Due to nutritional requirements and acquired taste, many have found their own unique ways of making some conventional dishes.

Check out how to prepare Egusi soup with tomatoes.

Cooking time
1 hour

Recipe category
Main meal

Recipe cuisine

Cooking method

Recipe Yield
8 servings


1-1½ cups of Egusi (melon)
8 pieces of goat meat
Some pieces of dry fish
2 crayfish seasoning cube
1 tsp of dry pepper
3 tbsps of crayfish
1 large onion
1 Ata rodo
3 medium-sized plum tomatoes (blended)
1 small red bell pepper
120 ml of palm oil
2 cups of pumpkin leaves (ugu)
1 cup of waterleaf (chopped)
1 hand full of uziza leaves (chopped)
Salt to taste

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1. Wash the pieces of dry fish and soak for a while till soft.

2. Mix the Egusi with the crayfish in some lukewarm water to form a slightly thick paste.

3. Wash the goat meat and place in a p*t with salt ata rodo, some chopped onions, and seasoning cube. Pour some water over the meat and cook on medium heat till done. Set aside.

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4. In another p*t, heat the palm oil till hot and then add blended tomatoes. Fry for 10-15 minutes.

5. Pour in egusi and some meat stock and allow to cook for another 15 minutes, stirring at intervals.

6. Add the remaining peppers, seasoning cube, dry fish and goat meat. Stir and combine, Taste, and adjust if necessary. Allow simmering for another 20 minutes.

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7. Add the pumpkin leaves and uziza leaves and leave to simmer for 5 minutes. Turn off heat.

Your egusi soup is ready! Serve with any swallow of your choice.