How to Make Egusi Soup Without Frying
You are about to read: how to prepare egusi soup without frying.
Egusi Soup isn’t just any food for my Nigerian family, it’s almost everyone’s favorite.
In my house till today, Sunday evenings are never complete without the sound of a mortar and pestle pounding away, the rich smell of palm oil and ogiri okpeyi filling the air, and the suspense of whether the swallow of the day would be pounded yam, eba, fufu (akpu) or semo.
My grandmother who lived with us, while we were much younger, always said, “If your egusi doesn’t announce itself with aroma before it gets to the dining table, start again my child!” And honestly, she wasn’t wrong.
Egusi soup is one of those Nigerian soups that ties us back to our roots no matter where we are. If you’re Yoruba, Igbo, Edo, or Hausa, each region has its own delicious taste and way of preparing, but pounding the egusi seeds before cooking remains one of the most traditional steps that gives the soup its authentic taste.
Sure, blenders have made the process quicker, but if you’ve ever eaten egusi made the pounding way, you’ll agree it just tastes differently, richer, and with that unmistakable home-cooked depth.
In this post, I’ll show you how to prepare egusi soup the Nigerian way by pounding and of course reveal how to avoid the mistakes that can make your egusi watery or even bland.
So, at this point, I want to believe your ingredients, mortar and pestle are handy right?, let’s get into how to prepare egusi soup without frying.
Why Pound Egusi Instead of Blending?
In today’s kitchens, the blender has become the go-to tool for grinding egusi and everyother edible. It’s fast, convenient, and saves you from the sweat of pounding with a mortar and pestle.
But ask any old-school Nigerian cook or our strong grannys, and they’ll tell you there’s something special about the pounded method that no blender can fully capture.
When egusi is pounded, the seeds release their natural oils slowly, creating a creamier, more flavorful base for the soup.
The texture also comes out slightly grainy but smooth enough to bind well with palm oil and seasonings.
You shuld know that this is what gives egusi soup that rich, layered taste many of us remember from childhood.
Beyond taste and texture, pounding is also part of the cultural experience. It connects us to the traditional way of cooking, where meals were prepared with patience and care.
Many families still believe that food prepared this way carries more intentionality, and anyone who has had both versions will agree, the difference is clear.
So while blenders may save time, pounding egusi remains the choice for those who want to enjoy soup that tastes truly authentic, rich, and deeply satisfying.
Ingredients
- Egusi (Melon Seeds): The star of the soup, giving it a flavor and creamy thickness. Some prefer it smooth, others like it grainy depending on tradition and preference.
- Palm Oil: Adds that classic red color and rich, earthy taste. Essential for bringing out the aroma of spices.
- Assorted Proteins: Goat meat, beef, stockfish, and kpomo make the soup rich and tasty. Each tribe leans toward its favorite mix. Like the Yoruba love goat meat, Igbo often add more stockfish and dry fish.
- Vegetables: Bitterleaf adds a bold bite (which I will be using in this recipe), ugu (pumpkin leaves), while spinach is the go-to option abroad.
- Seasonings: Crayfish, stock cubes, pepper, onions, Ogiri okpenyi, Uziza seeds, and salt, this combo is what gives egusi its signature Nigerian flavor.
- Broth or Water: Meat stock enriches the taste, while water is a simple substitute if seasoned well.
How to Pound Egusi Properly
Traditionally, egusi is pounded using a mortar and pestle, and the goal is to get a smooth paste that holds together when cooked. Here’s how to do it right:
- Roast or Sun-Dry First: Make sure your egusi seeds are well-dried. This prevents them from clumping or tasting raw.
- Use a Clean Mortar and Pestle: Pour a small batch of seeds into the mortar so it’s easier to control and pound.
- Pound in Batches: Don’t overload the mortar. Pound gently in a circular motion until the seeds start releasing oil and form a paste.
- Aim for Consistency: Some people like a very smooth paste, others stop earlier for a slightly grainy texture. Both work, it’s a matter of taste and choice.
- Alternative Hack: If you don’t have a mortar, a grinding stone (traditional) or pulsing in a food processor can mimic the effect, but nothing quite beats the hand-pounded texture.
