Nigerian Egusi Soup Ijebu Style

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Egusi Soup Ijebu Style hails from the Ijebu people of Ogun State in southwestern Nigeria and is distinguished from other regional versions by its bold use of ogiri (fermented seed condiment) and locust beans, which give it a deep, savory, slightly funky aroma. The ground melon seeds form a rich, nutty base that pairs beautifully with assorted meats, smoked fish, and generous amounts of fresh pepper. It is traditionally served with pounded yam, fufu, or eba for a deeply satisfying West African meal.

Nutrition Facts

Per serving (estimated)

• 520 kcalCalories
• 38 gFat
• 12 gSaturated Fat
• 8 gCarbs
• 3 gFiber
• 3 gSugar
• 35 gProtein
• 780 mgSodium
• 640 mgPotassium
• 90 mgCalcium
• 5 mgIron
• 28 mgVitamin C
• 95 mcgVitamin A

Ingredients

For the meat and stock

• 500 g assorted meats (beef, tripe, shaki), cleaned and cut
• 150 g smoked fish (panla or stockfish), soaked
• 1 medium onion, chopped
• 2 seasoning cubes
• 1 teaspoon salt

For the soup base

• 1.5 cups egusi (melon) seeds, ground into a coarse paste
• 1/3 cup red palm oil
• 1 medium onion, finely chopped
• 4 to 6 fresh scotch bonnet peppers (ata rodo), blended
• 3 medium tomatoes, blended (optional, for color)
• 2 tablespoons ground crayfish
• 1 tablespoon locust beans (iru/dawadawa)
• 1 tablespoon ogiri (fermented seed condiment)
• 4 cups meat stock
• 1 teaspoon salt, or to taste
• 2 cups bitter leaf or scent leaf (efirin), washed and chopped

Directions

1. Season the assorted meats with chopped onion, seasoning cubes, and salt. Place in a pot with the soaked smoked fish, cover with water, and boil for 25 to 30 minutes until the meats are tender. Remove the smoked fish, debone, and set aside. Reserve the stock.
2. Heat the palm oil in a heavy pot over medium heat. Add the chopped onion and sauté for about 2 minutes until fragrant but not browned.
3. Stir in the blended scotch bonnet peppers and tomatoes; cook for 3 to 4 minutes until the raw taste is gone and the oil begins to separate slightly.
4. Mash the ogiri with a small splash of warm stock until smooth, then stir it into the pot along with the locust beans. Cook for 1 minute to release the aromas.
5. Add the ground egusi paste to the pot and stir continuously for 3 to 4 minutes, allowing the seeds to fry slightly and absorb the oil. If the paste clumps, break it up with a splash of cold water.
6. Pour in the reserved meat stock, add the cooked meats and flaked smoked fish, and stir well. Reduce the heat to low and simmer for 15 to 20 minutes, stirring occasionally to prevent the egusi from sticking to the bottom of the pot.
7. Stir in the ground crayfish and adjust the salt and seasoning to taste. If the soup is too thick, add a little more stock until you reach a rich, slightly thick consistency.
8. Fold in the bitter leaf or scent leaf and simmer for just 3 to 5 minutes so the greens stay vibrant and aromatic.
9. Serve hot in deep bowls alongside pounded yam, fufu, eba, or steamed rice.

Cook’s Notes

• Ijebu-style egusi is defined by its generous use of ogiri and locust beans; omitting them will give you a different regional style, not Ijebu.
• Grind the egusi seeds to a coarse, sandy texture rather than a fine powder so they hold their character in the soup.
• For a more peppery kick, blend the scotch bonnet peppers with their seeds; remove seeds for a milder heat.
• Use smoked dried fish such as panla or stockfish for the deep umami flavor that is signature to Ijebu cooking.
• The soup thickens as it rests, so when reheating leftovers add a splash of water or stock and warm gently over low heat.

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