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Americanah and Egusi Soup

Americanah Egusi Soup

An authentic Nigerian soup, Egusi Soup is a unique experience your book club will love. If you're looking for food suggestions for Americanah, look no further!
Prep Time 2 hrs
Cook Time 45 mins
Total Time 2 hrs 45 mins
Course Main Course, Soup
Cuisine African
Servings 8
Calories 323 kcal


  • 1 lb beef stew meat
  • ¼ tsp salt
  • ¼ tsp pepper
  • ½ tsp smoked paprika
  • 1/3 cup oil
  • 1 red bell pepper seeded and chopped
  • 1 habanero pepper seeded and chopped (optional)
  • 2 medium onions chopped and divided
  • 1 cup egusi seeds
  • 1 clove garlic chopped
  • 2 beef boullion cubes
  • ½ - 1 lb shrimp
  • 2-3 cups chopped spinach
  • Salt and pepper to taste


  • Season the beef with the salt, pepper, and smoked paprika. In a heavy bottom soup pot, place the seasoned beef and cover with 3-4 cups of water.
  • Cover the pot and simmer on low for two hours or until the beef is fork tender.
  • Once done, separate the beef from the stock and set both aside in bowls.
  • Finish preparing for the soup by blending the red bell pepper, habanero pepper (optional), one of the chopped onions, and a cup of water in a blender until pureed. Set aside in a bowl.
  • Clean the egusi seeds well, rinsing several times with water to get rid of any dirt or germs on the seeds.
  • After cleaning the blender of the pepper mix, place the cleaned egusi seeds and 1 cup of water in the blender and puree. Set this aside as well.
  • Using the same soup pot, or a similar pot, heat the oil on medium heat until it’s hot.
  • Add the second chopped onion and allow to cook in the oil for 3 minutes until beginning to turn translucent.
  • Next, add the cooked beef and sear for 2 minutes in the oil with the onion.
  • Add the garlic and cook until fragrant, about 1 minute.
  • Pour the pepper mixture into the pot, cover, and allow it to simmer for 10-15 minutes. Stir occasionally.
  • Add the reserved beef stock and the two beef Boullion cubes to the pot and allow the mixture to come once again to a simmer, about 3-5 minutes.
  • Once hot, slowly add the egusi puree by the spoonful to the pot and allow the mixture to cook for 10 minutes, covered.
  • Stir the soup lightly and add the spinach and shrimp, cooking just until the shrimp is done, about 6-7 minutes. Season to taste with salt and pepper.


*This soup has a unique smell and flavor from the egusi seeds. If you can't find them locally, try substituting unsalted pumpkin or sunflower seeds. 
Keyword beef, main course, Seafood, soup