This Egusi Soup Recipe is a hearty, nutty West African dish made with ground egusi seeds, beef, shrimp, tomatoes, and fresh spinach.
You know how some meals just stick with you forever? Like, you eat them once, and suddenly, they’re in your head rent-free? That was me with Egusi Soup.
The first time I had it, I was at a friend’s house for dinner. She was Nigerian, and when I walked into her kitchen, the smell hit me like a warm hug—savory, nutty, slightly spicy. I had no idea what I was in for, but I could tell from the way her family hovered around the pot that I was about to experience something special.
And I was right. The first spoonful was magic—thick, rich broth, tender beef, juicy shrimp, and a velvety texture from the ground egusi seeds. It was unlike anything I’d ever had before. Comforting yet bold, simple yet layered with deep flavors.
Of course, I immediately begged for the recipe. And after a few (okay, many) trial runs, I finally nailed it. Now, I make it whenever I’m craving something warm, filling, and packed with real, soulful flavor.
So if you’ve never had Egusi Soup before, let me just say: you’re in for something seriously good.
Why You’ll Love This Egusi Soup Recipe?
- Rich and deeply flavored. The nuttiness from the egusi seeds adds a depth that makes every bite better than the last.
- It’s a full meal in a bowl. With beef, shrimp, and spinach, this isn’t just soup—it’s dinner.
- Meal prep friendly. The flavors get even better overnight, so don’t be afraid to make extra!
- It’s West African comfort food at its best. If you love bold, hearty flavors, this is a must-try.
Ingredient Notes:
Great food starts with great ingredients, right? Here’s what makes Egusi Soup shine.
- Egusi Seeds (or Pumpkin Seeds): The star of the show! These give the soup its thick, rich texture and nutty depth. Can’t find egusi? Pumpkin seeds work too!
- Beef Stew Meat: Long, slow cooking makes it melt-in-your-mouth tender.
- Habanero Peppers: Adds that perfect amount of heat. If you’re spice-sensitive, start with half a pepper and go from there.
- Shrimp: A sweet, juicy contrast to the savory broth.
- Tomatoes & Tomato Paste: The base of the soup, bringing in just the right balance of acidity and richness.
- Spinach: Fresh, vibrant, and a nice pop of color—though bitter leaves or kale are great traditional options too.
Pro Tip: If you toast the egusi seeds before blending them, it deepens the nutty flavor even more. Try it!
How To Make Egusi Soup?
Step 1: Blend the Egusi Seeds
Toss the egusi seeds (or pumpkin seeds) into a blender and pulse until you get a fine powder. This should take about 30 to 40 seconds. Set it aside.
Step 2: Brown the Beef
Cut the beef into bite-sized cubes, season with a little salt, and heat some peanut oil in a large pot over medium-high heat. Sear the beef for about 3 to 5 minutes until it’s browned on all sides, but don’t cook it through just yet.
Step 3: Make the Tomato Base
Now, throw the chopped tomatoes, onion, and habanero peppers into a blender. Blend until smooth (should take 30 seconds). Pour this directly into the pot with the beef.
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Step 4: Slow Cook for Deep Flavor
Lower the heat to medium-low, cover, and let the beef simmer for 40 to 50 minutes. This slow cooking makes the meat tender and infuses the broth with deep flavor.
Step 5: Add the Shrimp and Tomato Sauce
Once the beef is tender, stir in the shrimp, tomato sauce, water, and tomato paste. Let everything simmer for 10 minutes until the shrimp is cooked through.
Step 6: Stir in the Egusi and Spinach
Finally, add the ground egusi seeds and fresh spinach. Stir well and simmer for another 10 minutes until the soup thickens and everything melds together.
Step 7: Serve & Enjoy!
Ladle the soup into bowls and serve hot. It’s great on its own, but even better with fufu or rice.
Storage Options:
- Refrigerator: Store in an airtight container for up to 4 days. The flavors actually intensify overnight!
- Freezer: Portion it out and freeze for up to 3 months.
