• Egusi, roasted and ground, 1 cup
  • Bitterleaf or Spinach, washed and chopped
  • Palm oil, 2 – 3 cooking spoons
  • Beef or goat meat, one-half kilogramme
  • Seasoning, 2 cubes
  • Onion, 2 medium bulbs, diced
  • Chili pepper, 4 small pieces, diced
  • Tomatoes, 2 medium pieces, chopped
  • Dried prawns or shrimp, as desired
  • Dry fish or stock fish, as desired
  • Salt to taste


  • Soak the stock fish or dry fish in hot water for some minutes. Cut or shred the fish into pieces and remove the bones.
  • Wash the meat, add onion, seasoning, thyme, and water and allow to cook for some 10 to 15 minutes. Remove the pot from the heat.
  • Next, mix the ground egusi with some water and a little salt. Add diced onion, pepper, and tomato and mix well to form a paste.
  • Heat two cooking spoons of oil in a pot, add the egusi mixture. Allow to fry for some 5 minutes.
  • Add the stock fish and cooked meat, and a little broth from the earlier cooked meat; cover the pot and allow to simmer for 5 minutes.
  • It is time to add the chopped bitterleaf or spinach to the pot. Stir in the vegetable and allow to simmer again for another 5 to 10 minutes.
  • You may add more stock if you desire.
  • Your egusi and vegetable soup is ready to be savoured with fufu, eba, amala, iyan, tuwo masara or even boiled rice.

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