Nigerian Egusi Soup with Spinach
Egusi Soup with Spinach
A thick Nigerian melon seed soup simmered with peppers, palm oil, leafy spinach, and tender beef for a rich stew that is traditionally served with swallow or rice.
Egusi soup is one of Nigeria's most loved soups, built around ground melon seeds that thicken the pot and give the stew its nutty body. This version uses beef, dried crayfish, peppers, palm oil, and spinach for a deeply savory soup that works well with pounded yam, eba, fufu, or steamed rice.
The key is giving each layer enough time. The beef simmers until tender, the pepper base cooks until it loses its raw edge, and the egusi is stirred in gradually so it thickens without turning grainy or scorched. Palm oil gives the soup its signature color and rounded flavor, while stock keeps it spoonable.
Spinach is added near the end so it stays green and fresh against the rich melon seed base. If you can find Nigerian ugu or bitter leaf, you can use it in place of some or all of the spinach, but everyday fresh spinach makes the recipe accessible without losing the spirit of the dish.
Serve the soup hot and thick, with a swallow on the side for scooping. Like many stews, it tastes even fuller the next day after the egusi, meat, peppers, and greens have settled together.
Nutrition (per serving)
Directions
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1
Place the beef in a heavy pot with half of the onion, the garlic, ginger, 1 teaspoon salt, white pepper, and 3 cups stock. Bring to a boil, then reduce to a steady simmer.
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2
Cover and cook the beef for 45 to 55 minutes, stirring occasionally, until the pieces are tender and the stock is flavorful. Add a splash of water if the pot gets too dry.
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3
While the beef cooks, blend the remaining onion with the red bell peppers and Scotch bonnet until mostly smooth. Set the pepper mixture aside.
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4
Warm the palm oil in a large Dutch oven over medium heat. Add the blended pepper mixture and cook for 10 to 12 minutes, stirring often, until the sauce thickens and the oil begins to separate at the edges.
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5
Stir in the ground crayfish and smoked paprika, then add the cooked beef with its stock. Simmer for 5 minutes so the pepper base and meat come together.
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6
Mix the ground egusi with the remaining 1 cup stock to make a loose paste. Spoon the paste into the simmering soup in several small mounds, then let it cook undisturbed for 3 minutes.
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7
Gently stir the egusi into the soup, season with the remaining 1 teaspoon salt and the bouillon powder if using, and simmer for 12 to 15 minutes until the soup is thick and the egusi tastes cooked.
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8
Fold in the chopped spinach and cook for 3 to 5 minutes, just until wilted and bright green. Adjust the thickness with a little water or stock if needed.
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9
Taste and adjust salt or pepper, then serve hot with pounded yam, eba, fufu, or rice.
Ingredients
- Beef stew meat, cut into 1 1/2-inch pieces:2 lb
- Yellow onion, divided:1 large
- Garlic cloves, minced:3 cloves
- Fresh ginger, grated:1 tbsp
- Kosher salt:2 tsp
- Ground white pepper:1 tsp
- Beef stock or water:4 cups
- Red bell peppers, roughly chopped:2 large
- Scotch bonnet pepper, seeded for less heat if desired:1 pepper
- Palm oil:1/2 cup
- Ground egusi seeds:1 1/2 cups
- Dried ground crayfish:2 tbsp
- Smoked paprika:1 tsp
- Fresh spinach, roughly chopped:8 oz
- Bouillon powder, optional:1 tsp
Tips & Notes
- Use finely ground egusi so the soup thickens smoothly and cooks evenly.
- Keep the heat moderate after adding egusi because the melon seed paste can catch on the bottom of the pot.
- For a more traditional leafy flavor, replace half of the spinach with chopped ugu or rinsed bitter leaf.
- If you prefer a chunkier egusi texture, drop the paste in larger spoonfuls and stir less aggressively.
