Nigerian-Style Egusi Soup with Spinach & Chicken

By AislePrompt Editorial · ·

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 developed and reviewed.

A rich, nutty soup featuring ground egusi seeds, tender chicken, and vibrant spinach, traditionally served with fufu. This West African-inspired soup recipe, ready in about 45 minutes, pairs ground egusi seeds, chicken thighs, palm oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 510 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: 20 min Cook: 25 min Serves 4 West African cuisine 510 cal/serving
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Ingredients

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Instructions

  1. Step 1: Season 1 lb chicken thighs with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp palm oil in a pot over medium heat, add chicken, and cook for 5 minutes per side until golden brown. Remove chicken and set aside.
  2. Step 2: In the same pot, add 1 cup diced onions and cook for 4 minutes until softened. Add 3 minced garlic cloves and cook for 1 minute until fragrant.
  3. Step 3: Stir in 1 cup chopped tomatoes, 1 tsp thyme, and 1/2 cup ground egusi seeds, cooking for 5 minutes until the mixture thickens and the egusi seeds release oil, stirring constantly to prevent burning.
  4. Step 4: Return chicken to the pot, add 2 cups stock, and bring to a simmer. Cover and cook for 15 minutes until chicken is tender.
  5. Step 5: Stir in 1/4 cup ground crayfish, 2 cups chopped spinach, and cook for 3 more minutes until spinach wilts. Taste and adjust seasoning with salt and pepper. Serve hot with cooked fufu.

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