KITCHEN
How to Cook Perfect Egusi Soup Abroad
12 August 2026 · 6 min read · ANTOA Editorial
Getting the fry right is everything. A guide to building lump, flavour and colour when you can't reach the market.
Egusi divides kitchens: some fry, some boil, some do both. Whatever camp you belong to, the seed itself decides most of the outcome — freshly milled egusi holds together and tastes nutty, while old egusi turns grey and bitter.
Start by blending your egusi with just enough water to make a stiff paste. Heat palm oil until it loosens but never smokes, then drop the paste in spoonfuls and leave it alone. Resist stirring for the first few minutes; that is how you get lumps rather than porridge.
Add your stock in stages, let each addition tighten, and only season with iru and crayfish once the oil has risen. Finish with bitterleaf or spinach off the heat so the greens stay bright.
Cook it with the real thing
Every ingredient mentioned here is in our pantry, sourced directly from West Africa.
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