20 Delicious Egusi Recipes for Every Occasion

Welcome to a world where every spoonful tells a story! Egusi, the beloved West African seed, transforms into dishes that are as versatile as they are delicious. Whether you’re craving a quick weeknight dinner, a hearty comfort meal, or something special for your next gathering, we’ve got you covered. Dive into our roundup of 20 Delicious Egusi Recipes for Every Occasion and let’s make every meal unforgettable!

Egusi Soup with Spinach

Dive into the rich flavors of West Africa with this comforting Egusi Soup, perfectly paired with fresh spinach for a nutritious twist.

Ingredients

• 1 cup ground egusi (melon seeds)
• 2 cups fresh spinach, chopped
• 1/2 cup palm oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tbsp ground crayfish
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 4 cups chicken or vegetable broth
• Salt to taste

Instructions

1. Heat the palm oil in a large pot over medium heat. Add the diced onion and minced garlic, sautéing until translucent, about 3 minutes.
2. Stir in the ground egusi, cooking for another 5 minutes until it begins to clump together.
3. Add the ground crayfish, smoked paprika, and cayenne pepper, mixing well to combine with the egusi.
4. Pour in the chicken or vegetable broth, bringing the mixture to a boil. Reduce heat to low, cover, and simmer for 20 minutes to allow the flavors to meld.
5. Add the chopped spinach to the pot, stirring until wilted, about 2 minutes. Season with salt to taste.

The unique thickening power of egusi seeds gives this soup a wonderfully hearty texture, while the spinach adds a fresh, vibrant contrast.

Tip: For an extra layer of flavor, try adding smoked turkey or fish to the broth before simmering.

Fried Egusi Balls

These Fried Egusi Balls are a delightful twist on traditional African snacks, perfect for adding a crispy, flavorful bite to your appetizer spread.

Ingredients

• 1 cup egusi (melon) seeds, ground
• 1 small onion, finely chopped
• 1 habanero pepper, finely chopped (optional for heat)
• 1 teaspoon salt
• 1/2 teaspoon ground crayfish
• 1/2 cup water
• 1 cup vegetable oil for frying

Instructions

1. In a mixing bowl, combine the ground egusi seeds, chopped onion, habanero pepper, 1 teaspoon salt, and 1/2 teaspoon ground crayfish. Mix well.
2. Gradually add 1/2 cup water to the mixture, stirring until a thick, moldable dough forms.
3. Heat 1 cup vegetable oil in a deep fryer or large skillet over medium heat until it reaches 350°F.
4. Shape the egusi mixture into small balls, about 1 inch in diameter, and carefully drop them into the hot oil.
5. Fry the balls for 4-5 minutes, turning occasionally, until they are golden brown and crispy on all sides.
6. Remove the fried egusi balls with a slotted spoon and drain on paper towels.

The magic of these egusi balls lies in their crispy exterior giving way to a soft, nutty center, a texture contrast that’s irresistibly satisfying.

Tip: For an extra flavor boost, serve with a side of spicy pepper sauce or a cooling cucumber dip.

Egusi and Okra Soup

Dive into the rich flavors of West Africa with this comforting Egusi and Okra Soup, a hearty dish that combines ground melon seeds with tender okra for a uniquely satisfying texture.

Ingredients

• 1 cup ground egusi (melon seeds)
• 2 cups fresh okra, sliced
• 1 lb chicken thighs, cut into pieces
• 1/2 cup palm oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tbsp ginger, grated
• 1 tsp ground crayfish
• 1 scotch bonnet pepper, whole (optional for heat)
• 4 cups chicken broth
• 1 tsp salt
• 1/2 tsp ground black pepper
• 2 cups spinach, chopped

Instructions

1. Heat the palm oil in a large pot over medium heat. Add the onion, garlic, and ginger, sautéing until fragrant, about 2 minutes.
2. Add the chicken pieces to the pot, browning on all sides for about 5 minutes.
3. Stir in the ground egusi, crayfish, salt, and black pepper, cooking for another 2 minutes to toast the egusi slightly.
4. Pour in the chicken broth and add the scotch bonnet pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes.
5. Add the sliced okra and simmer for an additional 10 minutes until the okra is tender but still vibrant.
6. Stir in the chopped spinach and cook for 2 more minutes until wilted. Remove the scotch bonnet pepper before serving if desired.

