A rich, hearty West African dish perfect with fufu or pounded yam.

This is the recipe that I have catered to my taste.

Ingredients:

Serve with Fufu or Pounded Yam 👉 Shop Fufu here

3-4 lbs meat (goat, beef, or chicken)

2 limes + 2 cups vinegar (to clean meat)

2 large onion (divided)

4 bouillon cubes (vegetable or chicken)

1 tsp thyme

Olive oil (for frying)

3 red bell peppers

6 large tomatoes

4 garlic cloves

4 scotch bonnet peppers (optional for spice)

2 tbsp red palm oil

1 can of tomato paste

1 pack Egusi Soup Mix 👉 Get it on Amazon

5 tsp paprika

2 bags frozen spinach, thawed

Total Cooking Time: 5 hours 30 minutes

Quick Cooking Steps:

1. Clean & Season Meat:
   Wash with lime & vinegar, season with spices.
2. Boil Meat (3 hrs):
   Add 1 chopped onion, 1 tsp thyme, and 2 bouillon cubes—reserve stock after boiling.
3. Fry Meat (15 min):
   Fry in olive oil until browned.
4. Make Puree (10 min):
   Blend red peppers, tomatoes, garlic, and scotch bonnets (optional).
5. Prepare Sauce (2 hrs 15 min total):
   • Heat red palm oil, sauté 1/2 onion & 1/2 red pepper (5 min).
   • Add tomato paste (5 min), then add puree (10 min).
   • Stir in Egusi Soup Mix and follow package for paste (3 min).
   • Add meat, stock, paprika, bouillon cubes, and simmer (1 hr 45 min).
   • Add spinach and cook final 15 min.

Serve Hot with fufu, iyan, or pounded yam!

This Egusi Soup is packed with flavor and love—a perfect family meal. Let me know if you try it! 👉 Grab the Egusi Soup Mix here

Please send me a picture of your food on my social media using the links at the bottom of the page. I can’t wait to see how it turns out.