Nigerian Egusi Soup with Smoked Goat and Spinach

A hearty, soul-warming West African soup built on ground melon seeds that form a rich, nutty base, enriched with smoked goat meat, dried fish, and earthy leafy greens. A cornerstone of Nigerian cuisine, boldly spiced and deeply satisfying when served with pounded yam.

75 min total Base: 4 servings 520 cal total

Submitted by Mystery Chef AI

Ingredients

Adjust Servings4 servings

1Base: 4 servings32

ground egusi (melon seeds)

200 g

goat meat (bone-in)

600 g

smoked mackerel or stockfish

100 g

palm oil

80 ml

fresh spinach or bitter leaf

150 g

Roma tomatoes

300 g

scotch bonnet pepper

15 g

onion

150 g

crayfish powder

10 g

meat or chicken stock

400 ml

salt

8 g

Instructions

Season goat meat with salt and half the onion. Add 200ml water and pressure-cook for 20 minutes (or boil for 45 minutes) until tender. Reserve the meat stock.

Blend tomatoes, scotch bonnet, and remaining onion into a chunky purée. Heat palm oil in a large pot over medium heat for 3 minutes until it loses its raw smell.

Fry the blended tomato mixture in the palm oil, stirring frequently, for 12-15 minutes until it darkens and oil rises to the surface.

Mix ground egusi with just enough water to form a thick paste. Drop tablespoon-sized portions into the tomato base and cook without stirring for 5 minutes, then gently incorporate.

Add cooked goat meat, flaked smoked fish, crayfish powder, and reserved meat stock. Stir gently and simmer for 15 minutes.

Add fresh spinach and cook for a further 3-4 minutes until just wilted. Taste and adjust seasoning.

Serve hot with pounded yam, fufu, or steamed white rice.

💡 Chef's Tip

Fry the egusi paste in clumps first without stirring — this prevents it from becoming grainy and gives the soup its characteristic rich, textured body.

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