The magic of this soup lies in the egusi’s nutty richness perfectly balanced by the okra’s slight crunch and the spinach’s freshness, making every spoonful a delight.

Tip: For a smoother soup, blend the okra before adding it to the pot, or leave it sliced for more texture.

Egusi Stew with Beef

Dive into the rich flavors of West Africa with this hearty Egusi Stew with Beef, a dish that’s as nourishing as it is flavorful.

Ingredients

• 1 cup ground egusi (melon seeds)
• 1 lb beef stew meat, cut into chunks
• 1/4 cup palm oil
• 1 large onion, chopped
• 2 tomatoes, diced
• 1 red bell pepper, diced
• 2 cups spinach, chopped
• 2 cloves garlic, minced
• 1 tbsp ginger, grated
• 1 tsp salt
• 1/2 tsp cayenne pepper
• 4 cups beef broth

Instructions

1. Heat the palm oil in a large pot over medium heat. Add the beef chunks and brown on all sides, about 5 minutes.
2. Add the chopped onion, diced tomatoes, and red bell pepper to the pot. Cook until the vegetables soften, about 5 minutes.
3. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
4. Sprinkle the ground egusi over the mixture, stirring well to combine. Cook for 2 minutes to toast the egusi slightly.
5. Pour in the beef broth, add the salt and cayenne pepper, and bring to a boil. Reduce heat to low, cover, and simmer for 30 minutes, stirring occasionally.
6. Add the chopped spinach to the stew, stirring until wilted, about 2 minutes. Adjust seasoning if necessary.

The egusi seeds thicken the stew beautifully, creating a creamy texture that’s perfectly balanced with the tender beef and vibrant greens.

Tip: For an extra layer of flavor, toast the egusi seeds before grinding them, if you’re starting from whole seeds.

Egusi Pudding

Dive into the rich flavors of West Africa with this unique Egusi Pudding, a savory dish that’s as nutritious as it is delicious, perfect for those looking to explore global cuisines from the comfort of their kitchen.

Ingredients

• 1 cup egusi (melon) seeds, ground
• 2 cups spinach, finely chopped
• 1/2 cup palm oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 scotch bonnet pepper, finely chopped (adjust to taste)
• 1 tsp salt
• 1/2 tsp ground crayfish
• 1 cup water

Instructions

1. Heat the palm oil in a large pan over medium heat. Add the diced onion, minced garlic, and scotch bonnet pepper, sautéing until the onions are translucent, about 3 minutes.
2. Stir in the ground egusi seeds, salt, and ground crayfish, mixing well to combine with the aromatics. Cook for another 5 minutes, stirring constantly to prevent burning.
3. Gradually add the water, stirring continuously to form a thick paste. Reduce the heat to low, cover, and let it simmer for 15 minutes, stirring occasionally.
4. Add the chopped spinach to the pan, mixing it into the egusi paste until well incorporated. Cover and cook for an additional 5 minutes, or until the spinach is wilted and the mixture is firm.
5. Remove from heat and let it sit covered for 5 minutes before serving. This allows the flavors to meld together beautifully.

Egusi Pudding stands out with its unique texture and the way the spinach adds a fresh contrast to the rich, nutty egusi. It’s a testament to the simplicity and depth of African cooking.

Tip: For an extra layer of flavor, serve with a side of fried plantains or steamed rice.

Egusi and Vegetable Soup

Dive into the rich flavors of West Africa with this hearty Egusi and Vegetable Soup, a perfect blend of nutty melon seeds and vibrant greens that’s sure to warm your soul.

Ingredients

• 1 cup egusi (melon seeds), ground
• 2 cups spinach, chopped
• 1 cup okra, sliced
• 1/2 cup palm oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tbsp ginger, grated
• 1 tsp ground crayfish
• 1/2 tsp cayenne pepper
• 4 cups chicken or vegetable broth
• Salt to taste

Instructions

1. Heat the palm oil in a large pot over medium heat. Add the diced onion, minced garlic, and grated ginger, sautéing until fragrant, about 2 minutes.
2. Stir in the ground egusi, cooking for another 3 minutes until it begins to clump together.
3. Pour in the chicken or vegetable broth, bringing the mixture to a boil. Reduce heat to low, cover, and simmer for 20 minutes.
4. Add the sliced okra, ground crayfish, and cayenne pepper, stirring well. Continue to simmer for another 10 minutes until the okra is tender.
5. Fold in the chopped spinach and salt to taste, cooking just until the spinach wilts, about 2 minutes.

