Egusi Soup with Uziza Leaf

Egusi Soup with Uziza Leaf

Egusi Soup is a rich Nigerian Soup that is quite popular and eaten widely by a number of non-Nigerians and rightly so. It’s made from ground melon seeds, cooked in a rich pepper mix and meat broth with a handful of leafy vegetables.

Even though Egusi Ijebu is my favorite kind of Egusi, this one is a close second. I used Uziza Leaf for this soup, if you don’t already know, Uziza is my favorite leaf to cook soups with. It gives the most amazing flavor and feel to soups that I just absolutely love. That is mainly why I love this soup so much, apart from all the ‘orisirisi’ I put in it.

I used Ponmo, Shaki and Goat meat for this soup and I also added Dried Catfish because the flavor it gives is really unmatched. The combination of all of them worked together well for me, but of course, you can use whatever you have at hand.

Follow the process and check on your soup constantly and serve with your favorite swallow. Egusi soup goes with any swallow and that’s another thing I love about it. It can be served with Eba, Semo, Fufu, Pounded Yam/ Poundo Yam and so on. But as far as I’m concerned, Eba and Egusi is an undefeated combo for me. Who agrees with me?

I have different recipes for Egusi if you’d like a different vibe. I have one for Egusi Ijebu, Egusi Peppersoup and Lumpy Egusi soup. The Lumpy Egusi soup is kind of similar to this one, but I used Ugwu leaves and made the Egusi a bit chunky for that lump effect.
This recipe is a must try if you’ve never cooked Egusi Soup before and even if you have, it gives you a delicious tasting pot of soup! Enjoy!

1 1/2 Cups Melon Seeds
2 Large Onions
8 Med Paprika Peppers
6 Small Habanero
3 Tbsp Ground Crayfish
1kg Goat Meat
450g Pomo (Cow Hide)
500g Shaki (Tripe)
1/2 Cup Palm Oil
1 Med Dried Catfish
2 Tbsp Iru (Locust Beans)
Thumbsize Ginger
2 Cloves Garlic
3/4 Cup Meat Stock
3/4 Cup Uziza Leaves (Sliced)
2 Stock cubes
Pinch Of Salt


  • If your meats are not cooked yet, season and boil them to your taste and save the stock to cook your Egusi.
  • If you’re using smoked catfish like i did, soak in boiling water for about 10- 15 minutes. When its soft, debone and flake it in chunks.
  • Blend the peppers you will be using to make the soup. Make sure it has a consistency you like, I like mine not too smooth.


  1. First I blend a whole onion bulb with some water, when its smooth, i mix with my grounded melon seeds then I add some ground crayfish, mix altogether to form a paste. You can use ordinary water to mix your paste, I just like to do it with onions and some crayfish.
  2. In a pot, add in some palm oil, when hot, add chopped onions and then locust beans. Stir in for about 30 seconds .
  3. Add in blended pepper mix and ground crayfish, mix altogether, cover and allow to cook till the oil starts to float at the top of the sauce.
  4. Using a spoon, scoop in the melon seed paste a little at time (Make sure heat is low when doing this), cover and allow to cook for about 5 minutes.
  5. Add in dried fish and some meat stock and gently stir, cover and allow to cook for some minutes to allow the lumps hold.
  6. Add in stock cubes and stir gently till everything is properly combined.
  7. Add in meat, then some water, stir in properly and allow to cook for about 5 to 7 minutes.
  8. Add in sliced Uziza leaf, stir till its all combined, cover and allow to steam with the soup for a couple of minutes till it wilts. Then your soup is ready.
  9. Serve with your favorite swallow and enjoy!

Prep Time: 35 Minutes
Cook Time: 40 Minutes

Total time: 1 Hour 15 Minutes

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