How to Cook Egusi Soup in the UK (Ingredients + Where to Buy Them)

Egusi soup is arguably the most celebrated Nigerian soup. Rich, hearty, and deeply flavourful, it's a dish that can anchor any meal — from jollof rice to pounded yam to eba. If you're in the UK and want to make egusi soup that genuinely tastes like home, this is the complete guide.

We'll walk through every ingredient you need, step-by-step instructions, and crucially exactly where to buy each ingredient in the UK.

What is Egusi Soup?

Egusi soup is a West African soup made with ground melon seeds (egusi) as its primary thickening and flavouring agent. It is cooked with palm oil, assorted meats, stockfish, crayfish, peppers, onions, and leafy vegetables (usually ugu, spinach, or bitterleaf). It is one of Nigeria's most popular soups and varies in preparation style by region.

Full Egusi Soup Ingredient List

Here is everything you need and where to buy it:

Egusi (ground melon seeds) — 500g: Niyis Grocery Range
Palm oil — 500ml: Niyis Oils Collection
Goat meat or assorted meat — 1kg: Frozen Goat Meat 1kg
Shaki (beef tripe) — 500g: Frozen Beef Tripe (Shaki)
Stockfish (okporoko) — as needed: Niyis Meat & Seafood
Crayfish — ground, 100g: Niyis Spices & Seasonings
Scotch bonnet & peppers — blended: Fresh Mixed Hot Peppers 1kg
Onion — 1 large: Niyis Vegetables
Ugu leaves or spinach — large bunch: Niyis Fresh Vegetables
Seasoning cubes, salt: Niyis Spices
Iru (locust beans) — optional but recommended: Niyis Grocery

Step-by-Step: How to Cook Egusi Soup

Step 1: Prepare Your Meats

Wash goat meat and shaki thoroughly
Season with salt, seasoning cubes, onion, curry, thyme
Parboil the goat meat separately for 30–45 mins; shaki takes longer (boil 1 hour)
Soak stockfish in hot water for 20 minutes to soften

Step 2: Blend Your Peppers

Blend scotch bonnet, 1–2 tatashe (red bell pepper), and half an onion
Set aside

Step 3: Fry the Egusi

Heat palm oil in a pot on medium heat (don't bleach it)
Add your blended pepper and fry for 10–15 minutes until oil floats
Add the ground egusi — stir well to combine with the pepper/oil
Leave to fry for 5–7 minutes, stirring occasionally

Step 4: Add Meats and Stock

Add the parboiled meats and some of the stock/water used to cook them
Add stockfish
Stir, cover, and cook for 15 minutes

Step 5: Season

Add crayfish, iru (locust beans), seasoning cubes, salt to taste
Add more stock if soup is too thick
Simmer for another 10 minutes

Step 6: Add Vegetables

Add washed and shredded ugu leaves (or spinach)
Stir and cook uncovered for 3–5 minutes — do not overcook
Taste and adjust seasoning

Step 7: Serve

Serve with pounded yam, eba (garri), fufu, or semolina. Also pairs beautifully with Nigerian Jollof Rice.

Egusi Soup Tips

Don't bleach the palm oil — heat it just until it becomes liquid and fragrant
Frying the egusi in oil first (rather than adding water) gives a richer flavour
Use bone-in goat meat for deeper soup flavour
Ugu is the traditional leaf but spinach works as a substitute

Where to Buy All Egusi Soup Ingredients in the UK

Everything you need is available from Niyis African Supermarket:

Related Guides

External References

Cook Egusi the Right Way

Egusi soup is only as good as its ingredients. Get the freshest leaves, the cleanest meat, and the right spices — all from one place. Shop the full ingredient list at Niyis and make egusi that tastes exactly how it should.

Shop Egusi Soup Ingredients at Niyis →