In brief
- Egusi soup: thick Nigerian stew made from ground pumpkin seeds, palm oil and smoked fish
- Origin: Nigeria, West Africa (Yoruba and Igbo communities)
- Key ingredients: egusi pumpkin seeds, red palm oil, smoked fish, leafy greens, chilli pepper
- A slow-cooked main dish, served with a pounded starch (fufu, eba or pounded yam)
Origins and cultural history of egusi soup
Egusi soup takes its name from egusi seeds, the dried and ground seeds of a cucurbit related to melon and squash, long cultivated in West Africa. In Nigeria, this thick stew is one of the most widely served dishes among Yoruba and Igbo communities, where each family keeps its own version, passed down by cooking together rather than in writing.
It is prepared in a pot: a base of meat or fish simmered in stock, then a mixture of red palm oil, onion and chilli, into which the ground seed paste and leafy greens are stirred.
What are the key ingredients of egusi soup
Making egusi soup relies on a few ingredients found in African grocery stores, some dry and easy to keep, others fresh and best chosen locally.
- Ground egusi pumpkin seeds
- Red palm oil
- Smoked fish or stockfish
- Ground dried shrimp
- Leafy greens (ugu leaves or spinach)
- Hot chilli pepper
What to know about egusi soup
Egusi soup is a thick Nigerian stew cooked in a pot with ground egusi seeds, the seeds of a plant in the melon and squash family, red palm oil, smoked fish, leafy greens and chilli pepper. The paste of ground seeds is dropped in small portions into the hot oil and left unstirred for several minutes before being mixed into the broth, which gives the stew its grainy texture. It is a simmered main course, served with a pounded paste: fufu, eba or pounded yam. It is often made the day before, since the stew thickens and the flavours develop as it rests.
Frequently asked questions about egusi soup
Can egusi soup be prepared in advance?
Yes, egusi soup is happily made the day before: the stew thickens and the flavours develop as it rests. Keep it in the refrigerator in a sealed container for up to three days, or freeze it for up to three months, and reheat gently, adding a little water or stock.
How do you get the typical grainy texture of egusi soup?
The ground seed paste is poured into the hot oil in small portions and left unstirred for several minutes before being mixed into the stock: it is this step that gives the stew its grainy texture, different from a smooth sauce.
Where to find the ingredients for egusi soup in France?
NKOSI sells ground pumpkin seeds, red palm oil, dried shrimp powder and smoked fish, and ships them from the Paris area within 24 to 72 working hours, to mainland France (2 to 3 working days) and to ten European countries. The minimum order is 39 €: in France, delivery to a pickup point is then free, and home delivery is free from 69 €.