The magic of this soup lies in the egusi’s ability to thicken the broth while adding a unique, nutty depth that pairs beautifully with the freshness of the greens.

Tip: For an extra layer of flavor, try roasting the egusi lightly before grinding it.

Egusi with Fish

Dive into the rich flavors of West Africa with this comforting Egusi with Fish recipe, a hearty stew that’s as nutritious as it is delicious.

Ingredients

• 1 cup ground egusi (melon seeds)
• 2 cups spinach, chopped
• 1 lb firm white fish fillets (like cod or haddock), cut into chunks
• 1 medium onion, diced
• 2 tomatoes, chopped
• 2 tablespoons palm oil
• 1 teaspoon ground crayfish
• 1/2 teaspoon ground cayenne pepper
• 1 teaspoon salt
• 3 cups water

Instructions

1. Heat the palm oil in a large pot over medium heat. Add the diced onion and sauté until translucent, about 3 minutes.
2. Stir in the chopped tomatoes and cook for another 5 minutes until they begin to soften.
3. Add the ground egusi, crayfish, cayenne pepper, and salt to the pot. Stir well to combine with the onion and tomato mixture.
4. Pour in the water and bring the mixture to a boil. Reduce the heat to low, cover, and let it simmer for 20 minutes, stirring occasionally.
5. Gently add the fish chunks to the pot, ensuring they are submerged in the stew. Cover and cook for another 10 minutes.
6. Finally, stir in the chopped spinach and cook for an additional 2 minutes until just wilted.

The magic of this dish lies in the egusi’s ability to thicken the stew naturally, creating a velvety texture that perfectly complements the tender fish.

Tip: For an extra layer of flavor, toast the egusi seeds lightly before grinding them.

Egusi and Bitterleaf Soup

Dive into the rich flavors of West Africa with this hearty Egusi and Bitterleaf Soup, a comforting bowl that’s as nutritious as it is delicious.

Ingredients

• 1 cup egusi (melon seeds), ground
• 2 cups bitterleaf, washed and drained
• 1 lb beef, cut into chunks
• 1/2 cup palm oil
• 1 large onion, chopped
• 2 scotch bonnet peppers, blended
• 1 tbsp ground crayfish
• 1 tsp salt
• 1 tsp ground dried fish
• 4 cups water

Instructions

1. In a large pot, heat the palm oil over medium heat. Add the chopped onion and sauté until translucent, about 3 minutes.
2. Add the beef chunks to the pot and brown on all sides, about 5 minutes.
3. Stir in the blended scotch bonnet peppers, ground crayfish, salt, and ground dried fish. Cook for another 2 minutes to release the flavors.
4. Pour in the water and bring to a boil. Reduce the heat to low, cover, and simmer until the beef is tender, about 30 minutes.
5. Add the ground egusi to the pot, stirring continuously to prevent lumps. Cook for 10 minutes.
6. Finally, add the bitterleaf and simmer for an additional 5 minutes. Adjust seasoning if necessary.

The unique combination of nutty egusi and the slight bitterness of the leaves creates a depth of flavor that’s truly unforgettable. Perfect for when you’re craving something different yet comforting.

Tip: For a smoother soup, you can blend the egusi seeds with a little water before adding them to the pot.

Roasted Egusi Soup

Dive into the rich flavors of West Africa with this comforting Roasted Egusi Soup, a hearty dish that’s as nutritious as it is delicious.

Ingredients

• 1 cup roasted egusi (melon) seeds, ground
• 2 cups spinach, chopped
• 1 lb beef, cut into chunks
• 1/2 cup palm oil
• 1 medium onion, diced
• 2 scotch bonnet peppers, finely chopped
• 1 tbsp ground crayfish
• 1 tsp salt
• 1/2 tsp ground pepper
• 4 cups chicken stock

Instructions

1. In a large pot, heat the palm oil over medium heat. Add the diced onion and sauté until translucent, about 3 minutes.
2. Add the beef chunks to the pot and brown on all sides, about 5 minutes.
3. Stir in the ground egusi seeds, scotch bonnet peppers, ground crayfish, salt, and ground pepper. Cook for another 2 minutes, stirring constantly to avoid burning.
4. Pour in the chicken stock, bring to a boil, then reduce the heat to low. Cover and simmer for 25 minutes, or until the beef is tender.
5. Add the chopped spinach to the pot and cook for an additional 5 minutes, just until the spinach is wilted.

