• Skip to main content
  • Skip to primary sidebar

My Active Kitchen

menu icon
go to homepage
subscribe
search icon
Homepage link
  • Collections of quick and easy recipes
  • About
    • Contact
    • Privacy Policy
  • Shop
    • Delivery Information
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Nigerian Egusi soup » Egusi Pepper Soup

    Published: Jul 6, 2015 · Modified: Mar 28, 2019 by Ajoke

    Egusi Pepper Soup

    bowl of soup containing catfish and goat meatEgusi Pepper Soup: I hail o my Delta people, today’s recipe is egusi pepper soup. Yes, the same egusi (ground melon seed) we use in making delicious efo elegusi, lumpy egusi and egusi ijebu. When I started this blog some months back, one of my besties from Delta State gave me some recipes of the dishes cooked from her side. I was able to make banga soup a while ago and it was a hit at home. Recently we were talking again some few days back and we talked about egusi pepper soup. I promised her I was going to make it, give her feedback and put it on the blog so my beautiful readers can also try something new if they haven’t had this soup before.

    Egusi pepper soup is quite easy to make, as easy as making pepper soup but with the addition of egusi (ground melon seed) takes it from being a side dish to the main meal. You can choose any protein of choice for the soup. It is a healthy dish too as there is no oil ‘serenre’ which makes it good for any fitfam.

    egusi-peppersoup-1

    Ingredients

    6-10 pieces of goat meat

    Assorted meat (I used shaki and ponmo)

    Ground crayfish

    Salt

    2tbsp pepper soup spice

    Seasoning cubes

    Cayenne pepper, use according to tolerance

    3-4 pieces of catfish, optional

    Stockfish (optional)

    Scent leaves or basil (optional)

    1-1.5 cups of egusi (you can use whole melon or ground melon)

    egusi-pepper-soup-1

    How to make egusi pepper soup

    Notes: I used ground melon to make this dish but you can use whole melon and it can also be roasted before blending if you want.

    Blend the egusi with water and set aside

    If you are using catfish, wash with lemon/lime juice to get rid of sliminess.

    Wash and rinse the beef, add to pan and place on medium heat, to the meat add cayenne pepper, salt and seasoning and bring to boil for about 10 minutes.

    Open the pot and give it a good stir, at this point, add 11/2 tablespoon of the pepper soup spice to the beef. Also if you are using stockfish, add it to the beef and continue to bring to boil till tender

    goat meat boiling in a pot

    Check the water level, you don’t need too much water to cook the beef cos you can add more as you cook, for this soup you need to achieve a light soup with a bit of texture. The soup should be in-between light and thick (egusi ijebu consistency)

    Once the beef and fish are cooked, add blended egusi and stir it to avoid getting lumps. Cook for another 5-8 minutes (stir at intervals and add water if it is getting thick)

    Add salt, seasoning, crayfish and the remaining pepper soup spice and stir to combine

    process shot of cooking nigerian soup

    Add fresh fish if using, turn down the heat and cook for another 10-15 minutes. (Be careful not to break the fish while stirring the soup)

    5 minutes before you take the soup off the heat, add chopped scent leaves to the soup

    process of cooking soup with catfish

    Take it off the heat and serve with plantain and eba swallow or boiled plantain.

    egusi-peppersoup-2 Egusi pepper soup (Ghana pepper soup) oil less egusi soup in a white plate  Eghwobobo, ripe plantain and garri swallow. Excuse the plating

    Sharing is caring, don't forget to like the post, leave a comment,  subscribe to the blog and like our facebook page here

    « Ramadan Weekly Menu 3
    How To Make Akamu/Ogi Using Cornmeal »

    Reader Interactions

    Comments

    1. Patricia says

      March 27, 2021 at 4:12 pm

      But i thought they do use okro cuz my neighbours do use it and i didnt see any okro while u were preparing urs. Is okro optional?

      Reply
      • Ajoke says

        April 07, 2021 at 4:54 pm

        Yes Patricia, okra is optional

        Reply
      • Sophie says

        November 11, 2021 at 9:52 am

        Yes. Okra is optional. Some people enjoy their's with okra.

        Reply
    2. Michelle says

      November 07, 2015 at 8:55 am

      This soup is da bomb and the fact that u used Eghwobobo as d swallow is just classic.. But just for the record (as a girl with an Itsekiri mum and urhobo dad) I would like to correct something.. When its EBA and ripe plantain its called Eghwoeba then when it's "STARCH" and ripe plantain that's when its called Eghwobobo; I know this coz its d Itsekri native swallow (just like when u hear amala u know its from the Yorubas). Take this from an Itseke gurl winks. I really looooovvvveeee your blog. I also want to say I love the pictures that come along with the recipes and I would like to suggest that for every picture, there should be a caption, e.g that picture of the egusi being added could be captioned " blended egusi added to stock" or something nicer lol... And that will make your blog even more detailed coz frankly, I've never seen a food blog as detailed as yours.. Tnx a lot for hearing someone (me lol) out.
      P.S - Forgive my epistle.. I guess we are both alike in that aspect.

      Reply
      • Ajoke says

        November 07, 2015 at 10:44 pm

        Lol @ forgive my epistle.. you write well my lady and thanks for taking out time to comment. Hope you have subscribed to the blog? Please do if you have not and do stop by again soon.

        Reply
    3. Marina says

      October 04, 2015 at 10:42 am

      Oyinbo here lol I made egusi pepper soup I think put too much egus . Anyways love ur website!

      Reply
      • Ajoke says

        October 04, 2015 at 3:01 pm

        Aww bless that was a good try, add more water to your egusi pepper soup the next you try it and remember to check for salt and seasoning. Thanks for stopping by

        Reply
    4. nkiru says

      September 21, 2015 at 8:58 am

      The first time I saw this soup I didn't want to eat it. My friend just said I should give it a try and I obliged him. It made too much sense when it hit my taste bud and I didn't know when I finished the pounded yam. Gosh!!!! This soup is so on point.

      Reply
    5. silvia baby says

      July 11, 2015 at 4:49 pm

      Am so..................happy u finally made this soup thanks babe, and pls check my blog for more recipes ta.

      Reply
      • Ajoke says

        July 11, 2015 at 7:46 pm

        Hope I did it justice? thanks dear and lol @check my blog.

        Reply
    6. Okolie Doris says

      July 07, 2015 at 9:43 am

      Yummish!!! am so trying this recipe soon, but please you didn't mention palm oil, but the soup looks like you used palm oil. I need to know. Thanks.

      Reply
      • Ajoke says

        July 07, 2015 at 10:36 am

        Hi Doris, thanks for stopping by. there's no palm oil in the soup, I blendend my egusi with cayenne pepper hence the colour. the melon will naturally produce its own oil.

        Reply
    7. looks really yummy! says

      July 06, 2015 at 1:12 pm

      looks really yummy!

      Reply
      • Ajoke says

        July 06, 2015 at 2:48 pm

        Thanks.x

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hello, my name is Ajoke, and welcome to my food world,  I love to cook in my lively little kitchen. Join me in the adventure of cooking what we all call warm, hearty, and quick meals...

    More about me →

    Hello, my name is Ajoke, and welcome to my food world,  I love to cook in my lively little kitchen. Join me in the adventure of cooking what we all call warm, hearty, and quick meals...

    More about me →

    Copyright © 2023 My Active Kitchen on the Brunch Pro Theme