CategoriesAfrican Food Recipes Anniversary Birthday Food Recipes Lunch

Egusi Soup – Lunch Recipe

  • Cooking time: 45 minutes
  • Portion: 2 persons


  • Seven– Eight cups stock
  • Four cups egusi (melon seeds, ground or milled)
  • Three tablespoons bitter leaf (washed)
  • Two teaspoons fresh locust beans
  • Two cups pumpkin leaves (cut)
  • One cup blended onion (about Three- Five and fresh chillies, to taste)
  • One cup waterleaf (cut)
  • Half – One cup palm oil
  • Three tablespoons of grounded pepper
  • Ground crayfish
  • Cooked meat
  • Fish (quantity and variety to personal preference)
  • Salt to taste

Things alter for worse spontaneously, if they are not adjusted for the better designedly.

– Francis Bacon

Energy value:

  • calories 250kcal
  • proteins 70g
  • fats 7.9g
  • carbohydrates 11.5g


  1. At first, blend the peppers and onions until smooth and set aside.
  2. Blend the egusi melon, half of the second onion, and crayfish. Set aside as well.
  3. Heat the palm oil in a pan and allow it to melt over medium heat but don’t overheat the oil. Add the remaining half onion (diced) and half of the locust bean.
  4. Let it cook for about three minutes on medium heat.
  5. Add the blended pepper and cook till the water is reduced this should take about fifteen minutes on medium heat until the water is reduced stirring about every five minutes to prevent burning.
  6. Add the remaining locust bean, beef stock, and salt to taste.
  7. Cover and leave to cook for another Five minutes Gently introduce the blended egusi inside the sauce but don’t stir it at this point.
  8. Just cover it and leave it to cook for about 20 to 30 minutes keep an eye on it so it doesn’t burn but try not to stir it until the egusi turns into a soft compact mass.
  9. Then, gently stir together and add more stock or water if necessary.
  10. Add the fish and meat and leave to cook again for another five minutes.
  11. Stir in the spinach and leave to simmer for about five minutes (stir constantly).
  12. Adjust the seasoning if necessary.
  13. Serve while still hot.