Egusi soup is one of Nigeria’s most loved dishes. It’s rich, comforting, and meant to be bursting with great taste. So, when your egusi turns out bland, watery, or lifeless, it can be frustrating.
This can be avoided with the right method and a few key tips. You can cook egusi that is thick, tasty, and aromatic.
Why Your Egusi Ends Up Bland
Before we get into the recipe, here are some common reasons why egusi loses its taste:
- Adding too much water at once
- Not frying the egusi properly (If you are using the frying method)
- Under-seasoning the soup
- Rushing the cooking process
Ingredients
Proteins (use any combination):
- Beef
- Assorted meat (shaki, ponmo, cow skin)
- Dry fish
- Stockfish
- Smoked fish
Main Ingredients:
- 2 cups ground egusi (melon seeds)
- Palm oil
- Chili pepper
- Blended crayfish
- Vegeta onion/shallot
- Stock from cooked meat
- Larsor Banga Seasoning
- Larsor Beef Seasoning
- Salt to taste
- Ugu, Uziza leaf or bitter leaf
- Finger size of dawadawa or okpei
- Achi (optional)
Step-by-Step: How to Cook Egusi
Step 1: Grind or Blend the Egusi
Grind or blend the egusi with a dry blender or hand grinding machine and set aside in a bowl.
If you are using Bitter leaf, be sure that it is properly washed to remove the bitter taste.
Step 2: Cook and Season Your Meat
Wash and season your meat with Vegeta Onion, salt to taste and Larsor Beef Seasoning. Cook until tender and tasty. The foundation of your soup is your stock.
Step 3: Fry the Egusi Properly
Heat palm oil in a pot (do not bleach it).
Gently add the egusi mixed with Vegeta Onion and a little water.
Allow the egusi to fry until it forms soft lumps and releases a rich aroma.
This step is crucial because poorly fried egusi makes the soup bland.
Step 4: Add Chilli Pepper, Crayfish and Stock Gradually
Add your blended pepper and crayfish. Stir well and allow everything to cook together until the oil begins to rise slightly.
Pour in the meat stock little by little while stirring.
Let the soup simmer, don’t rush it. Egusi thickens and develops taste over time. Add your cooked meats, dry fish, stockfish, Lasor Banga Seasoning for a balanced flavour, and salt.
Taste and adjust the seasoning if necessary.
Step 5: Add Vegetables Last
Add Ugu, Uziza leaf or bitter leaf and let it cook for 3 minutes.
Turn off the heat once the vegetables are tender.
What Makes This Egusi So Delicious?
- Deep, nutty egusi flavour
- Thick and rich texture
- Well-seasoned stock infused into every bite
- Balanced oil, pepper, and spice levels
- Don’t sleep on Larsor Banga Seasoning
This is the kind of egusi that makes people ask for a second round, and the recipe. This can be served with fufu, pounded yam, Semo or Garri (eba).
If this was helpful, share it with someone who needs to upgrade their egusi game.
1 comment
Anurika January 31, 2026
I've never used Vegeta onion in my soups, I'll give this a try. Keeping my fingers crossed 🤞🏾 and hoping it turns out great.