Egusi Soup

Ground melon seeds thicken a deeply savoury palm-oil stew loaded with assorted meats, fish and bitter leaf or spinach. Eaten with a swallow such as pounded yam or fufu, it is a cornerstone of Nigerian cooking.

Egusi soup is a staple across West Africa, with its roots deeply tied to the region's abundant use of melon seeds, which are ground to create a thick, nutty base. While its exact origin is not pinpointed to a single community, it is widely associated with the Igbo, Yoruba, and other Nigerian ethnic groups, each claiming a distinct version that reflects local tastes and ingredients.

Regional variations are notable: in the southeast, it is often cooked with bitter leaf and palm oil, while the southwest may use spinach or kale and add more peppers. The soup holds cultural significance as a dish for celebrations and family gatherings, and it is commonly paired with pounded yam, fufu, or eba, symbolizing hospitality and communal eating in Nigerian cuisine.