Egusi soup (West African pumpkin-seed soup)

Egusi soup is one of West Africa's, especially Nigeria's, best-loved dishes: ground pumpkin seeds thicken a tomato-rich, meaty soup that's hearty with greens. It's common at both festive tables and everyday meals.

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Method

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1. Cook the meat in the stock for 20 minutes, until almost tender, skimming off the foam. ⏱ Timer: 20 min
2. Meanwhile fry the onion, garlic and ginger in the oil.
3. Add the tomato purée and the blended tinned tomatoes, and fry for 5-6 minutes, until thickened. ⏱ Timer: 5 min
4. Mix the pumpkin-seed flour smooth with a little stock, then pour it with the meat and its liquid into a pot.
5. Add the fried tomato base and the hot pepper, cover, and simmer over low heat for 15-20 minutes, until the soup comes together and thickens. ⏱ Timer: 15 min
6. In the last 5 minutes, add the spinach, season with salt, and serve with rice or soft cornmeal porridge. ⏱ Timer: 5 min

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• Always mix the pumpkin-seed flour with liquid until smooth before adding it to the soup, or it will go lumpy.
• Cook the soup over low heat, stirring often, as the pumpkin-seed base can easily catch and burn.
• Add the greens only at the end, so they keep their colour and freshness.
• If egusi seeds aren't available, plain hulled pumpkin seeds give a good result too.

Frequently asked questions

What's it traditionally served with?

With fufu, a soft, stretchy cornmeal or yam porridge, which is used to scoop up the soup by hand; rice also works well as a substitute.

What if there are no pumpkin seeds?

Sunflower seeds or peanuts can make a soup with similar thickness, though the flavour will differ a little from the original.

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More african ideas

• Jollof rice (West African spiced tomato rice)
• Moroccan couscous with vegetable and meat ragout
• Bunny chow (South African curry in a hollowed-out loaf)
• Chakalaka (South African spiced vegetable relish)

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