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Meat, Africa and overseas

Egusi soup with beef and rice

Egusi soup is a thick Nigerian dish made with ground melon seeds, beef and spinach, served with white rice. For 4 people, it takes 1 hour 15 minutes and medium skill, at a cost of €4 per person. The key to success is letting the egusi paste set into small clumps before stirring it into the broth.

Tonight, a big festive dish from Nigeria with a thick egusi soup, tender beef and spinach, served with white rice.

Egusi soup with beef and rice
Total time
1 h 15
Difficulty
Medium
Cost per person
€4.00
Calories per person
590 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter

Egusi soup gets its thick, slightly lumpy texture from ground melon seeds, which form soft little clumps as soon as they hit the hot broth. The beef turns tender after a long simmer, the spinach stirred in at the end keeps its color and freshness, and the chili pepper wakes up the whole pot without overpowering the other flavors.

This is a festive, generous dish, perfect for a Sunday when you have time to let the beef simmer slowly. It appeals to anyone who loves braised dishes and new flavors, best shared with family or friends around a big bowl of warm white rice.

The ingredients

4 people

Butcher

  • Beef for braising 600 g

Pantry

  • Ground melon seeds (egusi) 200 g
  • Crushed tomatoesoften in the pantry 200 g
  • Palm oil or peanut oiloften in the pantry 5 tbsp
  • White riceoften in the pantry 320 g
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Fresh spinach 500 g
  • Onions 2
  • Chili pepper 1

The step by step recipe

  1. Cook the beef cut into cubes with one onion, salt and pepper in water, covered. 40 min

    Keep the broth, it becomes the base of the soup.

  2. Mix the ground seeds with a little water to form a thick paste. 5 min

    Without egusi seeds, blend hulled pumpkin seeds instead, the result is very close.

  3. Heat the oil, sauté the other onion and the tomatoes, then add the egusi paste in small clumps. 10 min

    Don't stir right away, let the clumps set for a few minutes first.

  4. Pour in the broth and the beef, add the chili pepper and let it simmer, then stir in the chopped spinach. 15 min

    Add the spinach at the end so it keeps its bright green color.

  5. Cook the rice in salted water and serve it with the soup. 11 min

    A drizzle of red oil on the plate brings the dish to life.

Our tips to get it right

  • Pick melon seeds that smell faintly nutty and fresh, not rancid, since stale seeds give the soup a bitter edge.
  • Let the beef simmer covered without rushing it, that slow cooking is what builds the rich broth the whole soup relies on.
  • Taste the chili before adding the whole pepper, some chilies are far stronger than others and the soup should stay balanced.

The variations

  • Swap the fresh spinach for chopped amaranth or collard greens, both common choices in West African cooking.
  • For a vegetarian version, replace the beef with chickpeas or firm tofu and use vegetable broth instead of meat broth.
  • To save time, start with beef already cut into small pieces and cut the beef cooking time to 25 minutes, the meat will be slightly less tender but the soup still works.

What to serve it with

  • Warm white rice
  • Fried plantain
  • Sparkling water with lemon

Storage

Egusi soup keeps 3 days in the fridge in a sealed container. It freezes well for up to 2 months, ideally without the rice. Reheat gently in a pot, adding a splash of water if it has thickened.

Questions about this dish

Can you replace egusi seeds if you can't find them?

Yes, hulled pumpkin seeds blended into a powder give a very close result. They're usually easier to find in health food stores or bulk bins.

Why do you form little clumps with the egusi paste?

This traditional technique lets the seeds cook gently and form small flavorful lumps instead of dissolving completely into the broth. That's what gives the soup its signature texture.

Can you make egusi soup ahead of time?

Yes, it actually tastes better reheated the next day once the flavors have had time to blend. Make the soup without the spinach and stir in fresh spinach only when reheating.

What oil can you use instead of palm oil?

Peanut oil works well and gives a more neutral taste. Palm oil traditionally adds an orange color and a stronger flavor.

How long does it take to make an egusi soup with beef and rice?

Count 1 h 15 in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in an egusi soup with beef and rice?

About 590 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does an egusi soup with beef and rice cost?

About €4.00 per serving, or €16.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains none of the major allergens tracked by Mon Chou. Always check the labels of the products you buy.

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