Slow-Simmered Nigerian Egusi Soup with Spinach

By AislePrompt Editorial · Published 2026-05-02 · Updated 2026-05-02

A hearty Nigerian soup made from ground melon seeds, tender spinach, and rich palm oil, perfect served with fufu or rice. This African recipe (gluten-free, vegetarian option), ready in about 50 minutes, pairs egusi (melon) seeds, palm oil, fresh spinach leaves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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.

Ingredients

• 1 cup, ground egusi (melon) seeds
• 1/3 cup palm oil
• 4 cups, chopped fresh spinach leaves
• 1 medium, diced onion
• 2 tbsp crayfish powder
• 1, finely chopped scotch bonnet pepper
• 3 cups beef stock or water
• 1 tsp salt
• 1/2 tsp ground black pepper
• 1 cube, crushed seasoning cube

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

Instructions

1. Step 1: Heat 1/3 cup palm oil in a large pot over medium heat until hot but not smoking, about 2 minutes.
2. Step 2: Add 1 medium diced onion and 1 finely chopped scotch bonnet pepper to the oil, sauté for 5 minutes until fragrant and the onions are translucent.
3. Step 3: Stir in 1 cup ground egusi (melon) seeds and cook for 7 minutes, stirring frequently to prevent burning and to allow the seeds to release their oils and thicken the mixture.
4. Step 4: Gradually pour in 3 cups beef stock or water while stirring continuously to form a thick soup base.
5. Step 5: Add 2 tbsp crayfish powder, 1 tsp salt, 1/2 tsp ground black pepper, and 1 crushed seasoning cube, mixing well.
6. Step 6: Cover the pot, reduce heat to low, and simmer the soup gently for 20 minutes, stirring occasionally to prevent sticking.
7. Step 7: Add 4 cups chopped fresh spinach leaves, stir into the soup, and cook uncovered for an additional 5 minutes until the spinach wilts and incorporates into the soup.
8. Step 8: Adjust seasoning if needed, then serve hot with fufu, pounded yam, or rice.