Egusi soup is unarguably the most popular Nigerian soup, learn to make two of the most popular recipes for (ofe egusi) in Nigeria, you will also learn about all the ingredients used in making them.
Like I stated on the introductory page; Egusi (melon) soup is the most popular of all Nigerian soup. On this page I also included a video on making this delicious recipe and then a list of some other Nigerian soups that are in the same category.

There are two different Egusi Soup recipes that I know about, I will write about the most popular recipe and then the second would follow somewhere down the page.

What you find below is a delicious plate of egusi soup, served with fufu.
Delicious Egusi Soup

Ingredients Includes

Some are required while very few are optional.

Meat of choice 2kg (beef, chicken turkey, goat meat, or assorted meat)
Assorted meat is a combination of different parts of a cow

4 cups of egusi (melon)
Dry fish (about two medium sizes)
1 cup of ground crayfish
1 cup of Ground Osu (optional)
a good quantity of washed bitterlaef (see the video below)
3 cubes of knorr, maggi or other natural sweetener
250ml of palm oil
About 2 liters of water
Salt and pepper to taste.
One medium size Stock fish head (okporoko) (optional)
Ogiri or dawadawa or opkei (local ingredients) optional

making egusi soup

Here is you can make the best Egusi soup, the kind you only find in posh restaurants and eateries.

Grind the four cups of egusi with a dry blender or hand grinding machine and set aside in a bowl. Add about  a cup of water to it and stir to make a very thick paste (this is properly illustrated in the video below)

Be sure that the bitterleaf (onugbu) is properly washed, it is advisable to remove over 95 percent of the bitter taste, this process in known to most Nigerians, it involves washing and squeezing the bitter leaves for several minutes in a very big bowl.
If you bought the already-washed bitterlaef from the market it already, beautiful! it is advisable to boil alone for about ten minutes, this would further remove the  bitter taste and serve other purposes.

Parboil the meat of your choice with all the necessary ingredients, it is advisable to parboil meat with some ingredient before adding to the main food, this improves the taste of the meat. Parboil for about ten minutes, then add water and cook till the meat is tender and the stock (water) is about to dry. Use two cubes of knorr, one spoon of kitchen glory beef spice (optional), a teaspoon of salt and half cup of sliced onions.

Soak the dry fish and stock fish in a bowl with hot water and wash thoroughly to remove sand and center bone, then set aside. Tear open the head of stock fish and wash.

Here is the actual making of Nigerian egusi soup with bitterleaf.

Set your cooking pot on fire and add 250ml of  palm oil (red oil), allow to heat for a minutes but don’t allow to bleach. Add the egusi paste and keep stirring for the next eight to ten minutes to form seed-like crumbs.

Then transfer the already cooked meat into the pot, stir, add the washed dry fish, stock fish, ground crayfish, 2 cubes of maggi or knorr, 3 cups of water. then cover half way and allow to boil for the next ten to fifteen minutes.
making egusi soup

Stir occasionally to avoid burning.

At this point you can add one cup of ground osu (optional), a tablespoon of ground ofor or achi.

Add the already washed bitter leaves, (or ugu [fluted pumpkin]), one spoon of ground dawadawa (local ingredients), taste for salt and pepper.
how to make egusi

You may add another cube of knorr. Allow to boils for five to ten minutes and you just made a delicious egusi soup.
Melon Egusi Soup

This is how you make the best Egusi soup

You can serve with eba or fufu, infact, anyone of the Nigerian swallows will make a great combination

What is Nigerian swallow? Learn all about it and all other ‘swallow recipes’

I also enjoy eating this soup and pounded yam together.

Note: This soup can also be made with fluted pumpkin, the same process should be followed the only different is that bitter leaves should be replaced with fluted pumpkin leaves

Video On Making Egusi Soup

Here is a visual demonstration of the method outlined above, enjoy!

