Egusi Soup: Two Methods, One Perfect Bowl

Egusi soup is one of West Africa's most beloved dishes - a rich, hearty soup thickened with ground melon seeds. There are two classic ways to make it, and the one you choose changes the texture completely. The frying method gives you firm, distinct lumps of egusi; the boiling ('caking') method gives a smoother, more dissolved finish. We'll cover both.

**What you'll need** - 2 cups ground egusi (melon) seeds - 500g assorted meat (beef, shaki/tripe, kpomo) - 1 cup palm oil - 200g smoked fish or stockfish, soaked and cleaned - 3 tablespoons ground crayfish - 2 scotch bonnets, blended - 2 handfuls chopped ugwu (pumpkin leaves) or spinach - 1 large onion, diced - 2 seasoning cubes, salt and locust beans (iru) to taste

**Prepare your base** Season and boil your assorted meat with onion, a seasoning cube and salt until tender, reserving the stock. Soak and debone your stockfish and smoked fish. Mix the ground egusi with a little water to form a thick paste if you're using the frying method, or leave it dry for the boiling method.

**Method 1: The frying method** Heat palm oil in a pot, add diced onion and fry briefly. Add your egusi paste in small lumps and let it fry gently for 8–10 minutes, stirring occasionally so it doesn't burn. The egusi will firm up and the oil will separate. Then add your meat stock, blended pepper, crayfish, iru and the meats. Simmer for 15 minutes, add your vegetables last, cook for 3 more minutes and serve.

**Method 2: The boiling (caking) method** Pour your meat stock into a pot and bring to a boil. Sprinkle the dry ground egusi over the surface in an even layer - do not stir. Cover and let it cook for 10 minutes so the egusi 'cakes'. Add palm oil, pepper, crayfish and iru, then gently break the cake into soft lumps. Add the meats and fish, simmer for 10 minutes, stir in your vegetables and finish.

**Serving** Egusi is best enjoyed with a swallow - pounded yam, eba (garri), fufu or semovita. Both methods keep well in the fridge for up to 4 days and freeze beautifully.