Egusi Soup

Egusi soup is named for the ground melon seeds that give it body, and it is one of the most beloved soups across Nigeria, Ghana, and Cameroon. It is a regular at family dinners and a must at celebrations, where it is served the old way — eaten with the fingers, using a ball of smooth fufu or pounded yam to scoop up every bit. Every home seasons it a little differently, and every cook is proud of theirs.

A rich, nutty bowl where the spoon stands up

The soup is gloriously thick, thick enough that a spoon nearly stands in it, with a toasty nuttiness from the egusi and a deep, glossy richness from palm oil. Tender beef and smoky fish hide inside the sauce, while leafy greens stirred in at the end add freshness and color. Serve it hot with a pile of fufu alongside, and don’t be shy about going back for seconds.

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