Nigerian Egusi Soup

Nigerian Egusi Soup


5 people made this

Egusi soup is a Nigerian dish that is made with diced beef, fresh prawns and egusi or pumpkin seeds. Spiced with green chillies and simmered in passata sauce.


Serves: 6 

  • 130g egusi seeds or pumpkin seeds
  • 1/2 cup peanut oil
  • 750g diced casserole beef
  • 2 large tomatoes, halved
  • 1 small onion, peeled and quartered
  • 2 green chillies, seeded
  • salt and freshly ground black pepper to taste
  • 1 (700g) jar passata or tomato cooking sauce
  • 2 tablespoons tomato paste
  • 1 1/2 cups water
  • 1kg fresh prawns, peeled and deveined
  • 500g fresh spinach, diced

Preparation:15min  ›  Cook:1hour20min  ›  Ready in:1hour35min 

  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 saucepan, heat oil over medium high for 4 to 5 minutes. Add beef, stir and fry 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 beef is tender. Season with salt and freshly ground black pepper to taste.
  4. Add passata or tomato cooking sauce, tomato paste, water and prawns then simmer for 10 minutes. Add spinach and ground seeds then continue to simmer 10 minutes more.

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Reviews (4)

Katie's mom

Incredible! - 21 Jul 2008


It's a very nice soup if you're entertaining a number of people. It's unique, filled with all kinds of good stuff and very, very, very rich. It almost has a "bisque" quality to it, but "nutty" as well. I used fresh crab, which made it tiring to make -- and as careful as we were in taking the meat out of the shells, we still found shell bits in our soup. Again, highly recommended to give to people as a starter at a party. - 21 Jul 2008


This recipe really satisfies my craving for diverse cuisine. It tastes simply wonderful and I would love to see more recipes native to the African continent! - 21 Jul 2008

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