Sprinkle in a tiny pinch of salt while pounding, it helps the seeds break down faster.
How to make egusi soup step by step
Making egusi soup with pounded seeds isn’t complicated, it’s just about adding each ingredient at the right time so the flavors build up nicely. Here’s how to do it:
- Prepare the Proteins:
Wash and season your meat, stockfish, or kpomo. Boil until tender, keeping the stock for later.
2. Heat the Palm Oil:
Warm palm oil in a pot (don’t bleach it). Add onions and a little crayfish to release aroma and add some egusi and mould. (keep out the rest).
3. Mould the Egusi Paste:
After pounding, scoop the egusi paste into small lumps or balls. Drop them gently into the hot oil and let them firm up a bit, this gives you those tasty egusi lumps many Nigerians love.
4. Fry Gently:
Stir the egusi lightly so it fries without burning. The paste should thicken and release some oil.
5. Add the Stock:
Pour in the reserved meat stock gradually, stirring so the egusi blends smoothly without breaking the lumps completely. Adjust with water if needed.
6. Season the Soup:
Add your proteins, pepper, crayfish, stock cubes, and salt. Let it simmer so all the flavors come together.
7. Add Vegetables Last:
Stir in bitterleaf, ugu, or spinach just before turning off the heat. This keeps the veggies fresh and vibrant.
Don’t rush the frying stage, properly fried egusi gives the soup its signature taste. Skipping it often leads to a watery or bland pot.
Health and Nutritional Benefits
Egusi soup isn’t just delicious, it’s also packed with nutrients that make it a wholesome meal:
- Rich in Protein and Healthy Fats: Egusi seeds are high in plant protein and good oils that support energy and heart health.
- Loaded with Vitamins and Minerals: The vegetables (ugu, spinach, or bitterleaf) provide iron, vitamin A, and fiber for better digestion.
- Boosts Immunity: Crayfish, pepper, and onions add antioxidants that help the body fight off infections.
- Complete Meal with Swallow: When paired with pounded yam, eba, or fufu, it becomes a balanced dish that keeps you fuller for longer.
So while you’re enjoying a delicious bowl of egusi, you’re also nourishing your body with all the essentials it needs.
Regional Variations of Egusi Soup
Egusi soup might be loved across Nigeria, but each region has its own unique touch that makes the flavor stand out:
- Yoruba Style: Often cooked with locust beans (iru) for a deep, earthy flavor. It’s usually thicker and packed with assorted meats.
- Edo Style: Sometimes includes blended tomatoes and peppers, which give the soup a reddish tint and lighter consistency.
- Hausa/Northern Style: Tends to be lighter and paired with tuwo shinkafa (rice swallow), with less oil and more emphasis on spices.
No matter the region, the heart of egusi soup remains the same, but these little twists show just how versatile and culturally rich this dish is.
Common Mistakes to Avoid
Egusi soup can be tricky sometimes, but avoiding these common mistakes will help you get it right every time
- Burning the Egusi: Frying on high heat or leaving it unattended can scorch the seeds, leaving a bitter taste.
- Too Much Water: Adding excess liquid makes the soup watery instead of thick.
- Overcooking Vegetables: Adding ugu, spinach, or bitterleaf too early makes them soft and dull in color, so add them last to keep them fresh and green.”
- Skipping Proper Seasoning: Forgetting crayfish, pepper, or salt balance can leave the soup tasting flat and bland.
- Ignoring the Stock: Throwing away the meat stock is a waste, it’s the secret to a flavorful base.
Cultural Significance & Memories
Egusi soup goes beyond being just a meal, it’s tied to culture, family, and celebration. In many Nigerian homes, it’s the dish that shows up at weddings, naming ceremonies, Christmas gatherings, and even casual Sunday lunches.
A pot of egusi has a way of bringing everyone to the table, no matter how busy they are.
Know that Egusi is often one of the first soups Nigerians abroad try to recreate because it reminds them of home and it’s quite easy to prepare.
You just read: how to prepare egusi soup without frying .
So tell me, how do you like your egusi, pounded smooth or blended quick? And will you be trying this recipe soon? I’d love to read from you in the comments!
