Egusi Soup: A Royal Feast For Any Day

Egusi soup is arguably the most popular soup in Nigeria that is prepared and enjoyed by most tribes in Nigeria and beyond

Ugwu leaves added into a cooking pot (2019) by The Centenary ProjectThe Centenary Project

Finger-licking Egusi soup

Egusi is made of fat- and protein-rich seeds of certain cucurbitaceous plants (squash, melon, gourd), which after being dried and ground are used as a major ingredient in West African cuisine. In Nigeria, Egusi soup is one of the most popular soups used for a variety of occasions.

Egusi seedsThe Centenary Project

The taste of Egusi soup cuts across ethnic groups in Nigeria as it is prepared with different methods. The key ingredient remains the same - egusi.

Man eating Eba with Egusi soup (2019) by The Centenary ProjectThe Centenary Project

Eba and Egusi soup: best enjoyed by hand!

Egusi soup is often enjoyed with eba (pictured here), pounded yam or amala, and often eaten with the hands. It is believed eating with your hands makes the experience more enjoyable than using cutlery.

Egusi Soup (2019) by The Centenary ProjectThe Centenary Project

How to make Egusi soup

Egusi soup is prepared with melon seeds and eaten by most tribes in Nigeria in many different ways. It is known as "Miyan Gushi' in Hausa, "Ofe Egusi" in Igbo and "Efo Elegusi" in Yoruba. The first step in making Egusi soup is getting the ingredients right, starting with the most important: Egusi seeds.

Egusi seeds (2019)The Centenary Project

Ingredient 1: Egusi seeds

Egusi or melon seeds are the main ingredients of the popular Egusi soup, which usually is prepared to accompany starchy food such as pounded yam.

Pre-shelled Egusi (melon) seeds are often readily available in the open Nigerian markets and are expected to be cooked soon after being bought.

Egusi seeds, when properly stored with their shells, can last for very long periods of time. The shells prevent moisture from getting to the seeds. If the seeds are shelled, they do not last as long and quickly pick up moisture and become mouldy.

Ground Egusi (2019) by The Centenary ProjectThe Centenary Project

Grounding the Egusi seeds

Egusi seeds are often ground when used in soups. They should be used immediately, but if stored in very cold temperatures, they can last up to a month and still retain their taste.

Blended tomatoes and peppers (2019) by The Centenary ProjectThe Centenary Project

Ingredient 2: Tomatoes and peppers

Fresh tomatoes and peppers are bought at the market and blended.

Grounded crayfish (2019) by The Centenary ProjectThe Centenary Project

Ingredient 3: Ground crayfish

Crayfish is an essential ingredient in Nigerian cooking, especially used in the southern states. Crayfish can be sun-dried and smoked - and, here, ground for Egusi soup.

Deboned Stock Fish and Smoked Fish (2019) by The Centenary ProjectThe Centenary Project

Ingredient 4: Deboned stockfish

Stockfish is a staple food filled with protein and vitamins. It is a key part of the Nigerian culinary identity.

De-boned smoked fish (2019) by The Centenary Project and 2019The Centenary Project

Ingredient 5: Deboned smoked fish

Smoked fish adds flavour to the soup. Fishmongers roast the fish with a small flame, in smoky dry grass, bringing out a unique taste.

Pumpkin leaves or "Ugwu" (2019) by The Centenary ProjectThe Centenary Project

Ingredient 6: Pumpkin leaves or Ugu

Known for its health benefits and flavour, ugu (Telfairia occidentalis) is used by many tribes across Nigeria. It is high in vitamin and mineral. The plant grows in abundance.

Smoked Catfish (2019) by The Centenary ProjectThe Centenary Project

Ingredient 7: Smoked catfish

Catfish farming is a large industry in Nigeria, and catfish is sold at every market. Catfishes have barbels, which resemble cat whiskers.

"Inu Eran" (Cow Offal) added to cooking pot (2019) by The Centenary ProjectThe Centenary Project

Ingredient 8: Cow offal

Offal is commonly known as "inu eran" in Yoruba language and consists of the inner organs of a cow. Inu eran adds texture and flavour to the soup.

Frying of palm oil (2019) by The Centenary ProjectThe Centenary Project

Preparing the soup

When the ingredients are ready, palm oil is placed in a pot and allowed to heat up. Pepper (scotch bonnet) and onions are blended and added to the oil.

Blended pepper and onions added to cooking pot (2019) by The Centenary ProjectThe Centenary Project

Adding the blended tomatoes and peppers

The blended mixture of tomatoes and pepper is then added to the pot containing heated palm oil.

Crayfish added into a cooking pot (2019) by The Centenary ProjectThe Centenary Project

In goes the crayfish

Blended crayfish is added to the soup for flavour.

Meat added into a pot (2019) by The Centenary ProjectThe Centenary Project

Then, the smoked fish

The smoked fish is then added.

"Inu Eran" (Cow Offal) added to cooking pot (2019) by The Centenary ProjectThe Centenary Project

The Cow Offal is next

The cow offal "inu eran" is added to the pot of soup.

Grounded Egusi added to a pot (2019) by The Centenary ProjectThe Centenary Project

Sprinkling the Egusi

Ground Egusi is sprinkled to the sauce to avoid Egusi lumps in the soup.

Ugwu leaves added into a cooking pot (2019) by The Centenary ProjectThe Centenary Project

Adding vegetables

Vegetables, preferably sliced pumpkin leaves, are added to the mix.

Egusi soup being prepared (2019) by The Centenary ProjectThe Centenary Project

And stirred together...

Egusi soup (2019) by The Centenary ProjectThe Centenary Project

Ready to be shared

Egusi soup is often enjoyed with balls of pounded yam or other starchy foods like eba and amala.

Credits: Story

Curator: Omotunde Omojola / Patrick Enaholo
Photography: Chris Udoh
Text: Patrick Enaholo / Omotunde Omojola
Text editor: Munachim Amah

Special thanks to:
Abigail Omojola

© The Centenary Project

Credits: All media
The story featured may in some cases have been created by an independent third party and may not always represent the views of the institutions, listed below, who have supplied the content.
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