How to cook egusi soup and lump-free semovita

how to make delicious egusi soup and smooth semovita
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How to cook egusi soup and lump-free semovita

Years ago, I did not like egusi soup, so I did not bother to cook it. My non-cooking egusi automatically made me not know how to cook it.

But, some months back, I decided to learn how to cook it in case I get married to an egusi junkie.

So, I will be sharing with you two ways you can make that egusi soup, and it will come out delicious, without the red oil shifting to one side of the plate.

I learned the first method from my brother’s wife, Mrs. Kemi; very delicious.


  • Semovita
  • 2 Cups Melon/Egusi
  • 1 Cup Palm Oil
  • 4 tablespoon Crayfish
  • 3 tablespoon locust beans
  • Chopped spinach/ Ugu
  • 1 Red Bell Pepper/ Tatashe
  • 1 Habanero Pepper/ Ata Rodo
  • 1 Fresno Pepper/ Shombo
  • 2 Onions
  • Stock Cube 
  • 1 tablespoon Beef Tripe Assorted meat, Dry Fish and Cow Leg
  • Salt to taste

Method one

  1. Pour your melon in a bowl, add a little seasoning cube, salt, and grided crayfish; blend them very well.
  2. Damp the mixture; don’t make the melon absorb in the water, just a little to aid in rolling the melon into balls.
  3. Put a pot on the fire and add a little palm oil; let it heat for a while; don’t let it over heat.
  4. Add each ball of melon in the palm oil, leave for a while. Monitor, so it doesn’t burn.
  5. Stir the melon now, and leave for a while; monitor, so it doesn’t burn.
  6. Pour the meat stock in the melon, and stir Cover the pot and let it cook for some minutes.
  7. You can now add Ugu, meat, and other remaining ingredients, add a little more water. Cover and let it cook for a while.
  8. Your egusi soup is ready to be eaten.

Method two

  • Blend the peppers and Onions until smooth and place aside.
  • Wash your stockfish and put it aside.
  • Boil your beef stock and put it aside.
  • Blend the Egusi melon, half of the second Onion, and Crayfish, and put it aside.
  • Heat the Palm oil in a pan and allow it to melt over medium heat; don’t overheat the oil. Add the remaining half onion (diced) and half of the Locust bean. Let it cook for about 3 minutes on medium heat.
  • Add the blended pepper and cook till the water is reduced. It should take about 15 minutes on medium heat until the water is reduced stirring about every 5 minutes to prevent burning.
  • Add the remaining locust bean, Beef stock, and salt to taste. Cover and leave to cook for another 5 minutes
  • Gently introduce the blended Egusi inside the sauce; don’t stir yet. Just cover it and leave it to cook for about 20 to 30 minutes; monitor it, so it doesn’t burn. You are not to stir it until the Egusi turns into a soft compact mass. Then, gently stir together and add more stock or water if required.
  • Add the fish and meat and leave to cook again for another 5 minutes.
  • Stir in the spinach and leave to simmer for about 5 minutes. Stir continuously; adjust the seasoning if required.

How to make smooth semovita

Pour water into a clean pot; allow to boil.

Add the semovita into the water.

Use the wooden spatula to stir the semovita continually until it is smooth.


Ogefash Blog

Ogefash Blog

Author of Looming Danger, Blogger, Story teller and host of the show T.W.O [Talk With Ogefash]

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