How to cook egusi with lumps, is what I later enjoyed cooking.
Growing up, I never really enjoyed egusi soup that looked too smooth without any lumps. It always felt like something was missing, and the appearance didn’t look inviting. But the first time I tasted egusi with lumps and bitter leaf (onugbu), I instantly knew this was the version I would always stick with.
The rich, chunky texture of the egusi lumps makes the soup more appetizing, and when combined with the slightly bitter taste of onugbu, it becomes a perfect balance of flavors that is both filling and deeply satisfying.
In this recipe, I’ll show you step by step how to make egusi with lumps and bitter leaf (onugbu) using meat, dried fish, okpei, and crayfish for that unforgettable Nigerian taste.
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Ingredients for egusi soup
- Ground egusi (melon seeds)
- Assorted meat (goat meat, beef, or your choice)
- Dried fish or stockfish
- Okpei (optional, for extra flavor)
- Palm oil
- Pepper(ground)
- Crayfish (ground)
- Bitter leaf (onugbu), washed
- 2 seasoning cubes
- Salt (to taste)
- Water (for cooking)
Method Of Cooking
1. Prepare the stock
- Put your meat in a pot, add dried fish, 1 seasoning cube, pepper and salt.
- Add water and allow it to boil until the meat and fish are tender.
2. Make the egusi lumps
- Place the ground egusi in a bowl
- Add a small cup of cold water and form into medium lumps.
- Gently drop the lumps into the boiling pot of meat and stock.
3. Cook the egusi lumps
- Let them cook until done.
To know when egusi is cooked, cut it open, the inside should look whitish.
Once done, remove the egusi lumps, mash them lightly with a spoon into smaller sizes of your choice, and return them to the pot.
4. Add flavor and richness
- Pour in palm oil.
- Add crayfish, okpe(if using), and adjust salt to taste.
- Stir well and allow everything to cook together so the flavors blend.
5. Finish with vegetables
- Add your washed bitter leaf (onugbu).
- Stir and let it simmer for a few minutes until the vegetables are well incorporated.
6. Serve
Your delicious egusi with lumps and bitter leaf is ready.
Enjoy with pounded yam, fufu, or rice.
How to Cook Egusi Soup with Ofor
Ofor is a natural soup thickener commonly used in southeastern Nigeria. It gives egusi soup a smooth texture and slightly different taste.
To cook egusi soup with ofor:
Prepare the soup as you normally would.
Mix one or two teaspoons of ofor powder with a little palm oil until smooth.
Stir it into the soup after the egusi has cooked.
Allow it to simmer for about 5 minutes.
Finally, add your vegetables and cook briefly.
Avoid adding too much ofor, as it can make the soup overly thick.
How to Cook Egusi Soup Without Frying
If you prefer a healthier version of egusi soup, you can cook it without frying the egusi first. You still say it’s egusi with lumps.
This method produces a lighter soup while still delivering the rich, nutty flavor that egusi is known for.
To prepare unfried egusi soup:
Season and cook your meat and stockfish until tender.
Add blended pepper, onions, crayfish, and seasoning to the stock.
Mix the ground egusi with a little water until it forms a smooth paste.
Spoon the mixture gently into the boiling soup without stirring immediately.
Allow it to cook for about 30-35 minutes before stirring gently.
Add vegetables such as ugu (fluted pumpkin) or spinach and cook for another 2–3 minutes.
Many people prefer this method because it uses less oil and keeps the soup lighter while still producing delicious egusi lumps.
How to Cook Egusi Soup Without Vegetables
Although vegetables add nutrients and color to egusi soup, you can still make a delicious pot without them.
To make egusi soup without vegetables:
Prepare your meat, fish, and stock as usual.
Cook the pepper mixture with palm oil.
Add ground egusi and allow it to cook thoroughly.
Season with crayfish, locust beans (optional), seasoning cubes, and salt.
Simmer until the soup thickens and the oil rises to the top.
This version pairs perfectly with pounded yam, eba, fufu, semolina, or wheat.
How to Cook Egusi Soup with Chicken
Chicken is an excellent alternative to beef or assorted meat and gives the soup a lighter flavor.
To prepare:
Wash and season the chicken with onions, seasoning cubes, salt, curry, and thyme.
Cook until tender and reserve the stock.
Prepare the egusi soup using the chicken stock.
Add the cooked chicken back into the soup.
Finish with vegetables and allow everything to simmer for a few minutes.
Chicken egusi soup pairs well with pounded yam, fufu, eba, and semovita.
Frequently Asked Questions
Can I cook egusi soup without frying the egusi?
Yes. You can add the egusi directly to the boiling soup. This method uses less oil and creates soft egusi lumps.
What vegetable is best for egusi soup?
Ugu (fluted pumpkin leaves) is the most popular choice, but spinach, bitter leaf, waterleaf, or scent leaves also work well.
Which swallow goes best with egusi soup?
Egusi soup can be served with pounded yam, eba, fufu, semolina, wheat meal, or amala.
Can I use chicken instead of beef?
Yes. Chicken, turkey, goat meat, fish, or assorted meats all make delicious egusi soup.
Conclusion on how to cook egusi with lumps
Egusi soup is one of Nigeria’s most beloved traditional dishes, celebrated for its rich, nutty flavor and versatility.
Whether you prefer cooking it with soft, well-formed egusi lumps, without frying, with bitter leaf, ugu, chicken, beef, fish, or even ofor, there’s a delicious version for every taste and occasion.
The key to making the perfect egusi soup is using fresh ingredients, seasoning it properly, and allowing the flavors to develop as the soup simmers.
If you enjoy egusi soup with lumps, remember to mix the ground egusi into a thick paste and let it cook undisturbed before stirring.
This simple technique helps create the soft, delicious lumps that many people love.
Now that you know the different methods of cooking egusi soup, you’re ready to prepare a flavorful pot that your family and guests will enjoy.
Serve it with pounded yam, eba, fufu, semolina, or your favorite swallow for a truly satisfying Nigerian meal.
