Easy Egusi Soup — Perfect for Meal Prep
Egusi soup is a Sunday staple in my home, the kind of soup my mother always made in a big pot so there'd be enough for the whole week. I love that it only gets better after a day or two in the fridge. My favorite way to eat it is with pounded yam or fufu 😁
#CookpadApron2026
Easy Egusi Soup — Perfect for Meal Prep
Egusi soup is a Sunday staple in my home, the kind of soup my mother always made in a big pot so there'd be enough for the whole week. I love that it only gets better after a day or two in the fridge. My favorite way to eat it is with pounded yam or fufu 😁
#CookpadApron2026
Open in Cookpad AppSteps
- 1
In a pot, combine the meat and fish with ½ tablespoon of salt, ½ tablespoon of grounded fresh pepper and 2 seasoning cubes. Cook over medium heat for 10 minutes, until well seasoned.
- 2
Place a clean pot on the fire and add 1 cooking spoon of palm oil. Add the ground melon (egusi) and stir continuously for at least 2 minutes over low heat to prevent burning.
- 3
Add the cooked meat and fish, along with their stock, into the melon mixture and stir to combine. Add the vegetables, allow the soup to simmer briefly, then remove from heat. The salt, pepper and seasoning used earlier is sufficient for the soup. Your egusi soup is ready to serve.
Tips
Fry the melon gently over low heat to avoid clumping.
Cook meat and fish first, the stock adds depth.
Add vegetables last, boil briefly to keep their color.
Taste before adding extra salt; the stock is often enough.
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