Egusi Soup Nigerian Chicken Stew
Dive into the rich, comforting flavors of West Africa with this Egusi Soup Nigerian Chicken Stew, a hearty and vibrant dish that’s as nourishing as it is delicious. Made with tender chicken pieces simmered in a flavorful base of ground egusi (melon seeds), palm oil, and aromatic spices, this classic Nigerian recipe bursts with earthy, nutty notes and bold heat, thanks to optional Scotch bonnet peppers. Fresh spinach or bitter leaves add a touch of freshness, while ground crayfish and dry fish deepen the savory umami flavors. Perfectly balanced with a hint of sweetness from tomatoes, this hearty stew pairs beautifully with traditional sides like pounded yam, fufu, or rice for a satisfying, authentic meal. With easy-to-follow steps and customizable proteins, this dish is a celebration of Nigerian cuisine that’s perfect for weeknight dinners or special occasions alike!
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Recipe Information
Ingredients
- 1 kg Chicken (cut into pieces)
- 1.5 cups Egusi (ground melon seeds)
- 1 cup Palm oil
- 1 Onion (medium-sized, finely chopped)
- 2 cups Fresh spinach or bitter leaves
- 2 tablespoons Crayfish (ground)
- 3 Fresh tomatoes (blended or finely chopped)
- 2 Scotch bonnet peppers (optional, blended or finely chopped)
- 2 Seasoning cubes
- 1 teaspoon Salt
- 4 cups Water or chicken stock
- 1 cup Dry fish (washed and deboned, optional)
- 1 cup Smoked turkey or beef (optional)
Instructions
In a large pot, add the chicken pieces, one seasoning cube, and enough water to cover. Bring to a boil, then simmer until the chicken is tender. Remove the chicken and reserve the stock.
In a bowl, mix the ground egusi with a few tablespoons of water to form a thick paste. Set aside.
Heat the palm oil in a large pot over medium heat. Add the chopped onion and sauté until softened and fragrant.
Stir in the blended tomatoes, scotch bonnet peppers, and remaining seasoning cube. Cook for about 10 minutes, stirring occasionally, until the mixture reduces slightly.
Add the egusi paste in spoonfuls to the pot. Allow it to cook for about 8-10 minutes without stirring, so it forms clumps.
Pour in the reserved chicken stock and stir gently to combine. Allow the mixture to simmer for about 10 minutes.
Add the cooked chicken, dry fish, and smoked turkey or beef (if using). Stir well and cook for another 5 minutes.
Add the ground crayfish and adjusted salt to taste. Stir in the fresh spinach or bitter leaves and let them wilt for 2-3 minutes.
Serve hot with pounded yam, fufu, or rice for a traditional Nigerian experience.
Nutrition Facts
Calories |
7579 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 543.5 g | 697% | |
| Saturated Fat | 182.8 g | 914% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1409 mg | 470% | |
| Sodium | 10432 mg | 454% | |
| Total Carbohydrate | 72.9 g | 27% | |
| Dietary Fiber | 20.0 g | 71% | |
| Total Sugars | 18.4 g | ||
| Protein | 584.4 g | 1169% | |
| Vitamin D | 15.2 mcg | 76% | |
| Calcium | 919 mg | 71% | |
| Iron | 36.4 mg | 202% | |
| Potassium | 9427 mg | 201% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
