Egusi Soup (Melon)

Cooking Egusi (Melo) 


  • Beef (cooked)
  • Fresh pepper (ground)
  • Tartashe (ground)
  • Fresh Tomatoes (ground)
  • Onions (ground)
  • Dry fish (washed)
  • Shaki (cooked) – optional
  • Pomo (cooked)
  • Egusi (ground) – 3 cups  [click]
  • Stockfish pieces (cooked)
  • Water leaves (wash and shredded)
  • Bitter leaves (washed)
  • Seasoning cubes
  • Iru (locust beans)
  • Palm oil
  • Salt to taste
  • Stock and water


  1. Heat palm oil in a clean pot for 1 minute.
  2. Add the pepper, tomatoes, onions, tartashe, iru.
  3. Fry for 10 minutes.
  4. Add cooked beef, dry fish, cooked shaki (optional) and seasoning.
  5. Let it cook for 5 minutes.
  6. Add the ground egusi, cover the pot, don’t stir and cook on low heat for 10 minutes. [click]
  7. Add stock or water and bitter leaves.
  8. Stir gently, taste and add salt if required.
  9. Cover and cook for another 10 minutes on low heat for another 3 minutes.
  10. Finally, take down and serve hot with Eba, Pounded yam, Amala and semovita.
  11. Preferably, Pounded yam and semovita.
  12. Your choice.