Egusi Pepper Soup Recipe

Egusi Pepper Soup Recipe

egusi soup recipeIt is been years I ate egusi pepper soup. It is one of those delicacies I enjoy only on special occasions because it is different. I was thinking of what to make for lunch, I wanted something different, something I haven’t’ had in a while.

The thought of pepper soup came to my mind but I didn’t want that.  Egusi soup also came to my mind but I didn’t want that too. In the middle of my brainstorming, I remembered egusi pepper soup and how I used to enjoy eating this delicacy.  I made up my mind and decided to go for it. Lucky enough, I had all the ingredients I needed at home.

Egusi pepper soup also known as “ovwowor ikpogiri” is one of the delicacies from Delta State, Nigeria and is quite popular among the Urhobos. This soup is a combination of egusi and the spices used in cooking the indigenous Nigeria pepper soup. There are different variations on how to cook this soup but this how I make mine.

egusi pepper soup



  •  ½ cup of blended egusi (blended melon)
  •  1 TSP ground crayfish
  •  1 ½ TSP of pre-made pepper soup spice (You can make your pepper    soup spice from scratch. I had just the     pre-made spice at home)
  •   3 Habanero pepper (you can slice or blend)
  •   1tsp ground Cameroon pepper
  •   2 stock/seasoning cubes
  •   Salt to taste
  •   3 cups of water
  •  Smoked fish (as much as you like)
  •  Fresh Fish (You can also use beef, dried shrimp, smoked turkey or whatever protein you like)
  •   Kpomo or cow skin (as much as you like)

The best egusi pepper soupPreparation

  1. Start by boiling the fresh fish with just a pinch of salt, one stock cube and half cup of water on low heat. Based on the amount of fish you might need to add more water. I let this cook for 5 minutes and then took out the fish. If you are using a different protein, season/cook to your preference.
  2. Add 2 extra cups of water to the fish broth and bring to a boil. You can increase the heat at this point
  3.   Add the smoked fish, kpomo, Habanero pepper, Cameroon pepper, pepper soup spice and ground crayfish
  4. Add the remaining stock or seasoning cube and don’t forget to add salt for taste
  5. Cover the pot and cook for 15 minutes.
  6. Mix the egusi with water till you get a smooth consistency, add mixture to the soup and stir properly. If it is too thick you can add more water till you get the consistency you like.  I added extra half cup of water to mine. Don’t forget to taste for seasoning and adjust to your preference.
  7. Add the cooked fresh fish back to the soup. Stir the soup and turn the heat back to low. Cook for about 5 minutes.
  8. Serve with your preferred choice of swallow or eat with yam/plantain and palm oil with the soup as the side. Download your free recipe printable here

Do try this recipe and let me know if you do. Enjoy!


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  • Reply
    Miss A
    January 14, 2018 at 6:38 am

    Nice presentation…..try okro pepper soup and you wont be disappointed….lol..

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