Name: Egusi Soup
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Yield: 6 servings
Cuisine: Africana occidental
Ingredients: 250 g ground egusi seeds also known as ground African melon seeds; 600 g beef stew meat in medium cubes; 1000 ml Beef broth hot, divided; 120 ml red palm oil unrefined, preferably; 1 piece White onion medium, chopped; 3 clove Garlic peeled; 15 g Ginger peeled; 200 g crushed tomato natural or canned; 1 piece Habanero chile seedless if you prefer less heat; 2 tbsp Dried shrimp adds deep flavor; 80 g Dried salted fish shredded and boneless; 200 g Spinach chopped into wide strips; 1 tsp Salt adjust at the end if needed; 0.5 tsp Black pepper freshly ground

Egusi Soup

Egusi soup is one of those pots that are patiently and proudly cooked in West Africa: every family defends its spice level and the texture of the ground seeds. I'm Amara, and I love it because it transforms simple ingredients into a thick, aromatic, and deeply comforting soup. This version works for family cooking because it first browns the meat, cooks the base until the oil separates, and allows the egusi to form small soft clumps before stirring. The result is a comforting egusi soup with nutty flavors, smoked fish, and greens.

Chef tips

If you can’t find spinach, use amaranth leaves, tender kale, or Swiss chard; add them at the end to keep their color.
Don’t burn the palm oil: it should look shiny, not smoke; if it smells bitter, lower the heat before adding the meat.
For a thicker soup, cook uncovered for an extra 5 minutes; to lighten it, add a bit more hot broth.
Store the egusi soup in the refrigerator for up to 3 days; when reheating, do so over low heat and stir gently to avoid breaking up the egusi too much.