You are about to learn how to cook boiling egusi soup the easy way
Boiling egusi soup is unarguably one of the most loved and popular delicacies across Nigeria and West Africa. Rich, healthy and full of flavor, it’s made from ground melon seeds, it is essential at family gatherings. While many people traditionally fry the ground egusi before cooking, there’s another simple, healthier and equally delicious approach you’ll love—the boiling method.
Food is proof that many cultures are more alike than we think: we often have different names for the same ingredients or recipes. Egusi goes by many names—ikpan, ikon and even agushi in Ghana. In English, egusi refers to melon seeds and for this soup they’re used in their ground form.
Boiling egusi soup skips the frying step, making it lighter, less oily, and perfect for anyone seeking a healthier version of this classic dish. It’s quick, beginner-friendly, and still delivers that rich, comforting taste egusi soup is known for. It’s also wonderful and versatile: cook it with beef, goat meat, chicken, stockfish or fresh fish, and finish with vegetables like spinach, pumpkin leaves (ugu), or bitter leaf. Serve with hot eba, pounded yam, or fufu.
In this post, I’ll walk you through everything you need—from the ingredients to step-by-step cooking instructions, helpful tips, and the best sides to pair with your boiling egusi soup. By the end, you’ll be able to make a pot of this delicious soup right in your kitchen.
Why Cook Boiling Egusi Soup?
There are many reasons why you should try the boiling method when making egusi soup. First, it’s a healthier option. By skipping the frying process, you cut down on excess oil, making the soup lighter while still retaining its rich, authentic taste. This makes it perfect for anyone watching their oil intake or looking for a nourishing yet flavorful meal.
Quick and Easy
The boiling method is beginner-friendly and straightforward—no need to worry about frying or burning the egusi. Even if you’re cooking egusi soup for the very first time, you can achieve a delicious, wholesome result with ease.
versatile
You can prepare it with a variety of proteins like beef, chicken, goat meat, stockfish, or fresh fish, and add vegetable leaves such as ugu (pumpkin leaves), spinach, or bitter leaf to boost its nutritional value.
Finally, the boiling method doesn’t compromise on taste. You still get that thick, hearty and comforting soup that pairs perfectly with swallows like eba, pounded yam or fufu
In short, boiling egusi soup is a win-win—it’s healthier, quicker and just as satisfying as the traditional fried version.
Ingredient’s needed for boiling egusi soup
Cooking boiling egusi soup saves you time in the kitchen.
- 2 Cups ground egusi (melon powder)
- 2 Habanero peppers or more if you desire extra heat
- 1 Big onion (divided)
- 1 Cup palm oil (use less or more)
- 1 Table spoon ground crayfish (use less or more)
- Stock fish optional
- Dried fish and goat meat (protein of your choice)
- Knorr seasoning powder/cube
- Bitter leaf (or any vegetable of your choice)
- Salt to taste.
Step-by-Step Boiling Egusi Soup
Now that we have gathered all that is needed for this delicacie now its time to start prepping believe me you will love the process. I grew up loving this soup every time my mum prepared it the aroma filled the whole house.
Step 1:Prepare Your Protein
Wash your meat and season with salt, seasoning cubes,pepper and onions.Add water and cook until tender. If you’re using stockfish or dried fish, add them at this stage so they soften well. Keep the stock aside—you’ll need it for the soup
In a small bowl, add oil or water whichever way goes add in the ground egusi with a sprinkle of chopped onion and pepper mix to form a thick paste. This helps it cook into soft lumps when.
Step 2: Add seasoning cubes and salt. Allow the soup to cook for 10–12 minutes so the flavors blend together
Step 3: Add the egusi paste into the pot in small scoops. Cover and allow it to boil gently. The paste will thicken and form lumps in the pot. Stir lightly to avoid burning at the bottom.
Step 4: Add your washed bitter leaves or desired vegetable and stir gently. Leave to simmer for another 3 minutes.
Step 5: Final Taste Check
Taste your soup and adjust seasoning or salt if needed.
Serving suggestions
Your boiling egusi soup is ready! Serve with eba, pounded yam, fufu, or any swallow of your choice.
FAQS
Q 1: What is the difference between boiling egusi soup and fried egusi soup?
Boiling egusi soup skips the frying step, making it lighter, less oily, and quicker to prepare. Fried egusi soup is richer in oil and has a slightly different flavor, but both are delicious.
Q 2: Do I need palm oil for boiling egusi soup?
Yes, palm oil is important for flavor and color. However, you don’t need too much since the soup isn’t fried, which makes it healthier.
Q 3: Can I cook boiling egusi soup without meat?
Absolutely! You can make it vegetarian by using only fish or even just vegetables. Some people also prepare it plain with stock cubes and crayfish for flavor.
Q 4: Why do I mix egusi with water or oil before adding it to the pot?
Mixing ground egusi with water or oil forms a paste, which helps it cook into soft, delicious lumps instead of scattering into the soup.
Q 5: What is the health benefit of bitter leaf?
Bitter leaf is rich in vitamins and antioxidants that boost immunity, improve digestion and support liver health. It helps lower blood sugar, reduce inflammation, promote healthy skin and aid weight loss. Regular use also improves blood circulation and overall well being.
For a variation of this dish, checkout our recipe for.
