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.
How to Cook Egusi with Lumps and Bitter Leaf (Onugbu)
Ingredients
- 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.
