Various Egusi soups are favorites in Western Africa. The soup is thickened with flour ground from seeds of a species of Cucurbitaceae (which includes gourds, melons, pumpkins, and squashes, many of which are native to Africa). In Western Africa, these plants and seeds, as well as soups and stews made with them, are all called Egusi, and this is the name most commonly used outside of Africa.

Look for egusi (also called agusi, agushi, egushi) in African or International grocery stores. Pumpkin seeds can be substituted, as can Pepitas, which are available in Latin American grocery stores. Sesame seeds might also be used with some success.

Egusi Soup Recipe

Soup thickened with flour ground from seeds of a species of Cucurbitaceae (which includes gourds, melons, pumpkins, and squashes, many of which are native to Africa).

Prep Time20 minsCook Time1 hrTotal Time1 hr 20 minsYields4 Servings

Ingredients

 ½ cup red palm oil, or peanut oil, or any cooking oil
 2 lbs beef stew meat, goat meat, mutton, or any stew meat, cubed
 2 Maggi® cubes or Maggi® sauce (optional)
 1 onion, chopped
 1 chile pepper, cleaned and chopped
 3 tomatoes, chopped
 12 okra, chopped (optional)
 ½ cup tomato sauce or one spoonful tomato paste
 1 cup dried prawns or dried shrimp, or similar amount of dried/salted/smoked fish (e.g., stockfish)
 2 cups egusi, roasted and ground (pumpkin seeds or pepitas can be substituted)
 2 lbs spinach; washed and chopped — or — bitterleaf, collards, kale, sorrel, turnip greens, or any greens; cleaned, chopped, and parboiled (or a combination of any of these)
 cayenne pepper or red pepper, salt (to taste0

Instructions

1

If it is not already ground, grind or food-process the egusi (or its substitute).

2

Heat the oil in a skillet. Fry the meat until browned, but not done. Transfer the meat to a deep pot or dutch oven, cover it with water, add the maggi cube if desired. Bring to a slow boil, then reduce heat and simmer.

3

Heat more oil in the same skillet in which meat was cooked; fry together the onion, chile pepper, tomatoes, and okra. Once they start to become tender add the tomato sauce (or tomato paste), dried shrimp or fish, and egusi. Stir well and allow to heat thoroughly.

4

Add the onion-tomato-egusi mixture to the simmering meat. Add water and stir into a smooth soup. Cook for 20 to 30 minutes, or until meat and vegetables are done.

5

Stir in greens. Adjust seasoning. Cook until greens are done as you like them.

Ingredients

 ½ cup red palm oil, or peanut oil, or any cooking oil
 2 lbs beef stew meat, goat meat, mutton, or any stew meat, cubed
 2 Maggi® cubes or Maggi® sauce (optional)
 1 onion, chopped
 1 chile pepper, cleaned and chopped
 3 tomatoes, chopped
 12 okra, chopped (optional)
 ½ cup tomato sauce or one spoonful tomato paste
 1 cup dried prawns or dried shrimp, or similar amount of dried/salted/smoked fish (e.g., stockfish)
 2 cups egusi, roasted and ground (pumpkin seeds or pepitas can be substituted)
 2 lbs spinach; washed and chopped — or — bitterleaf, collards, kale, sorrel, turnip greens, or any greens; cleaned, chopped, and parboiled (or a combination of any of these)
 cayenne pepper or red pepper, salt (to taste0

Directions

1

If it is not already ground, grind or food-process the egusi (or its substitute).

2

Heat the oil in a skillet. Fry the meat until browned, but not done. Transfer the meat to a deep pot or dutch oven, cover it with water, add the maggi cube if desired. Bring to a slow boil, then reduce heat and simmer.

3

Heat more oil in the same skillet in which meat was cooked; fry together the onion, chile pepper, tomatoes, and okra. Once they start to become tender add the tomato sauce (or tomato paste), dried shrimp or fish, and egusi. Stir well and allow to heat thoroughly.

4

Add the onion-tomato-egusi mixture to the simmering meat. Add water and stir into a smooth soup. Cook for 20 to 30 minutes, or until meat and vegetables are done.

5

Stir in greens. Adjust seasoning. Cook until greens are done as you like them.

Egusi Soup
IngredientsDirections