Egusi Soup is a proudly Nigerian and beloved soup that is relished across Nigeria and West Africa as a community and cultural unity soup. Unity because it is known and relished by virtually every family in Nigeria, although through different methods of cooking and variations.

This delightsome soup can be referred to as a diaspora soup as well. This is because the migration of many Nigerians to other parts of the world has also triggered the movement of Egusi as well. From the neighbouring African countries like Ghana, Togo, Senegal, and Cameroon to the United Kingdom, United States and Australia, among others, the story of Egusi soup has travelled far and wide.

With the way Egusi has travelled from generation to generation, this soup should be on track to gain recognition as part of UNESCO’s Intangible Cultural Heritage list.

Known for its rich flavour, nutritional value, health benefits, and cultural significance, Egusi soup is more than just a meal, it is a culinary emblem of unity and identity amongst Nigeria’s diverse ethnic groups.

Egusi, the key ingredient for the preparation of sumptuous Egusi Soup, comes from protein-rich melon seeds (Cucumeropsis mannii or Citrullus lanatus), commonly used as a thickening agent in many traditional soups. The seeds can be ground into fine powder or blended into a thick puree with water and often used l as a cultural ingredient in virtually all Nigerian soups.

Whether it is among the Igbos of the South East, the Yorubas in the South West, the Itsekiris, Efik and Ibibio of the South South, or the Hausa in the North, or amongst the Esan and Etsakos, Egusi soup is a major cultural and traditional soup.

Egusi soup holds a central place at home, special occasions like traditional wedding ceremonies, funeral ceremonie, communal tables, village meetings and celebrations, as well as other cultural ceremonies.

The preparation, however, varies by region. Some fry the ground or blended seeds before mixing in other ingredients, while others steam them; some mix with bitterleaves, scent leaves, efo shoko, oha leaves, waterleaves and ugu leaves, while others add seafood like periwinkles, Isam and crayfish. All these depend on how the people of each community choose to relish their soup.

Still, every version shares the same base of rich melon seed paste, palm oil, assorted meats or fish, and a medley of local vegetables. The vegetables are always ranging from bitter leaves to any of scent leaves, tete, uziza, efo, soko, water leaves, ugu [pumpkin] leaves, okazi leaves and many others.

Some people fry their egusi while cooking, others add directly to the pot of cooking stock with oil. Some other people, especially the South Western Ijebus, usually make the soup in a stew-like manner, known as Egusi Ijebu. With this, the soup is used for eating rice, yam or boiled plantain as well as any swallow, especially iyan, lafu and amala. The likes of fufu, tuwo, semo, and eba can also be enjoyed with the soup!

Beyond its taste and texture, Egusi soup offers impressive nutritional value. It’s packed with protein, healthy fats, and essential vitamins like A, B1, B2, and E. It provides vital amino acids like arginine and lysine, making it a key food source in communities with limited access to meat or assorted seafood. Egusi is composed of nearly 50 percent edible oil and another 30 percent pure protein.

Egusi seed as a great source of Arginine helps in regulating metabolism and improves the cardiovascular system while Lysine helps in the formation of collagen and connective tissues in the body. It is also low in calories and very good for those who are looking to shed some fat or run away from obesity. The Egusi seed is an excellent source of nutritional minerals and vitamins such as carboahydrate, fat, zinc, vitamin B1 (Thiamine), dietary fibre, sulphur, magnesium, vitamins B2 (Riboflavin), niacin and manganese amongst others.

Through the voice of food journalism and tourism, efforts must now be made to list Egusi Soup as an intangible cultural heritage item of the UNESCO list.

Its sociocultural value is undeniable. This is because, in many rural areas across the Nigerian landscape, Egusi soup is not just food; it is seen and relished as a therapy, tradition, and a means of oneness and togetherness. Many women and food sellers also selling food across small restaurants, Bukkas, and eateries are known for selling Egusi soup to many lovers of swallow and soup.

Egusi soup can go with different types of swallow – from eba to pounded yam, fufu, semo, cassava flour [lafu], amala, and so many other kinds of swallow, Egusi soup is a great companion.

Egusi has fulfilled and met the following criteria: The cultural identity is deeply rooted in the life of various Nigerian communities, both locally, across the continent and in diaspora, not just as food, but as a symbol of identity and celebration.

Oral traditions like recipes, techniques, and rituals around Egusi soup have been passed down through oral storytelling, family heritage, and communal teaching.

Traditional knowledge is still maintained in some indigenous communities, including from grinding native spices into the powdered or pureed Egusi to the way it is cooked, like the use of clay pots over firewood and cooking without frying with oil, but rather it is the pouring of oil over the cooking, boiling pot.

Eusi soup is a prime example of a traditional culinary skill and community involvement, as many Nigerians recognise the soup as part of their heritage. They have also made efforts to actively preserve and promote it. There is therefore a need for the Nigerian government to take collaboration, documentation, and recognition seriously, as bowls of Egusi soup hold centuries of culture, heritage and tradition that are worth preserving.

The inclusion in Nigeria’s national heritage inventory will be a great accomplishment and once this move is successful, this could help preserve the culinary culture, the traditional cooking methods of this soup, as well as, empower local farmers and cooks in the ultimate quest of advocacy and advancing the course of food journalism and tourism.

As Nigerians continue to celebrate our culinary diversity, Egusi soup stands tall, not just as food, but as a symbol of culture, culinary heritage, tradition, health, and homeliness.

Let’s visit the kitchen

Recipe for 8 servings

5 smoked catfish

3 kilogram assorted meat

Some shredded bitter leaves [washed]

3 large stockfish

8 cups egusi [ground]

8 tablespoons ground crayfish

4 onion [shredded]

10 red pepper [ground]

Salt and seasoning to taste

3 cooking spoons palmoil

2 cups fresh shrimps

Method:

1. Wash, salt, season, and cook the beef, stockfish, fresh shrimps and fish until the meat is quite tender.

2. Add the palm oil, crayfish, pepper and the onions and boil for another three minutes.

3. Stir and add the ground egusi, cover and simmer for two minutes.

4. Stir before adding the shredded bitter leaves.

5. Stir the soup thoroughly and simmer for one minute.

6. Remove from heat and serve alongside any hot eba, semo, fufu, lafun, or iyan, that is pounded yam or any other swallow of your choice.