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Egusi Soup
5 from 21 votes

Egusi Soup

Egusi Soup combines chicken, beef tripe, and a thick stew made with ground egusi seeds, palm oil, peppers, locust beans, and smoked fish, cooked into a rich, hearty Nigerian dish. The preparation involves making a flavorful broth from the meats, then cooking a deeply seasoned pepper and egusi paste-based stew, which is finished with spinach for a fresh touch. This soup offers a thick, savory texture with spicy and smoky notes, suitable for pairing with traditional fufu or rice.

Prep Time
15 mins
Cook Time
40 mins
Total Time
54 mins
Servings: 6
Calories: 436 kcal
Course: Breakfast, Lunch, Dinner
Cuisine: African, International, Nigerian

Ingredients

For the Chicken and Broth
  • 450 g chicken about 1 lb
  • 250 g beef tripe shaki, approximately 0.5 lb
  • 1 onion finely chopped or blended
  • ½ teaspoon salt
  • 1 Maggi seasoning cube or your preferred bouillon seasoning cube
  • 1 scotch bonnet pepper or habanero pepper
  • 1-2 cups water or more, until the tripe is tender, for boiling the meat
For the egusi soup
  • 2 bell pepper red
  • 1 tomato medium-sized
  • 2-3 scotch bonnet pepper or as preferred, or habanero pepper
  • 4 African bird's eye chili (Fresno chiles, or as preferred)
  • 2 onion one for blending, dice and reserve the other one for frying the egusi, medium-sized
  • ½ cup palm oil (use more or less, as preferred)
  • 2 tablespoon locust bean seeds or dawa dawa, also called iru, soaked in hot water then drained
  • ½ teaspoon salt
  • 1 teaspoon black pepper
  • 1½ cups egusi seeds ground
  • ⅓ cup water (for making the egusi paste)
  • 225 g smoked dry fish such as catfish or tilapia - soaked in hot water, drained, bones removed and broken into small pieces, approximately ½lb
  • 2 tablespoon crayfish
  • 500 g spinach cleaned and drained, sliced, fresh or frozen, approximately 1 lb

Instructions

Make the Broth
    Cup of Yum
  1. In a pot, combine chicken, tripe, onion, salt, Maggi, and scotch bonnet pepper. Without adding water, simmer, stirring occasionally, to allow the seasonings to flavor the meats.
  2. Once most of the liquid has evaporated, add the water. Cover, and cook until the chicken is tender.
  3. Remove the chicken using a slotted spoon. Set this aside. Tripe requires longer to cook so continue boiling until tender (about 15 - 45 min, depending on its texture).
  4. Similarly, use a slotted spoon to remove the tripe (see notes below). Set aside and reserve the broth.
Make the Stew
  1. Blend the red bell peppers, tomato, scotch bonnet peppers, bird's eye chilis, and onion until smooth. Add a few tablespoons of water to help with the blending if necessary. Set aside.
  2. Heat palm oil in a medium pot until translucent, but do not bleach it.
  3. Add the diced onion and iru (locust beans), and fry briefly for about 1-2 minutes.
  4. Add the blended peppers, salt, and pepper. Cover and cook on medium heat for 10-15 minutes or until much of the liquid has reduced, stirring from time to time. The oil will come to the top once ready.
  5. Meanwhile, in a small bowl, combine the ground egusi with water to form a thick paste.
  6. Gently pinch chunks of the egusi paste and add this to the sauce.
  7. Reduce the heat to low, cover, and allow the sauce to cook for 20 to 30 minutes with little or no stirring, or until the egusi forms a compact mass.
  8. Keep an eye on the sauce. Add more water or broth if necessary, and gently shake the pan or pot to prevent burning.
  9. Add the smoked dried fish, carefully stir to combine, and simmer for 3-5 minutes.
  10. Add the chicken, beef tripe, crayfish, and ⅓ cup of the reserved broth or water, then simmer on low for 5 minutes. Add more or less broth, depending on how thick you like your egusi soup.
  11. Add the spinach then use a wooden spoon to gently stir. Break the egusi accordingly, depending on how lumpy you like your soup.
  12. Cook covered for a further 5 minutes, then check and adjust the seasoning.
  13. Serve with fufu, pounded yam, or your favorite swallow.

Notes

  • Store leftover egusi stew in airtight containers in the fridge for up to 5 days or freeze for up to 3 months.
  • Reheat thawed stew gently on the stove or in short microwave bursts until hot throughout.
  • After boiling, the chicken and tripe can be fried, baked, or air fried to add extra flavor and texture.
  • Cooking time for tripe varies; simmer until tender, which could take from 15 to 45 minutes depending on texture.

Nutrition Information

Calories 436kcal (22%) Carbohydrates 13g (4%) Protein 25g (50%) Fat 33g (51%) Saturated Fat 14g (70%) Polyunsaturated Fat 4g (24%) Monounsaturated Fat 11g (55%) Trans Fat 0.02g (1%) Cholesterol 68mg (23%) Sodium 677mg (28%) Potassium 1008mg (21%) Fiber 4g (16%) Sugar 5g (10%) Vitamin A 9167IU (183%) Vitamin C 86mg (96%) Calcium 119mg (12%) Iron 5mg (28%)

Nutrition Facts

Serving: 6 Serving

Amount Per Serving

Calories 436

% Daily Value*

Calories 436kcal 22%
Carbohydrates 13g 4%
Protein 25g 50%
Fat 33g 51%
Saturated Fat 14g 70%
Polyunsaturated Fat 4g 24%
Monounsaturated Fat 11g 55%
Trans Fat 0.02g 1%
Cholesterol 68mg 23%
Sodium 677mg 28%
Potassium 1008mg 21%
Fiber 4g 16%
Sugar 5g 10%
Vitamin A 9167IU 183%
Vitamin C 86mg 96%
Calcium 119mg 12%
Iron 5mg 28%

* Percent Daily Values are based on a 2,000 calorie diet.