The roasted egusi seeds give this soup a uniquely nutty flavor and creamy texture that’s perfectly balanced by the heat of the scotch bonnet peppers.

Tip: For an extra layer of flavor, toast the egusi seeds lightly before grinding them.

Egusi and Pumpkin Leaves Soup

Dive into the rich flavors of West Africa with this comforting Egusi and Pumpkin Leaves Soup, a hearty dish that brings together ground melon seeds and vibrant greens in a savory broth.

Ingredients

• 1 cup ground egusi (melon seeds)
• 2 cups chopped pumpkin leaves (substitute spinach if unavailable)
• 1 lb beef, cut into chunks
• 1/2 cup palm oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp ground crayfish
• 1 tsp ground dried shrimp
• 1 scotch bonnet pepper, whole (optional for heat)
• 4 cups chicken stock
• 1 tsp salt
• 1/2 tsp ground black pepper

Instructions

1. In a large pot, heat the palm oil over medium heat. Add the chopped onion and minced garlic, sautéing until translucent, about 3 minutes.
2. Add the beef chunks to the pot, browning on all sides for about 5 minutes.
3. Stir in the ground egusi, mixing well with the onions, garlic, and beef. Cook for another 5 minutes, allowing the egusi to toast slightly.
4. Pour in the chicken stock, add the whole scotch bonnet pepper, ground crayfish, and ground dried shrimp. Bring to a boil, then reduce heat to simmer for 20 minutes.
5. Add the chopped pumpkin leaves, salt, and ground black pepper. Simmer for an additional 10 minutes until the leaves are tender and the soup has thickened.
6. Remove the scotch bonnet pepper before serving if you prefer a milder flavor.

This soup stands out for its unique texture, with the ground egusi thickening the broth to a creamy consistency while the pumpkin leaves add a fresh, slightly bitter contrast.

Tip: For an even richer flavor, let the soup sit for a few hours before serving, allowing the flavors to meld beautifully.

Egusi with Chicken

Egusi with Chicken is a hearty, flavorful dish that brings the warmth of West African cuisine right to your kitchen, perfect for a cozy family dinner.

Ingredients

• 1 cup egusi (melon seeds), ground
• 2 chicken thighs, skin-on
• 1 medium onion, chopped
• 2 tomatoes, diced
• 1 red bell pepper, diced
• 2 cups spinach, chopped
• 3 tablespoons palm oil
• 1 teaspoon salt
• 1/2 teaspoon ground crayfish
• 1/2 teaspoon chili powder
• 2 cups chicken broth

Instructions

1. Heat the palm oil in a large pot over medium heat. Add the chicken thighs and brown on both sides, about 5 minutes per side. Remove and set aside.
2. In the same pot, sauté the onion until translucent, about 3 minutes. Add the tomatoes and red bell pepper, cooking for another 5 minutes until softened.
3. Stir in the ground egusi, salt, ground crayfish, and chili powder, mixing well to combine with the vegetables. Cook for 2 minutes to toast the egusi slightly.
4. Pour in the chicken broth and bring to a simmer. Return the chicken thighs to the pot, cover, and let cook for 20 minutes.
5. Add the chopped spinach, stirring until wilted, about 2 minutes. Adjust seasoning if necessary.

The egusi thickens into a rich, nutty sauce that clings beautifully to the tender chicken, offering a delightful contrast of textures.

Tip: For an extra layer of flavor, toast the egusi seeds before grinding them.

Egusi and Ugu Soup

Dive into the rich flavors of West Africa with this hearty Egusi and Ugu Soup, a comforting blend of melon seeds and leafy greens that’s sure to warm your soul.

