Egusi Melon Seed Soup with Spinach and Smoked Fish

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A hearty Nigerian soup featuring ground egusi melon seeds simmered with spinach and smoky fish for a rich, nutty flavor. This African recipe, ready in about 40 minutes, pairs egusi melon seeds, smoked fish, spinach for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 30 min Serves 4 African cuisine 320 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

1 cup, ground egusi melon seeds
200 grams, deboned and flaked smoked fish
4 cups fresh, washed and chopped spinach
1 medium, diced onion
4 tablespoons red palm oil
3 cups water or stock
2 tablespoons crayfish powder
1, chopped scotch bonnet pepper
to taste salt
1/2 teaspoon ground black pepper

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: Heat 4 tablespoons red palm oil in a large pot over medium heat until shimmering. Add 1 medium diced onion and 1 chopped scotch bonnet pepper, sautéing for 3-4 minutes until fragrant and translucent.
Step 2: Stir in 1 cup ground egusi melon seeds and cook for 5 minutes, stirring constantly until the seeds begin to release their oils and form a thick paste.
Step 3: Gradually add 3 cups water or stock, stirring to combine, then bring to a gentle simmer.
Step 4: Add 200 grams flaked smoked fish and 2 tablespoons crayfish powder, stirring well. Simmer uncovered for 10 minutes to allow flavors to meld.
Step 5: Stir in 4 cups chopped fresh spinach, cooking for 3-4 minutes until wilted and vibrant green. Season with salt and 1/2 teaspoon ground black pepper to taste.
Step 6: Remove from heat and serve hot with fufu or rice.