Stewed Nigerian Egusi Soup with Leafy Greens

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

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-inspired african ready in about 55 minutes pairs ground egusi seeds (melon seeds), palm oil, large, finely chopped 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.

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

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. Step 5: Taste and adjust seasoning with extra salt or seasoning cube if needed. Serve hot with fufu, pounded yam, or rice.