Ingredients

• 1 cup ground egusi (melon seeds)
• 2 cups chopped ugu (fluted pumpkin leaves)
• 1 lb beef, cut into chunks
• 1/2 cup palm oil
• 1 medium onion, finely chopped
• 2 scotch bonnet peppers, blended
• 1 tbsp ground crayfish
• 1 tsp salt
• 1/2 tsp ground pepper
• 4 cups chicken stock

Instructions

1. In a large pot, heat the palm oil over medium heat for 2 minutes. Add the chopped onion and sauté until translucent, about 3 minutes.
2. Stir in the blended scotch bonnet peppers and cook for another 2 minutes to release the flavors.
3. Add the beef chunks to the pot and brown on all sides, about 5 minutes.
4. Pour in the chicken stock, bring to a boil, then reduce heat to simmer. Cover and cook until the beef is tender, about 30 minutes.
5. Gradually add the ground egusi to the pot, stirring continuously to avoid lumps. Simmer for 10 minutes until the egusi thickens.
6. Season with salt, ground pepper, and ground crayfish. Stir well to combine.
7. Add the chopped ugu leaves, stirring gently to incorporate. Cook for an additional 5 minutes until the leaves are wilted but still vibrant green.

This soup stands out with its unique texture from the egusi, which thickens into a delightful, nutty paste, perfectly complementing the tender beef and fresh greens.

Tip: For an extra layer of flavor, you can substitute the beef with smoked fish or stockfish, adjusting the cooking time as needed.

Egusi Porridge

Dive into the rich flavors of West Africa with this comforting Egusi Porridge, a hearty dish that’s as nutritious as it is delicious.

Ingredients

• 1 cup ground egusi (melon seeds)
• 2 cups spinach, chopped
• 1/2 cup palm oil
• 1 medium onion, diced
• 2 tbsp crayfish
• 1 scotch bonnet pepper, finely chopped
• 1 tsp salt
• 1/2 tsp ground dried fish
• 4 cups water

Instructions

1. Heat the palm oil in a large pot over medium heat. Add the diced onion and sauté until translucent, about 3 minutes.
2. Stir in the ground egusi and crayfish, cooking for another 5 minutes until the mixture thickens slightly.
3. Pour in the water, add the scotch bonnet pepper, salt, and ground dried fish. Bring to a boil, then reduce heat to simmer for 20 minutes.
4. Add the chopped spinach to the pot, stirring well to combine. Cook for an additional 5 minutes until the spinach is wilted and the porridge has reached your desired consistency.

This Egusi Porridge stands out with its unique nutty flavor from the melon seeds, perfectly balanced by the heat of the scotch bonnet and the richness of the palm oil.

Tip: For an extra layer of flavor, serve with a side of boiled plantains or yam.

Egusi and Ogbono Soup

Dive into the rich flavors of West Africa with this hearty Egusi and Ogbono Soup, a perfect blend of nuts and greens that’s sure to warm you up from the inside out.

Ingredients

• 1 cup ground egusi (melon seeds)
• 1/2 cup ground ogbono (wild mango seeds)
• 2 cups chopped spinach
• 1 lb beef, cut into chunks
• 1/2 cup palm oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp ground crayfish
• 1 tsp salt
• 1/2 tsp ground pepper
• 4 cups chicken stock

Instructions

1. In a large pot, heat the palm oil over medium heat. Add the onion and garlic, sautéing until translucent, about 3 minutes.
2. Add the beef chunks to the pot, browning on all sides for about 5 minutes.
3. Stir in the ground egusi and ogbono, mixing well with the oil and meat. Cook for another 2 minutes to toast the seeds slightly.
4. Pour in the chicken stock, bringing the mixture to a boil. Reduce heat to low, cover, and simmer for 20 minutes, allowing the soup to thicken.
5. Add the chopped spinach, ground crayfish, salt, and ground pepper. Stir well and cook for an additional 5 minutes until the spinach is wilted.
6. Adjust seasoning if necessary, then remove from heat. Serve hot with your favorite side for a truly comforting meal.

The magic of this soup lies in the unique thickening properties of ogbono, creating a silky texture that’s both luxurious and hearty.

Tip: For an extra layer of flavor, try adding smoked fish or shrimp along with the beef.

Egusi with Shrimp

Dive into the rich flavors of West Africa with this comforting Egusi with Shrimp, a dish that combines ground melon seeds with succulent shrimp for a hearty meal.

