Fides Kitchen – Egusi soup (Easter recipe)

By Chioma Nnagbo

Lovely friends, what plans do you have for this Easter? Is it the normal jollof rice and chicken story again? Can we change recipe this year? Lets do something traditional.

Remember we are still in our “meals on a budget month”. For this week, I will teach you how to make Egusi soups which happens to be one of the most popular local soup in Nigeria with a little token of #2,500 only.


Egusi – 400
Ugu – 100
Kpomo (cow skin) – 200
Goat meat – 800
Stock fish – 300
Dry fish – 200
Cray fish – 50
Red pepper – 50
Onion – 50
Ground pepper – 50
Okpeyi (local seasoning) – 20
Seasoning cube – 50
Palm oil – 200

TOTAL – 2,470


1 cup palm Oil
3 cups ground egusi
1/4 cup water
5 fresh red peppers, blended
1 large onion bulb, blended
Note- blend peppers and onions together to form a rough purée.
1 cup meat stock (liquid gotten after cooking the meat)
6 pieces cow skin (Kpomo), pre-cooked
6 pieces goat meat, pre-cooked
3 cups water
1/8 teaspoon opeyi (local seasoning) – optional
2 table spoons crayfish
1/2 table spoon ground pepper
3 seasoning cubes
1 cup shredded stock fish
1 cup shredded dry Fish
1 full bunch pumpkin Leaves (Ugu)


Add palm oil, blended egusi and 1/4 cup water into a large pot and place on medium heat.

Next, add blended onions and pepper purée.

Mix thoroughly to combine and fry for about 10 minutes, stirring occasionally.

Fry till you can literally see the palm oil simmering at the top and there are no more traces of water.

Next, add meat stock, stir and leave to cook for one minute.

Then add goat meat and kpomo

Add 3 cups water, then stir to combine and bring to a light boil.

Then add opeyi (local seasoning). This is totally optional but I like the flavor it adds to this soup.

The crayfish, seasoning cubes, ground pepper and salt go in next. Stir to combine and leave to cook for 5 minutes.

Then add shredded stock fish and dry fish, stir to combine.

Leave to cook for 10 more minutes.

Finally, add shredded pumpkin leaves (ugu).

Stir one last time and take off heat immediately.

Note: You can use any meat of your choice to prepare this soup. Just ensure that the meat is tender.

Serve with white rice, Eba, Pounded yam or Akpu.

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