• Fufu and Egusi Soup

    A hearty West African classic

    Fufu paired with egusi soup is one of the most beloved meals across West Africa. The soft, stretchy fufu balances the rich, nutty, and savory flavors of the melon seed-based egusi soup. It’s comforting, filling, and perfect for family meals or special gatherings.

    The beauty of this dish lies in the contrast of textures: pillowy fufu as the base and the thick, flavorful soup loaded with vegetables and protein. While traditional to Nigeria and Ghana, it has gained worldwide recognition for its depth of flavor and cultural significance.

  • Bowl of egusi with a large ball of fufu on a green background
  • Red bell pepper being cut on a wooden cutting board with small red peppers and chopped onions.

  • Recipe: Fufu and Egusi Soup

    Servings: 4–6

    Prep Time: 20 minutes

    Cook Time: 50 minutes

    Total Time: 1 hour 10 minutes

    Ingredients:

    Fufu:

    • 4 cups cassava flour (or yam/potato flour)
    • 6 cups water

    Egusi Soup:

    • 2 cups ground egusi seeds (melon seeds)
    • 1 cup palm oil
    • 1 medium onion, chopped
    • 2 cups spinach or bitterleaf, chopped
    • 2 medium tomatoes, blended
    • 2 red bell peppers, blended
    • 2 Scotch bonnet peppers, blended (optional, for heat)
    • 1–2 lbs beef, goat meat, or chicken (cut into bite-size pieces)
    • 1 cup stockfish or dried fish (optional, soaked and cleaned)
    • 2 tablespoons ground crayfish
    • 4 cups beef or chicken stock
    • Salt to taste
    • Seasoning cubes (optional, common in West African cooking)

  • Instructions:

    Fufu

    1. Bring water to a boil in a pot.
    2. Reduce heat to medium and gradually stir in cassava flour while mixing continuously.
    3. Keep stirring until the mixture thickens and becomes stretchy.
    4. Add a splash of water, cover, and steam on low heat for 5 minutes. Stir again until smooth.
    5. Shape into balls and set aside, covered.

    Egusi Soup:

    1. In a bowl, mix ground egusi with a little water to form a thick paste.
    2. Heat palm oil in a large pot, then sauté onions until fragrant.
    3. Add the blended tomato, bell pepper, and Scotch bonnet mixture. Cook for 10–15 minutes until reduced.
    4. Stir in the egusi paste and fry for 10 minutes, stirring frequently to prevent burning.
    5. Add meat, stockfish (if using), and crayfish. Pour in stock and simmer for 20 minutes until meat is tender.
    6. Stir in chopped spinach or bitterleaf, adjust seasoning, and cook for another 5 minutes.
    7. Remove from heat and serve hot with fufu.
  • Three balls of fufu on a wooden board with a neutral background

  • Pro Tips:

    • Smooth texture: Stir fufu constantly to prevent lumps.
    • Balanced flavors: Palm oil adds depth, but don’t overdo it as too much oil can make the soup greasy.
    • Spice control: Adjust Scotch bonnet peppers to your heat tolerance.
    • Protein swap: Use fish, goat, or chicken depending on preference.

  • How it works with Stash Proof bags:

    Egusi soup can be portioned and vacuum-sealed once cooled, making it easy to freeze for later meals. Fufu also stores well when sealed in portions, keeping its freshness intact.

    Enjoy this meal with family or friends, and if you’re meal prepping, use Stash Proof vacuum seal bags to lock in the flavors for another day.
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