The second egusi soup recipe is very simple to make. You can still follow the same process outlined above. Parboil the meat; add the dry fish, stock fish once it is soft for consumption. Also add the palm oil, 2 cubes of maggi, salt and pepper, dawadawa or okpei. Then add the ground egusi (here there is absolutely no reason to add water or make into paste)
The only different between the two recipes is that the egusi is fried at the beginning in the recipe above while it is added at the end here.

A combination of Ofe Egusi & Pounded Yam would be perfect for launch

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Here is The complete List of All Nigerian Soups – From Egusi Soup


  1. Taiwo Osakwe  November 30, 2014

    Wow! A different method from what I know n grew up knowing. Thank you.

  2. meggie  December 13, 2014

    Thank you am Ethiopian dating a Seirra leon men, i made eguzi soup before once…he ate it but of course it was far from being perfect….am only concerned about bitter leave where i can find it….i used spinach before….i am asking around where to find it…thx alot….tomorrow my baby is going to be surprised.

  3. Euny  December 15, 2014

    Anoda way i make my eguisi soup is by adding raw eggs to the grounded eguisi before frying, u should try it, it tastes great!

  4. adolf  January 7, 2015

    It’s always a delight reading your page. Could you please use lay estimates for your measures such as one or two spoonfuls as opposed to 5 to 10 cl. I believe most of your followers would benefit more that way . More power to your elbow.

    • Chy Anegbu  January 10, 2015

      We measure some spices with spoons but liquid can not be counted in spoon… easily. However, I have edited most of my pages the include the equivalent in cups and spoons.

  5. santus  January 26, 2015

    You are just nwa afo Igbo and doing a great job.I am happy to be part of this.keep the good work,thumbs up.

  6. Faithia osawaru  March 15, 2015

    Interesting Chy. I just ordered for ur books which I got within three days in warri. In short I are really gifted. God bless u

    • Chy Anegbu  March 17, 2015

      Thanks for reporting dear, I am glad you got your cookbook without hassle.

  7. endurance  June 3, 2015


  8. king Marvis  June 16, 2015

    Aaaaaaaa tanks a lot…I just cook egusi soup and my America friends are going crazy….

  9. nath  July 2, 2015

    The site is damn help to whoever like kichen…
    I have learned a lot ..
    Iam a chef .
    I have gone above others with this page..
    Nuch love to the developer .

  10. Philip Kingsley  August 10, 2015

    I’ll try it out now.
    Last week I tried your okra recipe and the soup turned out delicious.
    Keep it up

  11. Ifeoluwa  August 12, 2015

    Its a great priviledge to av u as frnds. So keep it up cos it helps most wives to bcom an experrt cooker.thanks

  12. ivymariea  August 16, 2015

    for my egusi soup I use either bitterleave/ ugu/ or uziza and otazi
    you can try it with uziza. it comes out great and lovely.

  13. Arhueruduvwo Philemon  August 19, 2015

    Dear you are wonderful for your detail explanation, but my favourite dish is banga soup.

  14. Eloho  August 26, 2015

    i jt want to thk u alot for i hv learn alot on ur program

  15. Omoruyi bolanle  August 27, 2015

    You are such an amazing cook, I love how you make egusi soup, u’ve got so much swags!!!!!! Good job. I’m glad I dotted all the lines to hook up site. Great way to go all the way in steps. Thumb up for u.

  16. Enitee  September 23, 2015

    You are doing a great job dear. You are just the best cook jooor!

  17. LINDAMARY  October 2, 2015

    I do much love this ur recipes and my husband did too

  18. Dora  October 10, 2015

    Nice one chy! I have always loved to make my egusi soup to come out with balls, will that happen if I follow this recipe? And how do I order for your recipe book? Nice job, weldone!

  19. joseph  October 23, 2015

    i like it and i av learn alot also u are great keepon

  20. o.j  March 18, 2016

    thanks a lot, if not for u my visitors will not eat wat they want oo


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