Sierra Leonean Egusi Soup with Smoked Fish and Greens

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Sierra Leonean Egusi Soup is a rich, nutty stew made from ground melon seeds simmered in vibrant palm oil with tender smoked fish, beef, and leafy greens. The toasted egusi thickens the broth into a hearty, deeply savory stew traditionally ladled over white rice or scooped up with fufu.

Nutrition Facts

Per serving (estimated)

• 480 kcalCalories
• 32 gFat
• 9 gSaturated Fat
• 14 gCarbs
• 5 gFiber
• 6 gSugar
• 32 gProtein
• 720 mgSodium
• 880 mgPotassium
• 180 mgCalcium
• 5.5 mgIron
• 28 mgVitamin C
• 320 mcgVitamin A

Ingredients

For the proteins

• 1 lb beef chuck, cut into 1-inch cubes
• 8 oz smoked mackerel or herring, deboned
• 1/2 cup dried crayfish, blended
• 1 medium onion, quartered
• 1 tsp salt

For the soup base

• 1/2 cup palm oil
• 2 medium onions, finely chopped
• 4 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 4 large ripe tomatoes, blended smooth
• 2 tbsp tomato paste
• 1-2 Scotch bonnet peppers, pierced

For the egusi thickener

• 2 cups ground egusi (melon seeds)
• 1 1/2 cups warm water or beef stock

For the greens and seasoning

• 4 cups fresh spinach, washed and chopped (or bitter leaves)
• 2 Maggi or Knorr seasoning cubes
• 1 tsp dried thyme
• 1 tsp smoked paprika
• Salt to taste

Directions

1. Place beef cubes in a pot with the quartered onion, salt, and enough water to cover. Bring to a boil, then simmer for 25-30 minutes until the beef is fork-tender. Reserve the stock.
2. While the beef cooks, whisk the ground egusi with the warm water or stock in a bowl until it forms a smooth, lump-free paste; set aside.
3. Heat the palm oil in a large heavy pot over medium heat until it shimmers and turns deep red. Add the chopped onions and cook for 4-5 minutes until softened and translucent.
4. Stir in the garlic and ginger and sauté for 1 minute until fragrant. Add the blended tomatoes, tomato paste, and Scotch bonnet peppers; simmer for 8-10 minutes until the sauce reduces and the oil begins to separate at the edges.
5. Pour the egusi paste into the tomato base in a steady stream, stirring constantly to prevent clumping. Continue cooking for 6-8 minutes, folding gently, until the egusi toasts slightly and the mixture thickens into a rich paste.
6. Add the cooked beef along with 2-3 cups of the reserved beef stock, the smoked fish, and the dried crayfish. Stir well and simmer uncovered for 10 minutes so the fish flavor infuses the broth and the soup thickens to a stew-like consistency.
7. Crumble in the seasoning cubes, sprinkle in the thyme and smoked paprika, and adjust salt to taste. Add the chopped spinach, stir until wilted, and simmer for another 3-4 minutes.
8. Remove the Scotch bonnet before serving. Ladle the egusi soup hot into bowls and serve with fluffy white rice, jollof rice, or fufu.

Cook’s Notes

• Lightly toast the raw melon seeds in a dry skillet for 3-4 minutes before grinding; this deepens the nutty flavor of the egusi.
• For an authentic Sierra Leonean bite, swap spinach for bitter leaves (or use half and half) to add a pleasant herbal bitterness.
• Do not skip the palm oil — it provides the signature deep red color and earthy flavor that defines this stew across West Africa.
• If the soup thickens too much while standing, loosen it with a splash of warm beef stock when reheating.
• Picking out the Scotch bonnet before serving keeps the heat mellow and avoids an accidental fiery bite for guests.

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