Stewed Nigerian Egusi Soup with Leafy Greens

By AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

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 hearty, thick melon seed stew enriched with tender greens and a savory blend of spices that create a deeply satisfying Nigerian classic. This African recipe, ready in about 55 minutes, pairs egusi seeds (melon seeds), palm oil, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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: 15 min Cook: 40 min Serves 4 Nigerian cuisine 450 cal/serving

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Ingredients

1 cup, ground egusi seeds (melon seeds)
1/2 cup palm oil
1 large, finely chopped onion
4 cups chopped fresh spinach or ugu leaves
2 tbsp, ground dried crayfish
1 small, finely chopped scotch bonnet pepper
3 cups water or stock
2 (or 2 tsp bouillon powder) seasoning cubes
1 tsp salt
1 cup, shredded (optional) cooked beef or goat meat

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Instructions

Step 1: Heat 1/2 cup palm oil in a large pot over medium heat until hot but not smoking. Add 1 large finely chopped onion and 1 small finely chopped scotch bonnet pepper, sautéing for 5 minutes until onions soften.
Step 2: Stir in 1 cup ground egusi seeds and cook, stirring frequently, for 8 minutes until the mixture thickens and releases a nutty aroma.
Step 3: Add 3 cups water or stock, 2 tbsp ground dried crayfish, 2 seasoning cubes, and 1 tsp salt. Stir well and simmer uncovered for 15 minutes to develop flavors and thicken the soup.
Step 4: Fold in 4 cups chopped fresh spinach or ugu leaves and 1 cup shredded cooked beef or goat meat if using. Cover and simmer for another 10 minutes until greens are tender.
Step 5: Taste and adjust seasoning with extra salt or seasoning cube if needed. Serve hot with fufu, pounded yam, or rice.