Egusi is built from ground melon seeds cooked in palm oil until they set into soft savoury curds, then loosened with stock and finished with leafy greens, crayfish and pepper. It is one of the most loved soups in Nigeria for good reason.
This version takes seafood as its protein, which brings a clean, briny sweetness against the nutty melon seed and keeps the bowl from feeling too heavy. The heat is gentle to medium. Any swallow suits it, with pounded yam and eba the usual picks. Prices are in RWF.
Order online for pickup or delivery in Kigali, or enjoy a bowl at our Remera table, Jollof Bistro.
