Plantain Flour is basically a solid meal or swallow (as we call it in West Africa) made from green plantains. The plantains we use for this recipe is the green unripe plantains. Plantains are grain free and gluten free and they are a good source of magnesium, calcium and many other nutrients. In fact, it is recommended as a health food for diabetes and also helps to improve general body wellness.


  • Bring desired volume of water to boil in a Pot.
  • Pour desired volume of Johnskem Plantain flour into the boiling water, stir and mix well until is thick.
  • Cover Pot and heat for 1-3 minutes, then stir and mix well again until it becomes smooth, firm and consistent.



This Nigerian Egusi Soup recipe will show you how to make a popular West African soup using melon seeds. Egusi is a West African name for the seeds of plants like squash, melons, and gourds that, when dried and ground become a staple ingredient in many West African dishes. These seeds are rich in fat and protein, and add these essential nutrients into West African Cuisine. Nigerian Egusi Soup is a soup thickened with ground melon seeds and contains leafy and other vegetables. It is one of the most popular soups prepared by most tribes in Nigeria with considerable variation and often eaten with dishes like Pounded Yams. Prepare it with goat, beef, fish, or shellfish!



  • 1 cup blended onions (about 3 – 5)
  • Fresh chilies (to taste)
  • 4 cups egusi (melon seeds, ground or milled)
  • 1⁄2 – 1 cup palm oil
  • 2 teaspoons fresh Une (Iru, locust beans)
  • Salt (to taste)
  • Ground crayfish (to taste)
  • 7– 8 cups stock
  • Cooked Meat & fish (quantity and variety to personal preference)
  • 2 cups cut pumpkin leaves
  • 1 cup waterleaf (cut)
  • 3 tablespoons of bitter leaf (washed)

Egusi Paste:

  • Prepare the egusi paste by blending egusi seeds and onion mixture. Set aside.

Make The Soup:

  • In a large pot, heat the palm oil on medium for a minute and then add the Une.
  • Slowly add the stock and set on low heat to simmer.
  • Scoop teaspoon size balls of the egusi paste mixture into the stock. Be sure to keep ball shape.
  • Leave to simmer for 20 – 30 minutes so the balls cook through.
  • Add the meat and fish and other bits which you’d like to use.
  • Add cut-up pumpkin leaves.
  • Add the waterleaf.
  • Stir and put a lid on the pot and allow cook for 7–10 minutes, till the leaves wilt.
  • Add the bitter leaf.  Leave the lid off while the cooking finishes for another 5-10 minutes.
  • Stir, check seasoning and adjust accordingly.


Now you can sit back and enjoy your delicious Nigerian Egusi Soup!



Serve with any soup of your choice.


Post comment

Your email address will not be published. Required fields are marked *

Go top
WeCreativez WhatsApp Support
Our customer support team is here to answer your questions. Ask us anything!