Authentic Nigerian Ofe Egusi Soup Recipe

Ingredients

  • 250g Egusi (Melon) seeds
  • 50g Uziza leaves (optional)
  • 50g Bitter leaves (optional)
  • 3 cups Stock (beef or chicken)
  • 1 cup Palm Oil
  • 1 Onion, chopped
  • 2 Scotch Bonnet peppers
  • 200g Smoked Fish
  • 200g Stockfish
  • 200g Beef or Goat meat
  • 1 tablespoon Crayfish, ground
  • 1 teaspoon Salt
  • 2 Maggi cubes or other seasoning cubes
  • 1 Ogiri Okpei (traditional seasoning), optional

Steps and instructions

  1. Start by soaking the stockfish and dry fish till soft. Once they are soft, debone and break them into sizable pieces.
  2. Grind the egusi (melon) seeds till it forms a smooth paste.
  3. In a pot, heat up the palm oil over medium heat. Once hot, add the chopped onions and sauté till it becomes translucent.
  4. Add the ground egusi to the pot and stir continuously until it forms a loose paste. This should take about 10 minutes.
  5. Add the stock to the pot and stir. The mixture should gradually start to thicken.
  6. While the mixture is simmering, add the ground crayfish, salt, seasoning cubes, and scotch bonnet peppers. If you're using the traditional ogiri okpei, add it at this stage. Cover the pot and leave to cook for 10 minutes.
  7. After 10 minutes, add the meat, stockfish, and smoked fish to the pot. Stir thoroughly to ensure they are fully immersed in the sauce. Cover the pot and leave to cook for another 10 minutes.
  8. If you're using the uziza and bitter leaves, rinse them and add to the pot. Stir thoroughly and leave to simmer for another 5 minutes.
  9. Taste for seasoning and adjust if necessary. Your Ofe Egusi is ready to be served.

Tools for making

  • Pot - A large cooking vessel to prepare the Ofe Egusi.
  • Grinder or Blender - To grind the egusi seeds into a smooth paste.
  • Knife - For chopping onions and deboning the fish and meat.
  • Cutting Board - To provide a stable surface for cutting and chopping ingredients.
  • Spoon - To stir the sauce and ingredients while cooking.
  • Measuring Cups - To accurately measure the quantity of palm oil and stock used.
  • Stockpot - To soak and soften the stockfish and dry fish.
  • Sieve or Strainer - To rinse and drain the bitter leaves and uziza leaves, if using.
  • Cooking Spoon - For stirring and mixing the Ofe Egusi ingredients.
  • Cover or Lid - To cover the pot and allow the ingredients to cook properly.

Recipe variations

  • Vegetarian/Vegan Variation: Omit the meat, stockfish, and smoked fish. Instead, you can add vegetables like spinach, kale, or diced carrots and bell peppers for added flavor and texture.
  • Chicken Variation: Substitute the beef or goat meat with boneless, skinless chicken thighs or breasts. Cook the chicken separately and add it to the pot during the final stages of cooking.
  • Seafood Variation: Replace the meat with a combination of fresh seafood such as shrimp, crayfish, or crab meat. Add them to the pot during the final stages of cooking.
  • Mushroom Variation: For a meaty texture, you can use mushrooms as a substitute for the meat. Sauté the mushrooms separately before adding them to the pot.
  • Spicy Variation: If you prefer a spicier dish, increase the number of scotch bonnet peppers or add other hot peppers like habanero or jalapeno.
  • Leafy Greens Variation: Instead of using uziza and bitter leaves, you can experiment with other leafy greens like scent leaves, pumpkin leaves (ugu), or water leaves.
  • Coconut Milk Variation: For a creamier version, you can substitute some of the stock with coconut milk. This will add a subtle tropical flavor to the dish.
  • Nutty Variation: Add crushed peanuts or cashews to the ground egusi paste for a nutty flavor and extra richness.

Recipe overview

Ofe Egusi, also known as Egusi Soup, is a delightful West African dish made primarily from ground melon seeds (egusi) and a mix of vegetables and protein sources like beef, fish, or chicken. This dish hails from Nigeria but has found its way into various West African cuisines due to its incredible taste and nutritional value. Ofe Egusi is typically served with fufu, pounded yam, or garri, which are traditional African swallow dishes, but can also be enjoyed with rice. This recipe will guide you step by step through the process of making this hearty and satisfying soup. Starting from preparing the melon seeds, to simmering them in a rich stock infused with traditional African seasonings and proteins, and finally finishing off with some green leafy vegetables. The end result is a rich, thick, and slightly spicy soup that's bursting with flavor and packed full of nutrients, making it the perfect comfort food for any time of the year. Let's dive in and start cooking!

Common questions

  1. Can I use ground Egusi instead of grinding the seeds myself? Yes, you can use ground Egusi if you prefer. However, grinding the seeds yourself may result in a fresher and more flavorful outcome.
  2. Can I use vegetable oil instead of palm oil? While palm oil is traditional for Ofe Egusi, you can substitute it with vegetable oil if desired. However, keep in mind that palm oil adds a distinct flavor to the dish.
  3. Do I have to use all the optional ingredients? No, the uziza leaves, bitter leaves, and ogiri okpei are optional ingredients. You can choose to include them based on your personal preference.
  4. Can I use different types of meat? Yes, you can use beef, goat meat, or any other meat of your choice. Just adjust the cooking time as needed depending on the type of meat.
  5. Can I use dried Egusi seeds instead of melon seeds? No, dried Egusi seeds are not the same as melon seeds. It is important to use melon seeds (Egusi) for this recipe.

Serving dishes and utensils

  • Pot - A large pot for cooking the Ofe Egusi.
  • Grinder or Blender - To grind the egusi seeds into a smooth paste.
  • Knife - For chopping onions and deboning the fish and meat.
  • Cutting Board - To provide a clean and stable surface for chopping ingredients.
  • Wooden Spoon or Spatula - For stirring and mixing the ingredients in the pot.
  • Measuring Cups - To measure the palm oil and stock accurately.
  • Soup Bowls - For serving the Ofe Egusi.
  • Serving Spoon - To ladle the soup into the bowls.
  • Napkins - To wipe any spills or clean hands while eating.

Origin stories

Ofe Egusi traces its roots back to the heartland of Nigeria, West Africa, where it has long been a beloved staple. The soup gets its name from the Egusi melon seeds, which give the dish its unique and rich flavor. Interestingly, these seeds are not just used for cooking; they also have cultural significance. During traditional marriage ceremonies in Nigeria, egusi seeds are often presented by the prospective groom to the bride's family as a token of his intention to marry their daughter. This underlines the deep cultural resonance and importance of Egusi in Nigerian society, transcending beyond the dining table and into the realm of cultural rites and ceremonies.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.