Ingredients

• 1 cup ground egusi (melon seeds)
• 1 lb shrimp, peeled and deveined
• 2 cups spinach, chopped
• 1 medium onion, diced
• 2 tomatoes, chopped
• 2 tbsp palm oil
• 1 tsp ground crayfish
• 1/2 tsp ground pepper
• 1 stock cube
• 3 cups water
• Salt to taste

Instructions

1. Heat the palm oil in a large pot over medium heat. Add the diced onion and sauté until translucent, about 3 minutes.
2. Stir in the chopped tomatoes and cook for another 5 minutes until softened.
3. Add the ground egusi to the pot, stirring continuously to prevent lumps, and cook for 5 minutes.
4. Pour in the water, then add the ground crayfish, ground pepper, stock cube, and salt to taste. Bring to a boil.
5. Reduce the heat to low, cover the pot, and let it simmer for 15 minutes to allow the flavors to meld.
6. Add the shrimp and chopped spinach to the pot, stirring gently to combine. Cook for an additional 5 minutes until the shrimp are pink and cooked through.

The unique texture of the egusi thickens the stew beautifully, creating a velvety base that perfectly complements the tender shrimp.

Tip: For an extra layer of flavor, toast the ground egusi lightly before adding it to the pot.

Egusi and Waterleaf Soup

Dive into the rich flavors of West Africa with this comforting Egusi and Waterleaf Soup, a hearty dish that’s as nutritious as it is delicious.

Ingredients

• 1 cup ground egusi (melon seeds)
• 2 cups chopped waterleaf
• 1 pound beef, cut into chunks
• 1/2 cup palm oil
• 1 medium onion, chopped
• 2 scotch bonnet peppers, finely chopped
• 1 tablespoon ground crayfish
• 1 teaspoon salt
• 1/2 teaspoon ground pepper
• 4 cups chicken stock

Instructions

1. In a large pot, heat the palm oil over medium heat. Add the chopped onion and scotch bonnet peppers, sautéing until the onions are translucent, about 3 minutes.
2. Add the beef chunks to the pot, browning them on all sides for about 5 minutes.
3. Stir in the ground egusi, mixing well with the oil and onions to form a paste. Cook for another 5 minutes, stirring constantly to prevent burning.
4. Pour in the chicken stock, bringing the mixture to a boil. Reduce the heat to low, cover, and simmer for 20 minutes.
5. Add the chopped waterleaf, ground crayfish, salt, and ground pepper. Stir well and continue to simmer for another 10 minutes until the waterleaf is tender and the soup has thickened.
6. Adjust seasoning if necessary, then remove from heat. Serve hot with your favorite side for a truly satisfying meal.

The unique combination of ground egusi and fresh waterleaf creates a soup that’s wonderfully thick and packed with flavor, making it a standout dish for any occasion.

Tip: For an extra layer of flavor, try adding smoked fish or dried shrimp along with the beef.

Egusi and Efo Riro

Dive into the rich flavors of West Africa with this hearty Egusi and Efo Riro stew, a perfect blend of melon seeds and leafy greens that’s sure to warm your soul.

Ingredients

• 1 cup ground egusi (melon seeds)
• 2 cups chopped spinach
• 1/2 cup palm oil
• 1 lb beef, cubed
• 1 medium onion, chopped
• 2 scotch bonnet peppers, blended
• 1 tbsp ground crayfish
• 1 tsp salt
• 1/2 tsp ground pepper
• 2 cups stock or water

Instructions

1. Heat the palm oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 3 minutes.
2. Add the beef cubes and cook until browned on all sides, about 5 minutes.
3. Stir in the blended scotch bonnet peppers, ground crayfish, salt, and ground pepper. Cook for another 2 minutes to blend the flavors.
4. Pour in the stock or water, bring to a boil, then reduce the heat to simmer. Add the ground egusi, stirring continuously to prevent lumps. Cover and cook for 15 minutes.
5. Add the chopped spinach to the pot, stirring well to combine. Cook for an additional 5 minutes until the spinach is wilted and the stew has thickened.
6. Adjust seasoning if necessary, then remove from heat. Serve hot with your favorite side for a comforting meal that showcases the unique, nutty flavor of egusi melon seeds.

Tip: For an extra layer of flavor, try roasting the egusi seeds before grinding them. This enhances their nutty taste and adds depth to the stew.

Egusi with Goat Meat

Dive into the rich flavors of West Africa with this comforting Egusi with Goat Meat recipe, a hearty stew that’s as nutritious as it is delicious.

