Apart from anything that has to with Jollof (rice, spaghetti, e.t.c), one food I also enjoy and can lose home training for is Egusi soup. This soup is a gift from heaven, the blessed individual that discovered that melon seeds can be eaten this way deserves a special seat by the right hand side of Jesus.

Egusi, which is properly known as “Egwusi”, is one of the Igbo native soups, generally accepted and loved in almost all parts of the country. My love for this soup makes me open and ready to learn any new method of cooking, as long as it is nice.

My neighbor taught me this method recently (my God will bless Mummy Segun), and all those that have tasted it glorified to the goodness of God in the life of my Egusi. Before we dive into the directions, let us talk about the benefits of Egusi.

Benefits of Egusi

  • It helps to improve the skin.
  • It reduces Inflammation.
  • It prevents malnutrition.
  • It also improves appetite.

You can continue here for more benefits.

Ingredients Used

Depending on my taste, the size of my pocket, the availability of the ingredients, this is the list of ingredients I used in preparing this particular dish.




  • Mix your blended egusi with diced onions, and then add little water. I used to mix the egusi with maggi, but I was told that since there was stock, there is no need for that. I actually prefer the taste when mixed with onions.

egusi with diced onions

  • Pour your red palm oil into a dry pot to fry with minimum heat. The oil shouldn’t get too hot.
  • Add sliced onions and your locust beans to the heated oil.
  • Then you add the already mixed egusi with onions to the oil. You have to be quick, because it must not burn.

boiling egusi

  • After frying for a minute or two, add the blended pepper.
  • Then the stock goes in into the pot too. Be careful of the amount of stock that goes in, if you don’t want it to be watery. I like mine not too thick, because of when I want it with rice.
  • Allow to simmer for a while. If you do not let the egusi cook properly at this stage, it might make you purge.
  • Add salt and maggi to taste.
  • You can now add the stock fish, chicken, and turkey (plus whatever you want in it too).
  • The pumpkin leaves (ugwu) should follow suit. You sprinkle the leaves on top of the egusi, and close the post to cook for a while.
  • After a minute or two, Egusi is ready.




To make the leaves remain green and not overly cooked, pour water into a big bowl, and put your pot of soup inside the water. This is to reduce the heat inside the pot of soup, immediately after cooking.
When you are done, this is what your soup should look like.

how to prepare egusi

I hope you enjoyed the post. If i were to serve you this, what will you want it with? Let me know in the comment section.

I will go for pounded yam anytime anyday.


My name is Oso Ayomide Susan, you can just call me Susanspecs!!!.


  1. Reply


    February 7, 2019

    Oya!!! Please put the yam on fire??

    • Reply


      February 7, 2019

      As long as you’re ready to pound the yam, I’m at your service ???

  2. Reply


    February 7, 2019

    This is exactly how I cook my egusi. I still made one over the weekend and I am still enjoying it. I can do anything for home made egusi and pounded yam. My mouth is watery already just by staring at this pictures.

    • Reply


      February 7, 2019

      Emphasis on home-made egusi o. I’m always scared of eating egusi elsewhere, before I’ll purge my intestines out.

      I’ve added egusi to the list of meals I’m eating anytime I come visiting??

      • Debs

        February 7, 2019

        No problem, I’d be your chef solely for that.

  3. Reply


    February 7, 2019

    Very early this morning you have made me very hungry ??…please pound the yam fast am on my way to wherever you are and let the ponmo on my own Egusi be interlocking itself with meat and fish …it’s not a joking sturv!

    • Reply


      February 7, 2019

      Lol. You are my baby girl, you’re welcome anytime any day.

  4. Reply

    Erhime Olotewo

    February 7, 2019

    Nice post Madam Ayo, also nice pictures as well, it makes me want to eat it right now.

    I would prefer using Fufu (Akpu like it’s normally called in the East).

    • Reply


      February 7, 2019

      Thank you very much. Now that you mentioned fufu, I can’t get it out of my head.

  5. Reply


    February 7, 2019

    Uhmmm….someone like me who doesn’t really like all these kind soup, was just salivating all through. This is how I prepare mine too but the tip u gave, I am trying it next time. So, you’ve officially added cooking to your list of talents… Weldone Ma!!!

    • Reply


      February 7, 2019

      Lol. Make sure to come back to tell me if the tip worked fine for you o

  6. Reply

    Mummy Segun

    February 7, 2019

    I am proud of you Ayo. You have learnt well

  7. Reply


    February 8, 2019

    This looks so good. It’s making me hungry and yes the person that discovered egusi soup deserves all the accolades.

  8. Reply


    February 10, 2019

    Egusi isn’t really my type. Because of the devilish friend I have, pimples.. nice post anyway


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