Egusi Soup with Spinach and Goat Meat

Egusi Soup with Spinach and Goat Meat is a traditional West African delicacy, especially popular in Nigerian cuisine. This bold and hearty soup features ground egusi seeds (melon seeds), tender goat meat, and fresh spinach simmered in rich palm oil and aromatic spices. It’s typically enjoyed with pounded yam, fufu, or rice, making it a satisfying and nutrient-dense meal.

Why You’ll Love This Recipe

• Bold and rich flavor from a blend of savory goat meat and nutty egusi seeds
• Comforting and filling, perfect for family dinners or special occasions
• Packed with protein and nutrients thanks to egusi, spinach, and meat
• Customizable—can be made with other greens or meats based on preference
• A staple of West African cuisine, bringing warmth and tradition to your table

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Goat meat, chopped into bite-size pieces
• Ground egusi (melon seeds)
• Fresh spinach (or frozen, thawed and drained)
• Palm oil
• Onion, chopped
• Scotch bonnet pepper (optional, for heat)
• Ground crayfish (optional but traditional)
• Tomatoes, chopped or blended
• Seasoning cubes or bouillon powder
• Salt, to taste
• Water or meat stock

Directions

1. Boil the Goat Meat
   In a large pot, combine goat meat with chopped onions, seasoning cubes, and a bit of salt. Add water to cover and boil until the meat is tender. Reserve the meat and stock.
2. Prepare the Tomato Base
   In another pot, heat palm oil over medium heat. Add chopped onions and sauté until soft. Stir in the chopped or blended tomatoes and scotch bonnet pepper. Cook for 10–15 minutes until reduced and fragrant.
3. Add Egusi Paste
   Mix the ground egusi with a bit of water to form a thick paste. Add the paste in scoops to the tomato mixture. Let it cook undisturbed for a few minutes to allow the egusi to “cake” slightly, then stir gently. Cook for another 10 minutes, stirring occasionally.
4. Combine with Meat and Broth
   Add the cooked goat meat and some of the reserved stock to loosen the soup. Add ground crayfish and adjust seasoning with salt and more bouillon if needed. Simmer for 10–15 minutes to let the flavors come together.
5. Add Spinach
   Stir in the spinach and cook for another 3–5 minutes until wilted (or heated through, if using frozen). Taste and adjust seasoning as necessary.
6. Serve
   Serve hot with pounded yam, eba, amala, fufu, or rice.

Servings and Timing

• Servings: 6
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes

Variations

• Leafy greens: Swap spinach for bitterleaf, ugu (fluted pumpkin leaves), or kale for a more traditional twist
• Meat options: Use assorted meats, tripe, or smoked fish for variety
• Low-oil version: Reduce the palm oil and sauté in tomato only
• Spicy version: Increase the amount of scotch bonnet or add dried chili
• Vegetarian: Substitute meat with mushrooms or tofu and use vegetable broth

Storage/Reheating

• Storage: Cool completely and store in an airtight container in the refrigerator for up to 4 days
• Freezing: Freeze in portions for up to 2 months; thaw in the fridge before reheating
• Reheating: Warm on the stove over medium heat, adding a splash of water or broth to loosen if thickened

FAQs

What is egusi made from?

Egusi is made from ground melon seeds, specifically from a type of gourd native to West Africa. It adds a nutty flavor and thick texture to soups.

Can I use frozen spinach?

Yes, just thaw and squeeze out excess water before adding it to the soup.

What’s the best substitute for palm oil?

Red palm oil gives egusi soup its traditional taste, but you can use a neutral oil like canola or peanut oil in a pinch—just note the flavor will be different.

Is egusi soup spicy?

It can be! The spiciness depends on how much scotch bonnet or chili you add. Adjust to your heat preference.

Can I make this with chicken or fish?

Absolutely. While goat meat is traditional, you can use beef, chicken, smoked turkey, or fish.

Why does my egusi soup taste bland?

Check your seasoning—bouillon, crayfish, salt, and a good base (like goat broth) are essential. Don’t skip the simmering time either!

What’s the best side for egusi soup?

Pounded yam, fufu, or eba (garri) are the most traditional. It also goes well with rice.

How do I keep egusi from clumping?

Mix the egusi with water into a smooth paste before adding to the pot. Let it set for a few minutes in the hot oil before stirring.

Can I blend the egusi into the tomato mixture?

Yes, that’s another method called the “blended egusi” style—it gives a smoother consistency.

How do I thicken or thin the soup?

To thicken, let it simmer uncovered. To thin, add a little more stock or water gradually until it reaches your desired texture.

Conclusion

Egusi Soup with Spinach and Goat Meat is a bold, delicious, and deeply satisfying dish that showcases the heart of West African cooking. Whether you’re new to egusi or revisiting a beloved favorite, this version delivers rich flavor, nourishing ingredients, and a warming experience that pairs beautifully with traditional sides. A must-try for any lover of soulful, flavorful food.

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