Egusi Soup Recipe: A Step-by-Step Guide Egusi soup is one of the dishes driving the sharpest rise in West African food searches in the UK recently — a thick, richly flavoured soup made from ground melon seeds, and one of the more technique-dependent dishes to get right at home. What you'll need Ground egusi (melon seeds) — the base of the soup Palm oil Stockfish and/or dried fish — for depth of flavour Meat or additional protein of choice Leafy greens — such as spinach, pumpkin leaves, or bitter leaf Onions, scotch bonnet, and stock cubes Locust beans (iru) — optional, but traditional for depth of flavour The method Prepare your proteins. Soak and soften stockfish/dried fish if using. Cook your meat with onions and seasoning until tender, keeping the stock — you'll need it later. Fry the egusi. Heat palm oil, then add the ground egusi in small spoonfuls rather than dumping it all in at once — this helps it form the characteristic egusi "balls" rather than dissolving into the oil. Fry gently, stirring occasionally. Build the soup. Add your meat stock gradually, along with the cooked meat, stockfish, and locust beans if using. Simmer until the egusi is fully cooked through — it should lose its raw, gritty texture. Add the greens. Stir in your chosen leafy greens toward the end of cooking, so they retain some texture rather than overcooking. Adjust and serve. Taste and adjust seasoning. Egusi soup is traditionally served with a swallow — pounded yam, fufu, or eba. Getting the texture right The most common issue with homemade egusi soup is either an overly oily result (too much palm oil relative to egusi) or an undercooked, gritty texture (not simmered long enough). Frying the egusi properly at the start and giving the soup enough time to simmer solves both. Where to get the ingredients Ground egusi, stockfish, and palm oil are available from verified sellers — browse Seafood & Proteins and Grains & Staples on Deni. Frequently Asked Questions What is egusi made from? Ground melon seeds — a staple ingredient across much of West African cooking. Why is my egusi soup gritty? It usually needs more simmering time — egusi should cook through fully and lose its raw texture, which takes longer than people expect. What do you eat egusi soup with? Traditionally served with a swallow such as pounded yam, fufu, or eba. Can I make egusi soup without stockfish? Yes, though stockfish adds a distinctive depth of flavour that's hard to fully replicate — some cooks substitute with other smoked or dried proteins.