Egusi soup

    Egusi soup


    40 people made this

    About this recipe: This soup is native to Nigeria and many of my British as well as Nigerian friends have enjoyed it. It is a great soup for those who like to try something different every once in a while. Ground egusi seeds give this soup a unique colour and flavour. If you can't find egusi seeds, you can substitute pumpkin seeds. Any combination of crab, prawns and smoked fish can be used in place of the prawns.

    Serves: 6 

    • 100g (4 oz) egusi seeds or pumpkin seeds
    • 100ml (4 fl oz) peanut oil
    • 675g (1 1/2 lb) diced beef stew meat
    • 2 large tomatoes, halved
    • 1 small onion, quartered
    • 2 green chillies, seeded
    • salt and freshly ground black pepper to taste
    • 1 (600g) jar passata
    • 3 tablespoons tomato purée
    • 350ml (12 fl oz) water
    • 1kg (2 1/4 lb) fresh prawns, peeled and deveined
    • 1 (500g) bag fresh spinach, chopped

    Prep:15min  ›  Cook:1hr20min  ›  Ready in:1hr35min 

    1. Place seeds in a blender or food processor and process for 30 to 40 seconds, until mixture is a powdery paste. Set aside.
    2. In large pot, heat oil over medium high heat for 4 to 5 minutes. Add beef and sauté for 3 to 5 minutes, or until browned but not cooked through.
    3. Place tomatoes, onions and chillies in a blender or food processor and process for about 30 seconds or until smooth. Add tomato mixture to beef, reduce heat to medium low and cover. Cook for 40 to 50 minutes or until meat is tender. Season with salt and freshly ground black pepper to taste.
    4. Add passata, tomato puree, water and prawns and simmer for 10 minutes.
    5. Add spinach and ground seeds and continue to simmer 10 minutes more.

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    Reviews (5)


    I'm happy to see a dish from my country on here. Though its not one of my favourite soups, it does taste nice. - 04 Mar 2009


    Incredible! - 21 Jul 2008


    It's a very nice soup if you're entertaining a number of people. It's unique, filled with all kinds of good stuff and very, very, very rich. It almost has a "bisque" quality to it, but "nutty" as well. I used fresh crab, which made it tiring to make -- and as careful as we were in taking the meat out of the shells, we still found shell bits in our soup. Again, highly recommended to give to people as a starter at a party. - 21 Jul 2008

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