Nigerian Egusi Soup

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I made this a few weeks ago and I got a few emails from people asking for the recipe. So here it is…….

P.S. You can use any meat of your choice, in this case I used goat meat & kpomo (cow skin). Sometimes I use chicken, shaki or oxtail. You can mix them up if you wish to or just use either one. This can be served with anything of your choice for example boiled rice, pounded yam, tuwon shinkafa, eba e.t.c.


Goat Meat
Ground Egusi
Smoked Fish, Dried Fish or Stock fish (any)
2 Tablespoons Crayfish
2 Cooking Spoons Palm Oil
2 Tinned Tomatoes
Bitter Leaf
2 Onions
Knorr Cubes (to your taste)
Salt (to your taste)
3 Scotch Bonnet Peppers (or to your taste)
1/2 Teaspoon Thyme
1/2 Teaspoon Black Pepper


Start by soaking the dried and stock fish for an hour or more. The length of time depends on how hard the stock fish is. I soaked mine for about 30mins in boiled water. When soft, clean the fish, remove the bones and separate them into small pieces. Wash the fresh bitterleaf and chop it, then set aside (mine was already washed & chopped).

Start by cooking the goat meat & kpomo with just a little water as it takes long to cook. Add your onions, chilli, thyme, black pepper and season as you like. This soup should have as little water as possible so add small amounts of water at a time and top it up as you cook. I usually cook the meat for about 2-3 hours because I like it soft. When the meat is cooked add the dried fish (optional), then add knorr cubes and cook till all the meat and fish are well done.
Top up the water to about half the contents of the pot. Add the crayfish, smoked fish, chilli (scotch bonnet) and palm oil. Cover the pot and let it simmer for a few minutes. Then add the Egusi and let it simmer on low heat for about 15 minutes.

Finally, add the bitterleaf, cover and and let it simmer for another 5 minutes bearing in mind that you don’t want to over cook the bitterleaf. Add salt to taste again if need be. Bon Appétit!!!! :)😊


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