Prepare authentic Egusi soup in Manchester by purchasing whole melon seeds and palm oil from Cheetham Hill Road stores. Fry the egusi paste in palm oil before adding stock.
- ✓Source ingredients from Cheetham Hill Road or Moss Side.
- ✓Frying egusi in lumps creates a better, curd-like texture.
- ✓Incorporate stockfish and crayfish for deep umami flavor.
Egusi soup is a rich, nutty melon seed soup beloved across Manchester’s West African community. Sourced and prepared traditionally, it pairs perfectly with pounded yam or eba for a hearty, warming winter meal.
Where to Buy Ingredients in Manchester
Gather your melon seeds, palm oil, stockfish, and crayfish from the wholesale cash-and-carries along Cheetham Hill Road. If you are in South Manchester, the stores on Moss Lane East in Moss Side are excellent options for retail portions of fresh spinach or bitter leaf.
Cooking Steps
1. Egusi Paste: Mix ground egusi seeds with a little onion juice or water to form thick lumps.
2. Frying: Heat red palm oil in a pot, fry the egusi paste lumps until they form firm, small balls.
3. Simmering: Pour in beef or chicken stock, add pre-cooked beef, shaki, and stockfish, and simmer for 20 minutes.
4. Greens: Add chopped spinach or pumpkin leaves, stir, and simmer for another 5 minutes.
Common questions
Can I use pumpkin seeds instead of Egusi?
While pumpkin seeds look similar, authentic Egusi seeds from Cheetham Hill have a higher fat content and unique thickening properties required for the soup.
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