Egusi Soup Recipe -
Egusi Soup Recipe

Egusi Soup

Recipe by  

"This soup is native to West Africa (Nigeria) and many of my American as well as Nigerian friends have enjoyed it. It is a great soup for those who like to try something different every once in a while. Ground Egusi seeds give this soup a unique color and flavor. If you can't find Egusi seeds, you can substitute pumpkin seeds. Any combination of crab, shrimp and smoked fish can be used in place of the shrimp. Drained, smoked oysters and chicken can be used in place of the beef."

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Ingredients Edit and Save

Original recipe makes 6 to 8 servings Change Servings
  • PREP

    15 mins
  • COOK

    1 hr 20 mins

    1 hr 35 mins


  1. Place pumpkin seeds in a blender and blend for 30 to 40 seconds or until mixture is a powdery paste. Set aside.
  2. Wash beef and cut into bite-size cubes. Season with salt. In large pot, heat oil over medium-high heat for 4 to 5 minutes. Add beef and saute for 3 to 5 minutes or until brown but not cooked through.
  3. Place tomatoes, onions, and pepper in a blender and blend for about 30 seconds or until smooth. Add tomato mixture to meat, reduce heat to medium-low, and cover. Cook for 40 to 50 minutes or until meat is tender.
  4. Add tomato sauce, water, and shrimp and simmer for 10 minutes.
  5. Add spinach and ground pumpkin seeds and continue to simmer 10 minutes more.
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Reviews More Reviews

Most Helpful Positive Review
Dec 01, 2006

this is my favourite soup ever, as i am need to try this! absolutely delicious!

Most Helpful Critical Review
Jul 10, 2008

This recipe is AUTHENTIC, Egusi is eatten all over West Africa, this is the Nigerian version.

Apr 06, 2007

Call me crazy but collard greens work better than spinach with this recipe. This was GREAT. My husband's parents are from Liberia and they are big fans.

Nov 14, 2003

This recipe really satisfies my craving for diversness in cuisine. It tastes simply wonderful and I would love to see more recipes native to the African continent!

Dec 08, 2003


Nov 14, 2003

It's a very nice soup if you're entertaining a number of people. It's unique, filled with all kinds of good stuff and very, very, very rich. It almost has a "bisque" quality to it, but "nutty" as well. I used fresh crab, which made it tiring to make -- and as careful as we were in taking the meat out of the shell, we still found shell bits in our soup. My mistake was trying to eat the entire recipe over the course of a number of consecutive days. It's way too rich to try to eat it that way. Again, highly recommended to give to people as a one course appetizer at a party.

Aug 29, 2002

The spinach can be replaced by any type of green leafy vegetable, we especially liked this soup using shredded cabbage.

Jul 14, 2003

Delicious. I cut the on-line recipe in half and it worked just as well. I also used chicken stock in lieu of water.


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  • Calories
  • 758 kcal
  • 38%
  • Carbohydrates
  • 16.9 g
  • 5%
  • Cholesterol
  • 306 mg
  • 102%
  • Fat
  • 51 g
  • 78%
  • Fiber
  • 4.8 g
  • 19%
  • Protein
  • 60 g
  • 120%
  • Sodium
  • 858 mg
  • 34%

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

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