PEPPE TERRA

Egusi

A Taste of Tradition with a Twist!

Indulge in the tasty goodness of Egusi Soup (made from ground melon seeds), made even more delicious with Peppe Terra Cooking Paste. This hearty delicacy, packed with protein and vegetables, is perfect for family meals or special occasions. Enjoy it with pounded yam, eba, fufu, or rice for a truly satisfying experience.

  • Servings: 4-6 People
  • Cook Time: 45 Mins
  • Preparation Time: 20 Mins
  • Total Time: 65 Mins
  • Servings: 4-6 People
  • Cook Time: 45 Mins
  • Preparation Time: 20 Mins
  • Total Time: 65 Mins

Ingredients

  • Egusi (Ground Melon Seeds) – 2 cups
  • Peppe Terra Cooking Paste – One 180g Doy Pack or Three 55g Sachets
  • Palm Oil (Red Oil)
  • Stockfish or Dry Fish (soaked and cleaned)
  • Beef or Goat Meat – 500g (boiled and seasoned)
  • Assorted Meat (Shaki, Kpomo, etc.) – 200g (optional, pre-cooked)
  • Smoked Fish – 1 cup (deboned)
  • Terra Seasoning Cube
  • Ugwu (Pumpkin Leaves) – (shredded) or substitute with spinach or bitter leaf
  • Crayfish – 2 tablespoons (ground)
  • Onion – 1 medium (chopped)
  • Scotch Bonnet (Ata Rodo) – 1 piece (blended or chopped, optional for spice)
  • Water or Meat Stock – 3 cups (as needed)
  • Salt – to taste

Step-by-Step Procedure

  1. Mix the ground egusi with a little water in a bowl to form a thick paste. Set aside.
  2. In a large pot, heat the palm oil over medium heat until it begins to melt (do not bleach). Add the chopped onions and sauté until fragrant.
  3. Stir in Peppe Terra Cooking Paste and cook for 5-7 minutes, stirring occasionally, to form a rich base.
  4. Scoop small dollops of the egusi paste into the pot. Allow it to fry slightly in the oil and sauce for about 10 minutes without stirring to maintain the lumps. Then stir gently to incorporate into the base.
  5. Pour in the meat stock or water and bring to a simmer. Add the pre-cooked meat, stockfish, smoked fish and ground crayfish. Stir well and cook for 15-20 minutes, allowing the flavours to meld.
  6. Adjust seasoning with Terra Seasoning Cubes and salt.
  7. Add shredded ugwu or spinach to the soup and stir. Cook for another 5 minutes until the vegetables are tender and vibrant.
  8. Serve hot with your preferred swallow—pounded yam, eba, or fufu!

Chef's Tips

  • For extra richness, add blended smoked fish to the base before cooking the egusi paste.
  • If you prefer a softer egusi texture, mix it directly into the stock instead of frying it.
  • For a thicker soup, reduce the amount of stock or water added during cooking.
  • Ugwu leaves bring authentic flavour, but spinach or bitter leaves work as a great substitute.
  • Let the soup rest for a few minutes before serving to enhance its flavour.
  • Customise it with proteins like snails, prawns, or cow tripe for a more robust dish.