
  • 3 tbsp Ground Crayfish
  • 1 kg Ponmo
  • 2 tbsp Ground Pepper
  • 1 Bulb Red Onions
  • 1 tbsp Salt
  • 1 cup Periwinkles Optional
  • 1 bunch Vegetable leaves (Spinach, pumpkin, bitter leaf, or waterleaf)


  • Add more water to the stock, depending on the quantity of soup you want to make.
  • Add your properly washed dried fish (after breaking it into more edible sizes)
  • Add your periwinkles (optional). Most times, de-shelled periwinkles are used. Add salt to taste.
  • Pour your palm oil into the mixture and boil it for about 5-7 minutes.
  • Add your ground melon into the pot with the ground crayfish and pepper. Allow it to cook, stirring periodically to avoid clumping until it comes to the thickness you desire.
  • Taste for salt.
  • Add your chopped vegetables and simmer for a few minutes, after which you should turn down the fire.


Before preparing the soup properly, you'll need to prepare the meat by steaming it, washing it, and preparing the stockfish by soaking it inside water before adding it with the meat to simmer.
This process softens it as it's usually very tough. You can go ahead to debone it when it's soft enough.
You'll also need to wash your ponmo properly and add it to steam with the meat and stock fish.
Keyword African Food, Egusi, Melon Soup, Nigerian Food

Steaming/Seasoning the Meat

  1. Wash the meat and put it into a pot, together with the stockfish and ponmo.
  2. Add a one cooking cube to the pot by breaking and spreading it.
  3. Slice your onions and pour them into the pot
  4. Add about a teaspoon of pepper and sprinkle a little salt.
  5. Add a small quantity of water and allow to cook on low heat for a few minutes.
  6. When the meat has softened, turn down the fire.

It’s essential to allow the meat stock to remain while steaming the meat, as it will make a base for the soup.

Preparing Your Vegetables

Depending on which vegetable you decide to use, you’ll need to wash it properly and chop it into small pieces, then keep it aside.

Read Also:  10 Easy Recipes for Lamb Chops

Frying Method Of Preparing Egusi Soup

  1. After steaming and seasoning your meat, ponmo, and stockfish, add some water to form the stock, together with salt, and allow it to boil for a few minutes. After this, pour the stock out of the pot into a clean bowl.
  2. Put your empty pot back on the fire and keep the heat low. Make sure the pot is dry before pouring your palm oil into it.
  3. Pour your ground melon into the oil and stir till the entire melon is covered in the oil
  4. Keep your heat low and stir for about 5 minutes.
  5. Pour your stock back together with the meat, fish, and ponmo. Add your dried fish and periwinkle if available.
  6. Add your ground crayfish and pepper into the pot. Allow it to cook for about 10 – 12 minutes till you get the desired consistency.
  7. Taste for salt before you add your chopped vegetables and allow to simmer for a few minutes.
  8. Turn your fire down. Your soup is ready.

How To Prepare Shelled Periwinkles If Available 

If your preference is shelled periwinkles, you’ll need to prepare them first before adding them to your soup. This is how to prepare it:

  1. Wash in a bowl properly.
  2. Pour into a small pot and add enough water to cover it.
  3. Add a little salt to it and let it boil for 5-7 minutes.
  4. Remove the slime and pour out the water.
  5. Add clean water and rinse out thoroughly. Repeat this process 2-3 times. Your periwinkle is ready and can be added to the soup at the same interval as de-shelled periwinkles.

Best Way to Store Egusi Soup 

Although egusi soup is prone to spoil quickly, it can be stored under certain conditions.

If refrigerated, it could last between 3- 4 days without turning sour. It can last for several weeks if stored in a freezer.

Better than storing already made soup, though, it is much easier to keep melon seeds to be used to prepare whenever you’re ready.

Dried, shelled melon seeds can be refrigerated for more than a year without spoiling. They can also be stored very carefully in air-tight containers.

However, if shelled seeds aren’t properly stored, they could absorb moisture and become moldy quite quickly.

Nutritional Benefits of Egusi Soup

Aside from its rich and delicious taste, egusi soup is a must for everyone because it has a lot of added nutritional benefits.

The benefits are because the primary ingredients used in the preparation of this soup, which is the melon seeds, have a lot of good uses in the body, some of which are:

  1. They lower cholesterol levels in people with high blood lipid levels
  2. Since they contain active chemicals that kill bacteria, they help to prevent bacterial infections
  3. They are a good source of antioxidants which are very useful in the body. Antioxidants prevent free radical formation in the body, which aids in combating harmful diseases like cancer.
  4. The rich assortment of meat and fish commonly used in preparation is a good source of proteins for bodybuilding.
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