Everyday Kitchen

Ethiopian/West African · Dinner

Egusi Soup

Draft recipe — not kitchen-tested
Non-vegEasy

Diet: Non-veg · High-protein

Egusi Soup is a Ethiopian/West African dish. Ground egusi thickens as it cooks; add broth gradually.

Prep
25 min
Cook
75 min
Total
100 min
Servings
6
Difficulty
Easy
Cuisine
Ethiopian/West African
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

Jump to recipe

Representative photograph of Egusi Soup. The photograph shows egusi soup in a cooking pan; its meat and greens can differ from this beef-and-spinach draft.
The photograph shows egusi soup in a cooking pan; its meat and greens can differ from this beef-and-spinach draft. Representative photograph of Egusi Soup. Garnishes and presentation may differ. This is not a tested result of this draft. Photo credit and licence
0 of 3 steps complete

Screen wake-lock status will appear when cooking view starts.

Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 6

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

Meat

Sauce

Finish

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.

Steps

Meat · About 60 min

  1. Simmer 600 g beef chuck, cubed, 1200 ml water, 150 g onion, chopped, 1 tsp salt covered 50–60 minutes until beef is tender.

    Check: Look for this result: beef is tender.

Sauce · About 10 min

  1. Cook tomato and pepper in oil from 80 ml red palm oil, 300 g tomatoes, blended, 150 g red pepper, blended, 200 g ground egusi, 150 ml water 10 minutes. Mix egusi with its water, spoon into sauce and cook 5 minutes.

Combine · About 10 min

  1. Add meat with broth and 300 g spinach, 25 g ground dried crayfish; simmer 10 minutes, stirring gently.

Tips

  • Ground egusi thickens as it cooks; add broth gradually.
  • Use the texture and doneness checks in the method; cooking times depend on your pan and heat.

Substitutions

  • Use ground pumpkin seeds for a different flavour if egusi is unavailable.

Storage

  • Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
  • Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
  • For sauces and soups, add a little water if thick and reheat gently. Crisp coatings soften after storage.

Make ahead

  • Prepare the measured ingredients for Egusi Soup one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

FAQ

What matters most when making Egusi Soup?

Ground egusi thickens as it cooks; add broth gradually.

What can I substitute in Egusi Soup?

Use ground pumpkin seeds for a different flavour if egusi is unavailable.

Can I prepare Egusi Soup ahead?

Prepare the measured ingredients for Egusi Soup one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

Related recipes