Egusi Melon Seed Soup with Spinach and Smoked Fish

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A hearty Nigerian soup featuring ground egusi melon seeds simmered with spinach and smoky fish for a rich, nutty flavor. This african 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
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Ingredients

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Instructions

  1. 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.
  2. 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.
  3. Step 3: Gradually add 3 cups water or stock, stirring to combine, then bring to a gentle simmer.
  4. 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.
  5. 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.
  6. Step 6: Remove from heat and serve hot with fufu or rice.

Frequently asked questions

How long does Egusi Melon Seed Soup with Spinach and Smoked Fish take to make?

Total time is about 40 minutes (10 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Egusi Melon Seed Soup with Spinach and Smoked Fish?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep egusi melon seeds from drying out.

Can I substitute ingredients in Egusi Melon Seed Soup with Spinach and Smoked Fish?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Egusi Melon Seed Soup with Spinach and Smoked Fish for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Egusi Melon Seed Soup with Spinach and Smoked Fish?

African african like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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