Storage & reheating
Keeps 3 days refrigerated or 1 month frozen. Reheat gently with a splash of water, stirring, until piping hot.
Allergens: Fish, Crustaceans (crayfish)
Soups & stews
Egusi Soup
A rich, hearty soup of ground melon seeds cooked in palm oil with leafy greens and assorted meat or fish. Proper egusi should be thick and slightly lumpy — never watery.
Ingredients
- 250 g Ground egusi (melon seeds)Not currently stocked
- 150 ml Palm oilNot currently stocked
- 200 g Spinach or bitterleafNot currently stocked
- 500 g Assorted meatAssorted Meat · £6.99
- 150 g Stockfish or smoked fishNot currently stocked
- 1 OnionNot currently stocked
- 1 Scotch bonnetNot currently stocked
- 2 tbsp Ground crayfishNot currently stocked
- Seasoning cubes & saltPantry staple
- 1 pack Pounded yam, to serveJust Africa Pounded Yam · £5.99
Shop this recipe
Estimated ingredient basket total: £12.98
2 of 2 shoppable ingredients in stock. Pantry staples and unstocked items are excluded.
View basketMethod
- 1
Season and boil the assorted meat until tender; keep the stock. Soak the stockfish in hot water and de-bone.
- 2
Mix the ground egusi with a little water to form a thick paste.
- 3
Heat the palm oil in a pot, fry the chopped onion, then add the egusi paste in spoonfuls and fry for 8–10 minutes, stirring, until it forms crumbly curds.
- 4
Add the meat stock gradually, stirring, and simmer for 10 minutes until thick.
- 5
Add the meat, stockfish, Scotch bonnet and crayfish; simmer for 10 more minutes.
- 6
Stir in the washed, chopped spinach and cook for 3–4 minutes — the soup should be thick, not soupy.
- 7
Adjust seasoning and serve with pounded yam, eba or fufu.
