Learn how to make egusi soup using the fried method with this rich, comforting, and flavour-packed Nigerian recipe. Step-by-step guide, expert tips, nutrition facts, and variations included.
Introducing Egusi Soup using the fried method✨
Egusi soup using the fried method is one of the most deeply loved and flavour-intense Nigerian soups, cherished across homes for its rich texture, bold aroma, and satisfying taste. Unlike the boiling method, this technique involves frying the ground egusi (melon seeds) in palm oil before introducing liquids, creating a soup that is thicker, nuttier, and more layered in flavour.
If you have ever wondered how to make egusi soup using the fried method that does not lump, burn, or taste bland, this detailed guide is exactly what you need. This post walks you through every stage—from ingredient selection to expert tips—ensuring your egusi turns out perfectly rich, aromatic, and comforting every single time.
Egusi soup using the fried method pairs beautifully with pounded yam, eba, fufu, semovita, or even rice, making it a true Nigerian classic that never goes out of style.
Table of Contents
Why You’ll Love This Recipe ❤️
- It delivers a deep, nutty flavour that only the fried egusi technique can achieve
- The soup has a thick, restaurant-quality texture
- It is highly customisable with meat, fish, or seafood
- This method prevents watery or tasteless egusi soup
- It stores and reheats beautifully without losing flavour
- It follows a traditional Nigerian cooking technique trusted for generations
If your goal is to master egusi soup using the fried method, this recipe will become your go-to reference.
Ingredients Needed 🧺
- Egusi (melon seeds) – finely ground; the star ingredient that thickens the soup
- Palm oil – provides colour, richness, and authentic flavour
- Assorted meat (beef, goat meat, shaki, cow leg) – for depth and protein
- Stockfish – adds umami and traditional aroma
- Dry fish – smoked and cleaned for complexity
- Crayfish – ground for enhanced savoury taste
- Fresh pepper – blended; adjust heat to preference
- Onions – blended and sliced for layered flavour
- Ogiri or iru (optional) – fermented seasoning for authenticity
- Seasoning cubes – to balance flavours
- Salt – to taste
- Water or meat stock – controls soup consistency
- Leafy vegetables (ugu, bitterleaf, or spinach) – for freshness and nutrition
Equipment Needed🍳
To prepare Egusi soup using the fried method, you’ll need:
- 1 Large cooking pot
- 1 blending machine or grinding stone
- Mortar and Pestle: For grinding pepper
- Wooden spoon or ladle
- Kitchen knife and chopping board
- bowl for washing
- Strainer (for dry fish and stockfish)
Step-By-Step Guide: How To Make Egusi Soup Using The Fried Method 👩🏽🍳
Step 1: Prepare The Meat And Stock
- Wash assorted meat thoroughly
- Season with salt, onions, and seasoning cubes
- Cook until tender, and reserve the stock
Step 2: Grind And Prep Egusi
- Grind egusi seeds until smooth but slightly grainy
- Mix with a little water to form a thick paste
Step 3: Heat And Fry The Palm Oil
- Heat palm oil on medium heat until just hot (do not bleach)
- Add sliced onions and sauté briefly
Step 4: Fry The Egusi Paste
- Gently add the egusi paste in small portions
- Allow it to fry undisturbed for a few minutes
- Stir slowly until it forms aromatic curds
- This step defines egusi soup using the fried method
Step 5: Add Pepper, Crayfish, And Seasoning
- Add blended pepper and ground crayfish
- Stir and allow to cook until the oil floats
Step 6: Introduce Meat And Fish
- Add cooked meat, stockfish, and dry fish
- Pour in the meat stock gradually
Step 7: Simmer And Adjust
- Cover and simmer for 10–15 minutes
- Adjust seasoning and salt
Step 8: Add Vegetables
- Stir in vegetables
- Cook for 2–3 minutes only
- Turn off the heat and rest the soup
This is the classic process for egusi soup using the fried method, done properly.
Pro Cooking Tips💡
- Always fry egusi on medium heat to avoid burning
- Do not over-stir while frying; allow curds to form
- Use quality palm oil for authentic colour
- Add stock gradually to control thickness
- Let the soup rest after cooking for flavour development
- Avoid adding vegetables too early
Serving Suggestions 🍽️
- Pounded yam
- Eba (garri)
- Fufu or akpu
- Semolina or wheat swallow
- White rice (lighter version)
Egusi soup using the fried method shines best with traditional swallows.
Variations 🌿
- Vegetarian version: use mushrooms and vegetable stock
- Seafood egusi: add prawns, crab, and fish
- Extra thick egusi: reduce stock and increase fried egusi quantity
- Low-oil option: reduce palm oil slightly without skipping frying
Nigerian Fried Egusi Recipe
Egusi Soup – Fried Method
Ingredients
- 2 Cups Egusi seed (Melon seed) ground
- 2 kg or more assorted meats. Cow or Goat meat. Cow tripe very important.
- 1kg dry or fresh fish. your choice
- Vegetables (spinach, bitter leaf, or pumpkin leaf) your choice
- 2 red onions chopped well
- fresh or dry pepper to taste
- Stock cubes or seasoning powder (2 cubes or as per taste)
- Salt to taste
- 2 tbsp Cameroon pepper optional
- 2 tbsp ground crayfish optional
- 1 tbsp Iru Optional
Instructions
Pre-cook preparation
- Before preparing the soup, soak the dry fish and stock fish till soft. If you are using the very tough stockfish, boil it for 20 minutes and leave in the pot with the hot water to soak for about an hour. If using the softer stockfish, you can just soak them in cool water till you can break them apart with your hands.
