CassavaF ufu with Egusi Soup

A beloved West African comfort meal—smooth cassava fufu served alongside hearty, nutty egusi soup made with ground melon seeds, leafy greens, and rich spices.

Ready in 1 hour Rich in smoky flavor Traditional Nigerian recipe
Cassava Fufu Flour
PART OF THIS DISH

Ingredients

  • 1 cup cassava fufu
  • 1/2 cup egusi (melon seeds), ground
  • 2 cups spinach, chopped
  • 1 onion, diced
  • 2 tomatoes, blended
  • 2 tablespoons palm oil
  • 1 cup chicken or vegetable broth
  • 2 cloves garlic, minced
  • Salt and pepper to taste
Cassava Fufu Flour

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Method

  1. Heat palm oil in a pot, sauté onions and garlic until softened. Add blended tomatoes and cook until the oil separates.
  2. Stir in ground egusi and cook for a few minutes. Pour in broth, stirring continuously to avoid lumps.
  3. Add chopped spinach and simmer until wilted.
  4. Season with salt and pepper to taste. Serve hot with a side of cassava fufu.
Dish image Image for illustrative purposes only. Final presentation may vary.
Cassava Fufu Flour
CHEF'S TIP

Stir the egusi well while cooking to prevent clumping, and pair with warm fufu for the perfect scoopable texture.

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