- Reheating: Warm on the stovetop over low heat, adding a splash of water if it’s too thick.
Variations and Substitutions:
- No egusi seeds? Use pumpkin seeds or even ground almonds.
- Want it spicier? Add an extra habanero or a pinch of cayenne pepper.
- Prefer a different protein? Try goat meat, chicken, or even fish.
- Need a thicker consistency? Let it simmer longer or add more ground egusi.
What to Serve with Egusi Soup?
You could totally eat this soup on its own, but let’s be real—it’s even better with a side dish to scoop it up.
- Fufu (Pounded Yam, Eba, or Plantain Fufu): The classic way to enjoy Egusi Soup.
- Rice: A great option if you’re new to egusi and want something familiar.
- Steamed Vegetables: A lighter pairing that balances out the richness of the soup.
Frequently Asked Questions:
Can I make Egusi Soup without meat?
Absolutely! Swap the beef and shrimp for mushrooms, tofu, or extra spinach to make it vegetarian-friendly.
Is Egusi Soup spicy?
It can be! The habanero peppers bring the heat, but you can use less (or swap for a milder chili) if you prefer.
How do I thicken Egusi Soup?
The ground egusi seeds naturally thicken the soup, but if you want it even thicker, let it simmer a little longer or add extra egusi.
So, are you ready to make Egusi Soup? Whether you’ve had it before or this is your first time, I promise you’re about to discover one of the best comfort foods ever.
Give it a shot, and let me know how it turns out—I’d love to hear what you think!
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Planning to try this recipe soon? Pin it for a quick find later!
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Egusi Soup Recipe
Ingredients
- ¾ cup egusi seeds or pumpkin seeds
- 1½ pounds beef stew meat cut into cubes
- Salt to taste
- ½ cup peanut oil
- 2 large tomatoes chopped
- 1 small onion chopped
- 2 habanero peppers seeded and minced
- 2 pounds fresh shrimp peeled and deveined
- 18 ounces tomato sauce
- 1½ cups water
- 3 tablespoons tomato paste
- 1 pound fresh spinach washed and chopped
Instructions
Prepare the Egusi Seeds
- Place the egusi seeds (or pumpkin seeds) into a blender. Blend until a fine, powdery consistency is achieved, approximately 30 to 40 seconds. Set aside for later use.
Season and Brown the Beef
- Cut the beef stew meat into bite-sized cubes and season with salt to taste. In a large pot, heat the peanut oil over medium-high heat. Add the beef cubes and cook until they are browned on all sides but not fully cooked through, approximately 3 to 5 minutes.
Blend the Tomato Base
- In a blender, combine the chopped tomatoes, onion, and habanero peppers. Blend until smooth, approximately 30 seconds. Pour this mixture into the pot with the browned beef.
Simmer the Beef for Tenderness
- Reduce the heat to medium-low, cover the pot, and allow the beef to simmer for 40 to 50 minutes, stirring occasionally. This slow cooking process allows the beef to become tender and enhances the depth of flavor in the broth.
Add the Shrimp and Tomato Sauce
- Once the beef is tender, add the shrimp, tomato sauce, water, and tomato paste. Stir well to combine all the ingredients. Allow the soup to simmer for an additional 10 minutes until the shrimp is fully cooked and opaque.
Incorporate the Egusi and Spinach
- Stir in the ground egusi seeds and chopped spinach. Continue simmering for 10 more minutes, allowing the soup to thicken and the flavors to meld together.
Serve the Egusi Soup
- Once fully cooked, remove the soup from heat and serve immediately. This dish pairs wonderfully with fufu, rice, or a side of steamed vegetables for a well-balanced meal.
Notes
- Use gluten-free tomato sauce – Some store-bought tomato sauces contain additives that may include gluten. Always check the ingredient label.
- Select gluten-free seasonings – If using a store-bought seasoning blend, verify that it is free of gluten-containing additives.
- Prevent cross-contamination – When preparing this dish, ensure that all utensils and cookware are clean and not used with gluten-containing ingredients.
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!