- Once the fish and the stockfish have become soft, proceed to remove their bones and break them into appropriate-sized chunks.
- To ensure that your dish is healthy and delicious, it is important to rinse your vegetables well and cut them into tiny pieces. Doing so will not only remove any dirt or debris but also enhance the flavor and texture of your meal. So, don't forget to follow these simple steps for a perfect dish every time.
- To cook beef and fish with stock cubes, it is recommended to start with the toughest meat and fish first and add the others as they get done. If using a normal pot, begin with stockfish and shaki, add beef after approximately 1 hour and cook until done. You can add the dry fish when all the other meat and fish are cooked because it is already cooked. You just need to cook it long enough until it is soft and integrated with the rest of the ingredients. However, if you are using a pressure pot, the process is different, which will be discussed in another post.
- Set aside all the preparation
Cooking Directions
- Heat the palm oil in the cooking pot over medium heat. Addthe chopped onions and fry until they turn translucent. Then, add the groundEgusi powder and stir continuously to prevent it from burning. Fry the Egusifor about 5 to 7 minutes or until it changes to a slightly darker shade.
- To continue with the recipe, put the assorted meat or fish in the pan and fry it along with the fried Egusi for a few minutes. Then, add the fresh or dried pepper, stock cubes or seasoning powder, and salt. Stir the mixture thoroughly to ensure all the ingredients are well combined.
- Gradually add meat or fish stock (the water used to cook the meat or fish) while stirring the egusi. Add a small amount of stock, stir-fry for a while, then add another and continue in this manner until all the stock has been used up. If the soup is still too thick, add hot water in the same manner until you reach the desired consistency. If you have chosen bitter leaf as your vegetable, add it at this time.
- Cover the pot and cook for 20 minutes, stirring at intervals. Keep an eye on the water level too, and top it up when necessary. If you don't stir it, it will burn. The egusi needs to be cooked for 30 minutes for it to taste good to someone with authentic Nigerian taste buds. If it's not cooked long enough, it may cause an upset stomach. You'll know the egusi is done when you see that the oil has separated from the mix.
- Add salt to taste. If the mixture is too thick, add water.
- If you are not using bitterleaf but soft vegetables in your soup, add the vegetable leaves at this point and cook for an additional 5 minutes. The leaves will wilt and blend into the soup, giving it a vibrant touch.
Notes
Nutritional Information (Approximate Per Serving) 📊
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 430 kcal | 22% |
| Protein | 22 g | 44% |
| Fat | 32 g | 41% |
| Saturated Fat | 11 g | 55% |
| Carbohydrates | 12 g | 4% |
| Fiber | 4 g | 16% |
| Iron | 5 mg | 28% |
| Calcium | 120 mg | 9% |
Source: USDA FoodData Central – Egusi Soup↗
Health Benefits And Advice 🩺
Egusi soup using the fried method offers several health benefits when consumed in moderation. Egusi seeds are rich in plant protein, healthy fats, magnesium, and iron, supporting muscle health and energy levels. Palm oil provides vitamin E and antioxidants, while leafy vegetables add fiber, folate, and vitamins
To keep this dish balanced, pair it with moderate portions of swallow and include plenty of vegetables. Those managing cholesterol should moderate palm oil intake and choose leaner meats.
Note: The information provided in this blog post is for educational purposes only and is not intended as medical advice. Always consult with a healthcare professional before making significant changes to your diet.
Final Thought 🌟
Mastering egusi soup using the fried method is a rewarding skill that transforms a simple Nigerian dish into a rich, comforting, and deeply satisfying meal. With the right technique, patience, and quality ingredients, you can recreate this timeless classic in your own kitchen with confidence.
This method preserves tradition, enhances flavour, and guarantees that your egusi soup will always stand out—thick, aromatic, and irresistibly delicious.
Frequently Asked Questions🙋🏽♀️
1. Can I make Egusi soup without palm oil?
👉Yes, but palm oil is what gives the soup its authentic flavour and colour. You can substitute with vegetable oil, but the taste will differ.
2. Can I use spinach instead of bitter leaves?
👉Absolutely! Spinach, ugu (fluted pumpkin leaves), or kale are excellent substitutes.
3. How do I make my Egusi soup thicker?
👉Fry the egusi paste longer before adding stock, or reduce the stock quantity slightly.
4. What can I eat Egusi soup with?
👉Egusi soup pairs best with fufu, pounded yam, semovita, or even rice.
5. How long does Egusi soup last?
👉Stored in the refrigerator, Egusi soup can last 4–5 days. Frozen, it lasts up to 1 month.
If you enjoyed reading this article, you might also like to check out the following Nigeria recipes.
How to make egusi soup (boiled method)
How to make egusi soup (Moulded method)
How to make egusi soup (fried method)
How to make bitterleaf soup
How to make okra soup (ofe okwuru)
How to make fisherman’s soup
How to make ofe Owerri soup
How to make oha soup (ofe oha)
How to make ogbono soup (ofe ogbono)
How to make seafood okra
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