Yoruba-Style Egusi Soup with Shaki, Stockfish & Tete Leaves

How to Make It

1. 1

   Prep & Parboil the Proteins

   Place the pre-soaked stockfish and shaki (tripe) into a pot. Add half the sliced onion, a pinch of sea salt, and 500ml of water. Pressure cook or simmer on medium heat for 30–40 minutes until shaki is completely tender. Reserve the stock — do not discard. Flake the stockfish and set aside with the smoked catfish.

   Tip: Boiling the meats separately first ensures thorough cooking and lets you control seasoning from the start without over-salting the final soup.
2. 2

   Fry the Pepper Base

   Blend tomatoes, tatashe (red bell pepper), scotch bonnet, and one onion into a smooth purée. Heat the red palm oil in a heavy-bottomed pot over medium heat for 2–3 minutes until it loses its raw smell but does not smoke excessively. Add the remaining sliced onion and the iru (locust beans) and stir-fry for 2 minutes. Pour in the blended pepper mix and fry on medium-high heat, stirring frequently, for 15–18 minutes until the raw tomato smell is completely gone and the oil begins to float to the top.

   Tip: Properly frying out the tomato base is the foundation of a great egusi. Under-frying leads to a sour, watery soup.
3. 3

   Introduce the Egusi

   Add the ground egusi directly into the fried pepper base and stir well to combine. Let the egusi fry in the oil and pepper mix on medium heat for 5–7 minutes, stirring regularly. The egusi will begin to clump and turn a deep golden-yellow colour. This 'frying' method produces rich, flavourful egusi balls rather than a mushy texture.

   Tip: Do not add water too early. Frying the egusi dry first creates the signature Yoruba-style chunky egusi texture that holds up beautifully in the soup.
4. 4

   Build the Soup Body

   Add the reserved meat stock and the 400ml of low-sodium beef or chicken stock to the pot. Stir gently, then add the shaki, flaked stockfish, smoked catfish, ground crayfish, ehuru (if using), and the low-sodium seasoning cube. Stir everything together, cover, and cook on medium-low heat for 15 minutes, stirring occasionally to prevent the egusi from sticking to the bottom of the pot.

   Tip: Use a wooden spoon and stir from the bottom of the pot. The egusi can catch and burn if left unattended at this stage.
5. 5

   Add the Tete Leaves & Finish

   Taste and adjust salt at this point. Add the shredded tete (amaranth) leaves to the soup. Stir in gently and cook uncovered for just 3–5 minutes until the leaves are wilted but still vibrantly green and retain their nutrients. Remove from heat immediately. Overcooking the greens destroys their iron, folate, and vitamin C content.

   Tip: For lactating mothers, tete leaves are an excellent galactagogue and iron source — do not skip them. For a lower-oxalate version (kidney-conscious diners), substitute with shredded ugwu (fluted pumpkin leaves).
6. 6

   Rest & Serve

   Allow the soup to rest for 5 minutes off the heat before serving. This allows the flavours to meld beautifully. Serve in deep bowls alongside pounded yam, oat swallow, brown eba, or semolina for a complete, balanced Nigerian meal. For weight management, pair with a smaller portion of swallow and a larger bowl of the soup itself.

   Tip: Egusi soup stores exceptionally well. Refrigerate for up to 4 days or freeze in portions for up to 3 months — making it perfect for weekly meal prep.