Egusi Soup – Lumpy Egusi using Kale

Ever since I was introduced to Kale, it has been my go to for Egusi soup. In a country where Nigerian locally grown vegetables are not easily accessible you have to thank God for discoveries like this. I like the texture and taste combined with the health benefits and goodness, this leafy green vegetable is winning!  I however always buy the sliced packed ones as I can’t get over the look of the unsliced ones.

Talking about winning, let me digress a bit.You all know Kem Bum Aso Oke is giving 10% discount to K’s Cuisine readers and Tunmise Naturalhaircare Salon has been and is still giving 5% discount to K’s Cuisine readers. Now, H Cube Events and Management company are also giving 10% discount and 20 free cups of chapman on all orders by K’s Cuisine readers. K’s Cuisine and K’s Cuisine readers are winning! whoop whoop 🙂


Back to Kale egusi..You can use other types of vegetable like Ugu, Spinach, Greens and any other good green leafy vegetables. You can even mix and match two or more vegetables. The more the merrier 🙂

Preparation time:15 minutes 

Cooking time: 45 minutes


1 and 1/2 cups grounded melon seed

2 maggi cubes ( or any stock cubes of your choice)

1 cup palmoil

2 scotch bonnet (rodo)

1 bell pepper (big tatashe)

1 red onion

1 400g tin plum tomatoes

1 brown onion


Assorted meat (Beef, tripe, ponmo,etc..)

Dry Shawa (optional)

Dry catfish (optional)

1/4 cup grounded crayfish

Locust beans – Iru

Beef stock

200g Kale (You can use other type of vegetables like Spinach, Ugu, Greens)



Wash, season and boil the beef and assorted meats. I always boil my beef separately from the offals.

Blend the scotch bonnet, bell pepper, plum tomato and  onion.

Note: The combination of pepper above is a guide only. What you need is 600ml of blended pepper so you can combine like you would normally to get 600ml.

Blend the brown onion and mix this with the grounded melon to form a thick paste.

  • Paste should not be watery
Melon seed mixed with onion
Melon seed mixed with onion

Pour Palm oil in frying pan, set on the cooker and heat. Then bring down the frying pan and scoop the melon paste into the hot but not too hot Palmoil and put back on the cooker as in the picture below. The reason for cooling the palmoil and putting the egusi when not on the cooker is so that the egusi doesn’t overfry and give you crunchy and not nicely coloured egusi balls.


Now the frying pan is back on the cooker, stir the Egusi slightly like once or twice and you will see it start curdling up. Take off the cooker after about a minute. Be careful not to overfry).

  • Don’t over stir or you will break down the lumps into tiny pieces.

You honestly do not need to fry for more than 1-2 minutes to achieve the egusi balls.


Egusi balls
Egusi balls

You can see the Egusi balls looks like scrambled eggs with big lumps. Now set pot for cooking the egusi on the cooker, drain the palm oil from the fried egusi into the pot and add the blended pepper, maggi cubes and Beef stock. Cover the pot and leave to cook for 10minutes.


After the 10 minutes, open the pot and stir the stew, then add salt to taste. Also add the dry fish, assorted meat and locust at this stage and let it cook for another 10 minutes.

Add the grounded crayfish into the stew and stir well then scoop in the egusi balls. Do not stir for now after adding the Egusi balls. Cover the pot and leave the egusi to cook for 10 minutes.



At the end of the 10 minutes, you can now stir slightly and add vegetable to the soup.


IMG_0120Leave to simmer for 5 minutes.

IMG_0123lumpy egusi Finally, you have lumpy egusi soup😊 . Serve with Eba, Pounded yam, Semolina or Amala.



If you don’t fancy lumpy Egusi why not try Egusi Ijebu? Recipe for Egusi Ijebu HERE.

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31 thoughts on “Egusi Soup – Lumpy Egusi using Kale”

  1. Hi….thanks for the awesome recipe. I’ve always wanted my egusi to come out exactly like this and just couldn’t. Tried your recipe step by step tonight and it came out just perfect! You’ve just won yourself an avid follower…can’t wait to try out other recipes.

  2. I so much adore you. I cnt go a day online without checking your blog. Av tried DODORITA and I used d same recipe for yamrita and I must say it was on point. You r a blessing to ladies Kemi. Cnt wait to start workin so I can try out all recipes on this blog…

    1. I must say you guys said all. Kemi is a blessing to her generation. She has saved homes frm breaking, relationships mended by her talent and passion in cooking. May the be with you and all yours and also make your home saf, secured and an haven of peace.

  3. I’m just browsing through your blog since my agege bread success. I have never ever thought of using kale for my egusi, with all the health benefits….hmmm. You learn something new every day. You are fast becoming my role model.

    1. Kale is good. Try it and I’m sure u’l be pleasantly surprised. I totally agree with you about learning everyday. I’m a learner myself and so thanks for seeing me worthy as a role

  4. I made this soup today, it was so delicious. Aunty kemi, I’m so that I found ur blog. Pls is kale the same as efo igbo in Yoruba?

    1. Welldone Phola! Good to know u were happy with the outcome.Kale is different to efo Igbo. I do not think it’s locally grown in Nigeria. Closest to it is Ugu.

  5. I have been hearing a lot bout Kale leaves, what’s ,doubt if i know it, except I know it by its Nigerian or tradional name, please help me out. This soup is very inviting by the way.

  6. i tried it on saturday and it was yummy though the oil was too much but the pepper saved it ( i love pepper)

  7. I’m sure it tastes as good as it looks if not better.
    Would have to try using kale once I run out of my local veggies. Is it widely available in the supermarket? Cos I’ve never noticed it in the veg aisle.

    1. Thanks Krystal 🙂 .You’re right it tastes great. You should try the kale, it’s really nice and yes it’s widely available in tesco, asda, sainsbury and the rest. Let me know your verdict when you do try it

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