Uziza Egusi Soup

Uziza Egusi Soup
Uziza Egusi Soup

Uziza Egusi soup is a variation of traditional egusi soup prepared with pumpkin leaves. This West African meal is created with Egusi, an indigenous melon seed, and leafy green vegetables.

Most Nigerian tribes prepare this soup in a variety of ways. It is known in Hausa as Miyan Gushi, Igbo as Ofe Egusi, and Yoruba as Efo Elegusi. This soup is distinguished from others because the leaves- piper guineense add an exquisite flavor and a distinct flavor to the soup.

These leaves have a peppery flavor and are green when fresh and dark green when dried. When fresh, the leaves can be used to prepare any meal by washing and shredding them first and then adding them to the food about 15 minutes before taking it off the fire, or they can be dried, ground, and then added to the meal.

Other Names For Uziza Leaves

Piper guineense is its botanical name. It adds a peppery flavor to soups, while the dried fruits and seeds add an aromatic and spicy flavor to African cuisine.

This spicy plant is also known as West African pepper, Ashanti pepper, Uziza, Iyere, Guinea pepper, kale, Benin pepper, fake cubeb, Guinea cubeb, and Sorowisa.

Health Benefits of Uziza

Uziza, whether in the form of uziza leaves or uziza seed, has numerous health benefits.

  • When you have a cough or are having difficulty breathing due to influenza flu, use Uziza pepper to immediately remove the mucus out of the way. To begin, gather some Uziza leaves, either fresh or dried and powdered, and place them in a clean bowl. Allow the veggie to stand for at least ten minutes after adding some clean boiling water. Thereafter, sieve and drink. The peppery flavor of these leaves works the charm.
  • Piper guineense is high in dietary fiber. By including these leaves in your meals regularly, you not only ensure that you get the appropriate quantity of roughages, but you also keep constipation at bay. Unfortunately, it cannot be used to treat constipation; it can only be used to prevent it from arising in the first place.
  • This leaves includes a flavonoid, which is a potent antioxidant that can help the body neutralize free radicals. Also, the antibacterial minerals in these leaves are an excellent preventive measure against diarrhea.

How Do You Use Uziza Leaves?

These leaves come to mind when you want to prepare dishes such as; pepper soup, nsala soup, ogbono soup, or even egusi soup. It has a special flavor that is very important to traditional chefs especially those from the eastern part of Nigeria.

However, it is very important to note the quantity relevant for use so that it doesn’t become a peppery nightmare for you or your household.

Uziza Egusi Soup

Uziza Egusi Soup

Avatar photoJennifer Ezeokoli
Uziza Egusi soup is just a twist on the regular egusi soup made with pumpkin leaves. This West African dish made with a local melon seed (Egusi) and leafy green vegetables. 
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course, Soup
Cuisine Nigerian


  • Blender


  • 850 g assorted Meat and Fish – Beef, Cow Tripe,Fish, Stock Fish, and/or Smoked Fish.
  • 1 cup blended melon seeds
  • 1 tbsp crayfish
  • 4 medium-sized smoked fish
  • 1 tbsp locust beans
  • onion
  • palm oil
  • 1 medium-sized bunch of uziza leaves
  • 2 habanero pepper
  • 1 tsp dried scotch bonnet pepper
  • 1 tsp salt
  • 2 cups water
  • 2 bouillon cubes


  • Add melon seeds, onion and 1 habanero pepper in a blender. Pour ½ cup of water and blend till it forms a thick paste.
  • Slice the uziza leaves, set aside.
  • Wash the meat properly at least twice. Put in a clean pot along with the stockfish, smoked fish, crayfish, the second habenero pepper, scotch bonnet pepper, palm oil and allow to boil for 15 minutes.
  • Now scoop melon paste into the pot in little bits, be sure not to stir it together, cover and allow cook for 10 minutes.
  • Finally add the uziza leaves, mix together and allow to cook for 5 minutes.
  • Serve with Pounded yam, Fufu, Rice or any staple food.
Keyword Egusi, Uziza, Uziza Egusi Soup
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