Egusi Soup with Fufu

Name: Egusi Soup with Fufu
Prep time: 40 min
Cook time: 1 h 30 min
Total time: 2 h 10 min
Yield: 6
Cuisine: Kenyan
Ingredients: 900 g bone-in goat meat (or beef), cut into chunks; 200 g dried stockfish (okporoko), soaked in hot water for 30 min; 150 g smoked catfish, cleaned and broken into pieces; 300 g ground egusi (melon seeds); 150 ml red palm oil; 4 pcs fresh tomatoes; 2 pcs red bell peppers (tatashe); 2 pcs scotch bonnet peppers, adjust to heat preference; 2 pcs yellow onion, divided; 4 clove garlic cloves; 500 ml beef or chicken stock; 3 tbsp crayfish, ground; 150 g fresh spinach or bitter leaf, roughly chopped; 2 pcs bouillon cubes; to taste salt; 1 tsp ground coriander; 0.5 tsp ground ehuru (calabash nutmeg); 400 g cassava fufu flour (or pounded yam flour); 1 l water, for fufu

A deeply satisfying West African classic — earthy, toasted egusi (melon seeds) simmered in a rich palm-oil base with smoky dried fish, tender goat meat, and leafy greens, served alongside pillowy, stretchy fufu. Bold, nourishing, and utterly authentic.

Ingredients

900 g bone-in goat meat (or beef), cut into chunks
200 g dried stockfish (okporoko), soaked in hot water for 30 min
150 g smoked catfish, cleaned and broken into pieces
300 g ground egusi (melon seeds)
150 ml red palm oil
4 pcs fresh tomatoes
2 pcs red bell peppers (tatashe)
2 pcs scotch bonnet peppers, adjust to heat preference
2 pcs yellow onion, divided
4 clove garlic cloves
500 ml beef or chicken stock
3 tbsp crayfish, ground
150 g fresh spinach or bitter leaf, roughly chopped
2 pcs bouillon cubes
to taste salt
1 tsp ground coriander
0.5 tsp ground ehuru (calabash nutmeg)
400 g cassava fufu flour (or pounded yam flour)
1 l water, for fufu

Instructions

Prepare the pepper base: Quarter the tomatoes, red bell peppers, scotch bonnet peppers, and 1 onion. Place them all into a blender with the garlic cloves and blend until smooth. Set aside.
Season and parboil the meat: Place the goat meat chunks into a large pot. Dice the second onion and add half to the pot. Crumble in 1 bouillon cube, add 1 tsp salt, and pour in just enough water to cover. Bring to a boil over medium-high heat, then reduce to a vigorous simmer. Cook for 35–40 minutes until the meat is nearly tender. Remove the meat and reserve all the cooking stock.
Fry the palm oil base: In a large, heavy-bottomed pot, heat the red palm oil over medium heat for about 2–3 minutes until it liquefies and just begins to shimmer (do not let it smoke). Add the remaining diced onion and fry, stirring, for 4–5 minutes until softened and translucent.
Toast the egusi paste: Add the ground egusi to the pot with the onion and oil. Stir continuously for 5–6 minutes, scraping the bottom, until the egusi clumps together and turns a shade darker with a nutty aroma. This dry-frying step is key to a rich, non-grainy soup.
Build the soup: Pour in the blended pepper mixture and stir to combine with the egusi. Cook over medium heat, uncovered, for 10 minutes, stirring occasionally, until the raw smell of the peppers is gone and the oil begins to float on top.
Add stock and proteins: Pour in the reserved meat stock and the additional beef/chicken stock (total liquid should bring the soup to a consistency you like — add more if needed). Add the parboiled goat meat, the drained stockfish, and the smoked catfish. Stir in the ground crayfish, the remaining bouillon cube, ground coriander, and ground ehuru if using. Stir well.
Simmer the soup: Bring to a gentle boil, then reduce heat to low. Cover partially and simmer for 25–30 minutes, stirring every 8–10 minutes to prevent sticking, until the meat is completely tender and the egusi has swelled and fully absorbed the flavours. Taste and adjust salt.
Finish with greens: Stir in the chopped spinach or bitter leaf. Cook uncovered for a final 3–5 minutes until the greens are wilted but still vibrant. Remove from heat. The finished soup should be thick, deeply coloured, and aromatic.
Make the fufu: Bring 1 litre of water to a rolling boil in a medium saucepan. Gradually whisk in the cassava fufu flour (or pounded yam flour) in a steady stream, stirring vigorously with a wooden spoon or silicone spatula to avoid lumps. Reduce heat to the lowest setting.
Knead the fufu: Continue stirring and folding the fufu over itself with the spoon for 5–7 minutes until it becomes smooth, stretchy, and pulls away cleanly from the sides of the pot. If too stiff, add a splash of hot water; if too soft, cook a little longer. The texture should be like smooth, firm mashed potato — pliable and slightly elastic.
Shape and serve: Wet your hands or a bowl with cold water. Scoop portions of fufu and roll them into smooth balls or mounds (about tennis-ball size). Ladle a generous portion of egusi soup into a deep bowl and place the fufu alongside or on top. Serve immediately — fufu is best eaten hot, used to scoop up the rich soup.