Egusi are the seeds of a West African melon. Ground fine and cooked in palm oil with blended pepper, onion and stock, they thicken into a rich, slightly grainy soup with a distinctive nutty flavour that has no real equivalent in European or Asian cooking. We finish ours with leafy greens and a mix of tender meat and fish so every spoonful has something in it.
Fufu is the soft, smooth dough eaten with it. You pinch off a small piece, roll it lightly, make a dip with your thumb and scoop the soup – it is not chewed so much as swallowed, which is why Nigerians simply call it a swallow. If it is your first time, tell us at the counter and we will walk you through it.
What Is Egusi Soup?
Egusi soup is a thick West African stew made from ground melon seeds simmered in palm oil with peppers, onions, leafy vegetables and assorted meat or fish. It is one of the most widely eaten dishes in Nigeria, served at everything from weeknight dinners to weddings, and it is naturally high in protein and healthy fats.
Fufu, Pounded Yam and Other Swallows
Egusi is served with a swallow, and we prepare fufu fresh so it arrives soft and warm. If you prefer a different texture, ask what else we have on the day – and if you want to make it at home, our African food store beside the counter carries fufu flours, garri, egusi and palm oil, so you can search “where to buy fufu near me in London Ontario” and stop looking.
First Time Trying Nigerian Soup?
Our staff are used to guiding newcomers – several of our reviews mention it. Egusi is the gentlest place to start; from there try okra soup with fufu for a lighter, silkier texture, or assorted meat pepper soup if you want broth rather than a thick soup.
