Soups & Stews
Egusi soup with spinach
55 min
Ada's Family TablePhoto by Halima Waziri · CC BY-SA 4.0
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Resized and cropped for display. Image remains under its original license.
Recipe
Soups & StewsAda's Family Table 
Chidi's Soup Pot
Nnenna's Soup Corner
Nnenna's Soup Corner
Folake's Greens
Hadiza’s Pot
Egusi soup for the table
Ground melon seeds, leafy greens, and a warm pepper base. Serve with your favourite swallow and settle in.
Photo by Halima Waziri · CC BY-SA 4.0
Image details
Resized and cropped for display. Image remains under its original license.
15 minPreparation
35 minCooking
4Servings
What you’ll need
4 servings
Let’s get cooking
- 1
Blend the onion and peppers. Mix the ground egusi with a little water to make a thick paste.
- 2
Warm the palm oil gently in a pot. Add the pepper mixture and cook over medium heat for 8 minutes, stirring.
- 3
Add spoonfuls of egusi paste. Leave to set for a few minutes, then gently stir in the stock and ground crayfish.
- 4
Cover and simmer for 20 minutes, stirring occasionally to prevent sticking. Loosen with a little water if needed.
- 5
Fold in the cooked fish and washed, chopped leaves. Simmer for 5–7 minutes until everything is hot and the leaves are tender. Season and serve.
A little kitchen wisdom
The ground egusi should simmer gently. Add the leafy greens near the end so they keep their colour and texture.
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