Nigerian Egusi Soup Recipe with Meat, Stockfish, Ugu, and Crayfish

  

  I made this Egusi soup today, and honestly, it reminded me again why this dish will forever be one of my favorites. There’s something special about the way Egusi fills the air, the smell, the sight, even the sound as it bubbles in the pot. Every time I cook it, it feels like home.When I started, I wasn’t even planning to make a big deal out of it. I just wanted a change from Sunday Rice. You know how it goes, once the pot hits the fire and the palm oil starts melting, your mind changes. That red oil starts shining, and you already know this soup is going to slap.

STEP ONE
   I got my ingredients ready: 

ground Egusi, stockfish, meat, crayfish, Ugu, pepper, salt, and Maggi. I like using a mix of beef and stockfish because they balance each other out. The beef gives it that nice, deep taste, while the stockfish adds that traditional Nigerian flavor that no seasoning cube can ever replace. Once you smell it cooking, you’ll know what I mean.

STEP TWO
    I started by boiling my meat. I always season it well with salt, Maggi, and a little pepper, and let it cook until soft. I don’t rush meat. When it’s soft enough to melt in your mouth, the rest of the soup becomes easier. While that was cooking, I soaked the stockfish in hot water to soften it. That smell alone tells you something good is coming.

STEP THREE 
     When the meat and stockfish is done,it is time to fry the Egusi. That is the part that makes or breaks it for me. I poured some palm oil into the pot and let it heat a little. Not too much, I just wanted it warm enough to melt smoothly. Then I added the ground Egusi and started stirring. You have to take your time here. The Egusi begins to fry slowly, forming small lumps. I love that stage. The aroma changes, and it starts giving off that nutty, earthy smell that fills the room.As it fried, I could hear the soft popping sounds, and that is when I poured in my meat stock, the water from the boiled meat and stockfish.I didn’t pour too much at once; I like to control how thick my soup gets. Then I stirred everything together and watched it come to life. It started thick, creamy, and golden, exactly how Egusi should look.

STEP FOUR 
    The crayfish. I never skip crayfish. It brings everything together and gives that traditional flavor that makes Egusi truly Nigerian. I added a good spoonful and mixed it in. Then came pepper, just enough to make the soup lively but not so much that you can’t taste the other ingredients. I also dropped in my Maggi and a pinch of salt, just to balance the flavors.At this point, the kitchen already smelled like heaven. I added the stockfish and meat back into the pot, then covered it for a few minutes. When I lifted the lid, the oil had started floating to the top, showing that it was cooking nicely. The soup had that deep orange color with golden specks of Egusi. That’s when you know you’re doing something right.

STEP FIVE 
    The last touch was my Ugu leaves. I had already washed and chopped them neatly. Once the soup was ready, I added them and stirred gently. I never overcook my Ugu. I like when it stays bright green and fresh. It gives the soup that color and life. Once it all mixed together, I turned off the heat and let it rest for a minute.

   Your delicious Nigerian Egusi soup is ready 🤤🥹 .When I served it, the aroma hit me first. The steam rose slowly, carrying that smell of crayfish, Egusi, and cooked meat. I took a spoon, scooped a little, and couldn’t resist tasting it right away. It was rich, creamy, and full of flavor. The stockfish gave it that deep smoky taste, the meat was soft, and the Ugu balanced everything with freshness.

   I paired it with pounded yam, because honestly, Egusi and pounded yam are best friends but it can be eaten with any swallow of your choice. The first bite was everything. I closed my eyes and just enjoyed it. That taste took me back to weekends at home when my mum would cook big pots of Egusi, and we’d all sit around waiting for the swallow to be ready.
     Egusi soup is more than just food for me. It’s a reminder of where I come from, of warmth, family, and the kind of love that sits quietly inside a meal. Every time I make it, I feel proud. It’s simple, yes, but it’s also very filling. The smell alone makes me feel like everything is fine.

TRY IT!!
If you’ve never cooked Egusi before, you should try. It’s not hard  just take your time, and don’t be scared to taste it as you go. Every cook has their own rhythm. I don’t even measure anymore I just follow my eyes and my nose. Once it starts smelling right, I know it’s almost done.

    What I love about Egusi is how flexible it is. You can make it your own. Some people like to add bitter leaf or spinach instead of Ugu, and that’s okay. Some like it thick, others prefer it a bit watery. Me, I like mine rich and creamy, the kind that clings to your swallow and makes you lick your fingers without shame.

 This pot turned out perfect, and I couldn’t stop smiling. It wasn’t fancy, but it was delicious. Every spoonful was a reminder that food doesn’t have to be complicated to be good. You just have to cook it with love.
    If you ever find yourself craving real Nigerian comfort food, Egusi soup is where to start. It’s one of those dishes that never disappoints, no matter how many times you make it. It’s home in a bowl.

Cooking for me isn’t about perfection. It’s about moments like this. When I stand over the pot and see something beautiful forming, I feel proud. This Egusi was one of those moments.

  If you make yours, let me know how it turns out. Tag me or leave a comment. I love seeing how everyone puts their own spin on this dish.

I made this Egusi with

meat, 

stockfish, 

crayfish, 

Ugu, 

pepper,

 salt, and Maggi, 

good palm oil,  and it turned out beautifully. The taste, the look, everything about it was satisfying.

This is the kind of soup that doesn’t just feed you; it comforts you.


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Love,

Ogochukwu