Egusi soup is one of those dishes that grabs you by the soul—rich, nutty, and brimming with deep flavors that reflect the heart of West African cuisine. This version of egusi soup with beef and periwinkles is inspired by southeastern Nigerian traditions, where seafood and red meat often share the same pot in perfect harmony. It’s a bold, hearty dish that pairs perfectly with fufu and transports you straight to a bustling Nigerian kitchen. Whether you're new to egusi soup recipes or you've had your fair share of african soups and stews, this rendition adds a luxurious twist with the inclusion of fresh periwinkles and tender beef chunks.
Hearty Nigerian Egusi with Beef and Periwinkles
Prep Time 25 minutes mins
Cook Time 55 minutes mins
Total Time 1 hour hr 20 minutes mins
Course Main Course, Soup
Cuisine Nigerian
Servings 6 hearty portions
Large Pot or Dutch Oven A heavy-bottomed pot works best for even heat distribution.
Blender To blend egusi with onion and water into a paste.
Wooden spoon For stirring without breaking the delicate egusi lumps.
Bowl and sieve If cleaning your own periwinkles, you’ll need these.
Proteins
- Beef 1.5 lbs – Preferably bone-in cuts like beef shank or short ribs for depth of flavor.
- Periwinkles 1 cup, cleaned and de-shelled – These sea snails add a delightful chewy texture and briny flavor.
- Stockfish optional, 1 cup, soaked and shredded – Traditional and adds umami.
- Dry fish ½ cup, shredded – Adds smokiness to the soup.
- Crayfish 2 tablespoons, ground – A must for that distinctive flavor.
Egusi Paste
- Egusi seeds melon seeds, 1½ cups, ground – The star of the show.
- Onion 1 medium, chopped – To blend into the egusi paste.
- Water ½ cup – For creating the egusi paste.
Vegetables & Seasoning
- Palm oil ½ cup – For richness and that signature red hue.
- Bitterleaf or ugu fluted pumpkin leaves – 2 cups, washed and chopped
- Fresh pepper scotch bonnet – 2, or to taste – For heat.
- Seasoning cubes 2 or more, Maggi or Knorr
- Salt to taste
Step 1: Prepare the Proteins
Start by rinsing your beef thoroughly. Place in a large pot with salt, seasoning cubes, and half a chopped onion. Add a cup of water, cover, and let it simmer for 15–20 minutes until it begins to tenderize. Then, add your soaked stockfish and shredded dry fish. Let everything cook until the beef is soft and the broth is well-seasoned. Add water as needed to keep from drying out.
Step 2: Blend the Egusi
While the meat cooks, blend your ground egusi seeds with onion and half a cup of water until you get a thick paste. Some people like to mix egusi with a little palm oil instead of water—this gives a different texture and flavor. Either method works, depending on how rich you want the soup.
Step 3: Fry the Egusi
In a separate pot or pan, heat palm oil on medium heat. Don’t bleach it—once it’s hot, add your egusi paste in spoonfuls. Stir gently and allow it to fry undisturbed for a few minutes so it forms small curds or “lumps.” These lumps are a signature texture of egusi soup. Stir occasionally to avoid burning. This should take about 10–15 minutes.
Step 4: Combine Everything
Now pour the egusi mixture into the meat pot. Stir gently, and let everything simmer together. Add your ground crayfish, chopped fresh pepper, and additional seasoning if needed. Let it cook for another 10–15 minutes, allowing all the flavors to meld together.
Step 5: Add Vegetables and Periwinkles
Gently stir in the bitterleaf or ugu and periwinkles. Let the soup cook for another 5–7 minutes until the vegetables are wilted but still green. The periwinkles should be tender yet chewy. Taste and adjust salt or seasoning cubes.
That’s it. You’ve just made a pot of egusi that’s layered with textures, bold in taste, and deeply comforting.
What to Eat with Egusi Soup
No bowl of egusi soup is complete without a traditional swallow. Here are a few perfect pairings:
- Fufu – Whether it’s cassava, yam, or plantain-based, fufu is the go-to. It’s stretchy, soft, and perfect for scooping up thick soup. For beginners, try an easy fufu recipe using instant flour.
- Pounded Yam – Smooth and slightly starchy, pounded yam is a classic pairing with egusi.
- Eba (Garri) – Made from cassava flakes, eba is slightly grainier and holds up well to heavy soups.
- Amala – A Yoruba favorite, amala is made from yam flour and offers a unique earthy flavor that complements egusi beautifully.
Best Side Pairings
Beyond the swallows, you can serve egusi with:
- Chilled zobo or ginger drink – The spice and coolness balance out the richness of the soup.
- Fried plantains – Sweet and crispy, they contrast nicely with the savory egusi.
- Steamed rice – Not traditional, but still a delicious pairing for those less familiar with swallows.
FAQs
1. What cut of beef is best for egusi soup?
Bone-in cuts like beef shank, brisket, or short ribs are ideal because they release rich flavor into the broth. However, you can also use boneless stew beef for convenience.
2. Can I use other seafood instead of periwinkles?
Yes. While periwinkles are traditional in southeastern Nigeria, you can substitute them with clams, mussels, or even shrimp. The goal is to introduce a briny, sea-salty element.
3. What vegetables work best in egusi soup?
Bitterleaf and ugu (fluted pumpkin leaves) are most common. However, you can also use spinach or kale as substitutes if you’re outside Nigeria.
4. How do I make egusi soup thicker or lighter?
To thicken, fry the egusi paste longer or reduce the liquid in your soup. For a lighter version, add more stock or water and don’t fry the egusi as long. Some ghanaian food variations even boil the egusi directly in broth without frying.
5. What’s the difference between egusi soup and ogbono or okro soup?
Egusi is made with ground melon seeds, while ogbono soup uses ground wild mango seeds that create a slippery, draw-like texture. Okro soup nigerian food includes chopped okra and also has a slimy consistency. All three belong to the rich world of african soups and stews, but offer different textures and flavors.
