Egusi Soup
West African stew built on ground melon seeds, leafy greens, and swappable protein cooked in broth until thick and rich. Simmered on stovetop to a chunky, oil-rich consistency.
Ingredients
Method
Dice the onion and mince the garlic and ginger. Chop the leafy greens into bite-sized pieces. Cut or shred the protein into chunks or strands.
Heat the oil in a large pot over medium-high heat. Add the onion and cook for 3–4 minutes until softened.
Stir in the garlic and ginger; cook for 1 minute until fragrant.
Add the tomato paste and stir well to coat the aromatics. Cook for 1–2 minutes.
Pour in the broth and add the protein. Bring to a boil, then reduce heat to medium and simmer for 15–20 minutes until the protein is tender.
In a separate bowl, mix the ground egusi with 1 cup of warm broth to form a smooth paste, breaking up any lumps.
Slowly pour the egusi paste into the simmering pot, stirring constantly to avoid clumps. Cook for 10–15 minutes, stirring occasionally, until the soup thickens and oil begins to pool on the surface.
Add the leafy greens and stir until wilted, about 2–3 minutes.
Season with salt, black pepper, and cayenne (if using). Taste and adjust seasoning as needed.
Ladle into bowls and serve hot, optionally with fufu, rice, or cassava on the side.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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