Egusi stew is a rich and hearty West African dish made with ground melon seeds, leafy greens, and meat or fish simmered in a thick, flavorful sauce. Popular in Nigeria and Ghana, it’s deeply satisfying—nutty, savory, and full of body. This version is perfect for pairing with pounded yam, rice, or eba for a deeply comforting meal.
Why You’ll Love Egusi Stew:
- Creamy texture from ground melon seeds
- Naturally gluten-free and protein-rich
- Packed with bold flavor and spices
- A one-pot classic for family dinners
- Easily customizable with your choice of meat, fish, or vegetarian twist
Ingredients
(See recipe card below for exact amounts.)
- Egusi (ground melon seeds)
- Palm oil (or substitute with a mix of vegetable oil and butter)
- Tomatoes
- Red bell peppers
- Onion
- Scotch bonnet (optional)
- Meat (beef, goat, or tripe) or stockfish
- Seasoning cubes or bouillon
- Crayfish (optional)
- Spinach or ugu (fluted pumpkin leaves)
- Salt, pepper, and water or stock
Instructions
Start by blending the tomatoes, red bell peppers, onion, and scotch bonnet until smooth. Set aside.
In a pot, cook your meat with seasoning and water until tender. Reserve the broth.
Heat palm oil in a large pan and sauté the blended tomato mixture. Cook for 15–20 minutes until it thickens and the oil begins to separate.
Mix ground egusi with a little water to form a paste. Add it in spoonfuls to the stew, cover, and let cook undisturbed for a few minutes so it firms up.
Stir gently, then add the cooked meat and some reserved stock. Simmer together, letting the egusi break apart and blend into the sauce.
Add your greens, crayfish (if using), and adjust seasoning to taste. Let it all simmer for another 5–10 minutes until rich and thick.
Serving Suggestions
- Pounded yam
- Eba (cassava dough)
- Fufu or semolina
- Steamed white rice
Storage
- Fridge: Store for up to 4 days in an airtight container
- Freezer: Freeze for up to 2 months
- Reheat: On the stove or microwave with a splash of stock or water
Time & Servings
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 4–6
Egusi Stew
Ingredients
- 1 cup Ground egusi (melon seeds)
- ½ cup Palm oil (or mix of palm and vegetable oil)
- 3 Medium tomatoes
- 2 Red bell peppers
- 1 Medium onion (divided)
- 1 Scotch bonnet pepper (optional)
- 1 lb Assorted meat (beef, goat, or tripe)
- 1 tsp Crayfish (optional)
- 2 Seasoning cubes or 2 teaspoons bouillon powder
- ½ tsp Salt (adjust to taste)
- ½ tsp ½ teaspoon Black Pepper
- 4 cups Spinach or ugu (fluted pumpkin leaves)
- 1½ cup Meat stock or water
Instructions
- Blend tomatoes, red bell peppers, half the onion, and scotch bonnet until smooth. Set aside.
- Season and boil meat with the other half of onion, salt, and a seasoning cube until tender. Reserve the stock.
- In a large pot, heat palm oil. Add the blended tomato mixture and cook for 15–20 minutes, stirring often, until the oil starts to rise and the sauce thickens.
- Mix ground egusi with a little water to make a thick paste. Drop spoonfuls into the stew. Cover and cook for 5 minutes undisturbed to allow it to firm up.
- Stir gently, add meat, stock, crayfish, and remaining seasoning. Simmer for 10 more minutes to blend flavors.
- Add spinach or ugu and simmer another 5 minutes. Adjust seasoning if needed. Serve warm.