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Egusi Soup with Spinach and Goat Meat

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Egusi Soup with Spinach and Goat Meat is a rich and hearty West African dish made with ground melon seeds, tender goat meat, and leafy spinach. It’s thick, flavorful, and commonly served with pounded yam or fufu.

Ingredients

Scale
  • 1 lb goat meat, cut into pieces
  • 1 tsp salt
  • 1 tsp seasoning powder or bouillon
  • 1/2 tsp black pepper
  • 1 small onion, chopped
  • 2 cups water (for boiling meat)
  • 1/2 cup palm oil
  • 1 cup ground egusi (melon seeds)
  • 2 cups fresh or frozen spinach, chopped
  • 2 cups beef or chicken broth
  • 1/2 cup ground crayfish
  • 2–3 tbsp ground dried pepper (to taste)
  • 1 smoked fish or stockfish (optional), deboned and flaked
  • 1 tbsp ground ogiri or locust beans (optional)

Instructions

  1. Season goat meat with salt, seasoning powder, black pepper, and chopped onions. Add water and boil until tender. Reserve the broth.
  2. Heat palm oil in a pot over medium heat. Add ground egusi and stir constantly to toast for 3-5 minutes until it begins to thicken and clump.
  3. Slowly add broth while stirring to form a thick soup base.
  4. Add cooked goat meat, crayfish, pepper, smoked fish (if using), and ogiri. Simmer for 10-15 minutes to blend flavors.
  5. Stir in chopped spinach and cook for another 5 minutes until wilted and well mixed.
  6. Adjust seasoning and consistency with more broth or water as needed. Serve hot with pounded yam, fufu, or rice.

Notes

  • Egusi can be blended with water into a paste before frying for a different texture.
  • Substitute spinach with bitterleaf or ugu for a traditional touch.
  • Soak smoked fish in hot water to soften and remove bones easily.

Nutrition

Find it online: https://ukfinda.com/egusi-soup-with-spinach-and-goat-meat/