Ingredients

• 1 lb goat meat, cut into chunks
• 1 cup egusi (melon seeds), ground
• 2 cups spinach, chopped
• 1 large onion, diced
• 2 tomatoes, chopped
• 1 red bell pepper, chopped
• 2 cloves garlic, minced
• 1 tsp ginger, grated
• 2 tbsp palm oil
• 1 tsp salt
• 1/2 tsp cayenne pepper
• 4 cups water

Instructions

1. Heat the palm oil in a large pot over medium heat. Add the onion, garlic, and ginger, sautéing until fragrant, about 2 minutes.
2. Add the goat meat to the pot, browning on all sides for about 5 minutes.
3. Stir in the tomatoes and red bell pepper, cooking for another 3 minutes until softened.
4. Pour in the water, bring to a boil, then reduce heat to low. Cover and simmer for 45 minutes, or until the goat meat is tender.
5. Add the ground egusi to the pot, stirring well to avoid lumps. Cook for 10 minutes.
6. Fold in the spinach, salt, and cayenne pepper, cooking for an additional 5 minutes until the spinach is wilted and the stew has thickened.

The unique blend of ground egusi and tender goat meat creates a stew with a wonderfully thick texture and a deep, savory flavor that’s unmistakably West African.

Tip: For an extra layer of flavor, toast the egusi seeds lightly before grinding them.

Egusi and Scent Leaf Soup

Dive into the rich flavors of West Africa with this comforting Egusi and Scent Leaf Soup, a hearty dish that’s as nutritious as it is delicious.

Ingredients

• 1 cup ground egusi (melon seeds)
• 2 cups chopped spinach (as a substitute for scent leaf, if unavailable)
• 1 lb beef, cut into chunks
• 1/2 cup palm oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp ground crayfish
• 1 tsp ground dried shrimp
• 1 scotch bonnet pepper, finely chopped (adjust to taste)
• 4 cups chicken stock
• Salt to taste

Instructions

1. In a large pot, heat the palm oil over medium heat. Add the chopped onion and minced garlic, sautéing until translucent, about 3 minutes.
2. Add the beef chunks to the pot, browning on all sides for about 5 minutes.
3. Stir in the ground egusi, mixing well with the oil and meat. Cook for another 5 minutes, allowing the egusi to toast slightly.
4. Pour in the chicken stock, bringing the mixture to a boil. Reduce heat to low, cover, and simmer for 20 minutes.
5. Add the chopped spinach, ground crayfish, ground dried shrimp, and scotch bonnet pepper. Season with salt to taste. Simmer uncovered for an additional 10 minutes, until the spinach is wilted and the soup has thickened.

The unique combination of toasted egusi and aromatic scent leaf (or spinach) creates a deeply flavorful soup that’s both satisfying and packed with nutrients.

Tip: For an authentic touch, seek out African grocery stores for scent leaf, which adds a distinctive aroma and flavor to the dish.

Egusi with Snail

Dive into the rich flavors of West Africa with this hearty Egusi with Snail recipe, a dish that’s as nourishing as it is flavorful.

Ingredients

• 1 cup egusi (melon seeds), ground
• 2 medium onions, chopped
• 2 cups spinach, chopped
• 1 pound snail meat, cleaned and precooked
• 1/2 cup palm oil
• 2 cups stock (chicken or vegetable)
• 2 teaspoons ground crayfish
• 1 teaspoon ground dried pepper
• Salt to taste

Instructions

1. Heat the palm oil in a large pot over medium heat. Add the chopped onions and sauté until translucent, about 3 minutes.
2. Stir in the ground egusi and cook, stirring constantly, for about 5 minutes until it begins to clump together.
3. Pour in the stock, add the ground crayfish, ground dried pepper, and salt to taste. Bring to a boil, then reduce the heat to low and simmer for 10 minutes.
4. Add the precooked snail meat and chopped spinach to the pot. Stir well and simmer for another 5 minutes until the spinach is wilted and the snail is heated through.
5. Serve hot with your choice of swallow or rice for a truly authentic experience.

The unique texture of the egusi, combined with the tender snail meat, creates a dish that’s both satisfying and deeply flavorful.

Tip: For an extra layer of flavor, toast the egusi lightly before grinding to enhance its nutty taste.

Conclusion

We hope this roundup of 20 delicious Egusi recipes inspires your next meal, offering something for every occasion. Whether you’re a seasoned cook or trying Egusi for the first time, there’s a recipe here for you. Don’t forget to share your favorites in the comments and pin this article to your Pinterest board for easy access to these tasty dishes. Happy cooking!