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Egusi soup

Egusi soup: a sourced camp stove recipe with measured ingredients and cooking instructions. Pack a cooler for perishables.

Community rating
Added October 9, 2026
Source: Recipe: Wikibooks contributors, CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/); extracted from linked revision; camping suitability and safety notes added. Photo: Bukky658, CC BY-SA 4.0; https://commons.wikimedia.org/wiki/File:Egusi_soup_with_ponmo_and_beef.jpg; https://creativecommons.org/licenses/by-sa/4.0. Photo illustrates this dish on its source recipe page; not a Wild10 cooking-test photo.
Egusi soup

Photo: Bukky658 · CC BY-SA 4.0. Source-recipe food photograph; not a Wild10 cooking-test photo.

Difficulty: Medium

Ingredients

  • •2 cups ground egusi (melon seeds)
  • •½ cup red palm oil
  • •500g assorted meats (goat, beef, tripe)
  • •200g soaked stockfish
  • •2 cups fresh spinach or bitter leaf
  • •3 tbsp ground crayfish
  • •2 scotch bonnet peppers, blended
  • •1 large onion
  • •3 seasoning cubes
  • •Salt to taste

Instructions

  1. 11. Cook seasoned assorted meats and stockfish. Reserve the stock.
  2. 22. Heat palm oil. Fry sliced onion for 1 mins . Add blended pepper and fry for 10 mins.
  3. 33. Mix egusi with a little water to form a thick paste. Drop in spoonfuls — do not stir yet. Cover and cook 10 mins.
  4. 44. Gently stir egusi into the sauce, breaking up any lumps. Cook another 10 mins.
  5. 55. Add meats, stockfish, crayfish, and meat stock. Simmer 15 mins.
  6. 66. Add cleaned bitter leaf or spinach. Stir in and cook 5 more minutes.
  7. 77. Taste and adjust seasoning if needed.
  8. 88. Allow to Cook until flavors combine well

Camp tips

  • • Keep perishables at 40°F (4°C) or below in a monitored cooler. Discard food left above that temperature for over 2 hours, or 1 hour above 90°F (32°C). Use potable water, wash hands, and pack out scraps. Never cook inside a tent. Check local fire restrictions. Cook ground meat to 160°F (71°C).

Food safety & trail facts

Keep perishables at 40°F (4°C) or below in a monitored cooler. Discard food left above that temperature for over 2 hours, or 1 hour above 90°F (32°C). Use potable water, wash hands, and pack out scraps. Never cook inside a tent. Check local fire restrictions. Cook ground meat to 160°F (71°C).

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