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Ethiopian/West African · Dinner

Egusi Soup

Non-vegEasy

Diet: Non-veg · High-protein

Egusi Soup is a Ethiopian/West African dish. Ground egusi thickens as it cooks; add broth gradually.

Prep
25 min
Cook
75 min
Total
100 min
Servings
6
Difficulty
Easy
Cuisine
Ethiopian/West African
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Egusi Soup. The photograph shows egusi soup in a cooking pan; its meat and greens can differ from this beef-and-spinach recipe.
The photograph shows egusi soup in a cooking pan; its meat and greens can differ from this beef-and-spinach recipe. Representative photograph of Egusi Soup. Garnishes and presentation may differ. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 6

Meat

Sauce

Finish

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.

Steps

Meat · About 60 min

  1. Simmer 600 g beef chuck, cubed, 1200 ml water, 150 g onion, chopped, 1 tsp salt covered 50–60 minutes until beef is tender.

    Check: Look for this result: beef is tender.

Sauce · About 10 min

  1. Cook tomato and pepper in oil from 80 ml red palm oil, 300 g tomatoes, blended, 150 g red pepper, blended, 200 g ground egusi, 150 ml water 10 minutes. Mix egusi with its water, spoon into sauce and cook 5 minutes.

Combine · About 10 min

  1. Add meat with broth and 300 g spinach, 25 g ground dried crayfish; simmer 10 minutes, stirring gently.

Tips

  • Ground egusi thickens as it cooks; add broth gradually.
  • Judge Egusi Soup by the texture and doneness signs in its steps. Your pan and heat affect how long Egusi Soup takes to cook.

Substitutions

  • Use ground pumpkin seeds for a different flavour if egusi is unavailable.

Storage

  • Get perishable Egusi Soup into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Egusi Soup within two days, keeping it covered at 4°C / 40°F or colder.
  • Bring cooked Egusi Soup to 74°C / 165°F, stirring or turning it for even heating. When Egusi Soup is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.
  • If Egusi Soup includes a thick sauce or soup, loosen it with a little water during gentle reheating. Any crisp coating on Egusi Soup becomes softer in storage.

Make ahead

  • Prepare the measured ingredients for Egusi Soup one day ahead. For Egusi Soup, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Egusi Soup on the day of serving.

FAQ

What matters most when making Egusi Soup?

Ground egusi thickens as it cooks; add broth gradually.

What can I substitute in Egusi Soup?

Use ground pumpkin seeds for a different flavour if egusi is unavailable.

Can I prepare Egusi Soup ahead?

Prepare the measured ingredients for Egusi Soup one day ahead. For Egusi Soup, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Egusi Soup on the day of serving.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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