Egusi Soup from Africa

Egusi Soup from Africa


39 people made this

About this recipe: This Nigerian soup uses meat covered in egusi or pumpkin seeds and cooked in a rich tomato gravy. Any combination of crab, prawns and smoked fish can be used in place of the prawns. Enjoy it with traditional Eba bread.


Serves: 6 

  • 100g egusi seeds or pumpkin seeds
  • 100ml peanut oil
  • 675g diced beef stew meat
  • 2 large tomatoes, halved
  • 1 small onion, quartered
  • 2 green chillies, seeded
  • salt and freshly ground black pepper to taste
  • 600g tomato paste
  • 3 tablespoons tomato purée
  • 350ml water
  • 1kg fresh prawns, peeled and deveined
  • 500g fresh spinach, chopped

Prep:15min  ›  Cook:1hr20min  ›  Ready in:1hr35min 

  1. Place seeds in a blender or food processor and process for 30 to 40 seconds, until mixture is a powdery paste. Set aside.
  2. In large pot, heat oil over medium high heat for 4 to 5 minutes. Add beef and sauté for 3 to 5 minutes, or until browned but not cooked through.
  3. Place tomatoes, onions and chillies in a blender or food processor and process for about 30 seconds or until smooth. Add tomato mixture to beef, reduce heat to medium low and cover. Cook for 40 to 50 minutes or until meat is tender. Season with salt and freshly ground black pepper to taste.
  4. Add tomato paste, tomato puree, water and prawns and simmer for 10 minutes.
  5. Add spinach and ground seeds and continue to simmer 10 minutes more.

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