How to Make the Most Delicious Egusi Soup (Auntie J’s Style)
How to Make the Most Delicious Egusi Soup (Auntie J's Style)
When you step into my kitchen to learn egusi soup, I always tell you the same thing: take your time, pay attention, and let the food know you care. This recipe will guide you step by step, with helpful notes from an experienced cook.
Ingredients (Serves 6 to 8)
- 2 cups ground egusi (melon) seeds
- 1 kg assorted meat such as beef, goat, or a mix
- Smoked fish or stockfish if you like deeper flavor
- Half to three quarters cup palm oil
- 1 large onion, chopped or blended
- 2 to 3 Scotch bonnet or habanero peppers
- 2 tablespoons ground crayfish
- 2 to 3 seasoning cubes or to taste
- Salt to taste
- Chopped greens such as spinach, ugu, or bitterleaf
- About 4 cups of water or meat stock
Ingredients (Serves 6 to 8)
- 2 cups ground egusi (melon) seeds
- 1 kg assorted meat such as beef, goat, or a mix
- Smoked fish or stockfish if you like deeper flavor
- Half to three quarters cup palm oil
- 1 large onion, chopped or blended
- 2 to 3 Scotch bonnet or habanero peppers
- 2 tablespoons ground crayfish
- 2 to 3 seasoning cubes or to taste
- Salt to taste
- Chopped greens such as spinach, ugu, or bitterleaf
- About 4 cups of water or meat stock
Ingredients (Serves 6 to 8)
- 2 cups ground egusi (melon) seeds
- 1 kg assorted meat such as beef, goat, or a mix
- Smoked fish or stockfish if you like deeper flavor
- Half to three quarters cup palm oil
- 1 large onion, chopped or blended
- 2 to 3 Scotch bonnet or habanero peppers
- 2 tablespoons ground crayfish
- 2 to 3 seasoning cubes or to taste
- Salt to taste
- Chopped greens such as spinach, ugu, or bitterleaf
- About 4 cups of water or meat stock
Step by Step Method
Step 1: Prepare and Cook the Meat
Wash the meat thoroughly. Season lightly with salt and one seasoning cube. Place in a pot and add enough water to cover it. Bring it to a boil and then reduce the heat to allow it to cook slowly. If you are using smoked fish or stockfish, add it now so it softens and blends with the stock. Skim off any foam on the surface to keep your stock clean.
Auntie Tip: Slow cooking helps the meat become tender and gives you a rich, steady base for your soup.
Step 1: Prepare and Cook the Meat
Wash the meat thoroughly. Season lightly with salt and one seasoning cube. Place in a pot and add enough water to cover it. Bring it to a boil and then reduce the heat to allow it to cook slowly. If you are using smoked fish or stockfish, add it now so it softens and blends with the stock. Skim off any foam on the surface to keep your stock clean.
Auntie Tip: Slow cooking helps the meat become tender and gives you a rich, steady base for your soup.
Step 1: Prepare and Cook the Meat
Wash the meat thoroughly. Season lightly with salt and one seasoning cube. Place in a pot and add enough water to cover it. Bring it to a boil and then reduce the heat to allow it to cook slowly. If you are using smoked fish or stockfish, add it now so it softens and blends with the stock. Skim off any foam on the surface to keep your stock clean.
Auntie Tip: Slow cooking helps the meat become tender and gives you a rich, steady base for your soup.
Step 1: Prepare and Cook the Meat
Wash the meat thoroughly. Season lightly with salt and one seasoning cube. Place in a pot and add enough water to cover it. Bring it to a boil and then reduce the heat to allow it to cook slowly. If you are using smoked fish or stockfish, add it now so it softens and blends with the stock. Skim off any foam on the surface to keep your stock clean.
Auntie Tip: Slow cooking helps the meat become tender and gives you a rich, steady base for your soup.
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Wash the meat thoroughly. Season lightly with salt and one seasoning cube. Place in a pot and add enough water to cover it. Bring it to a boil and then reduce the heat to allow it to cook slowly. If you are using smoked fish or stockfish, add it now so it softens and blends with the stock. Skim off any foam on the surface to keep your stock clean.
Auntie Tip: Slow cooking helps the meat become tender and gives you a rich, steady base for your soup.
Meet Auntie Jane, the heart behind Spitfire Grills. She has nurtured her kitchen business for nine years, growing it with steady hands, careful tasting, and a real love for feeding people well.
She cooks with intention, patience, and a generous hand. Every recipe she shares has been tested in real kitchens, refined with experience, and sprinkled with the kind of wisdom only a true cooking auntie can give. She understands spices the way some people understand music, and she knows exactly how to help flavors settle into themselves.
