This chicken soup is thickened with flour ground from seeds of a melon or gourd (species of cucurbitaceae) called egusi. Look for egusi (also called agusi, agushi, egushi) in African or International grocery stores. Pumpkin seeds can be substituted, as can pepitas, which are available in Latin American grocery stores. Sesame seeds can also be used.


3 Tbsp Organic Red Palm Oil
One chicken cut into bite-sized pieces
2-3 onions, chopped
2 cups chicken broth or stock

2 tomatoes, or canned tomatoes, or tomato paste or tomato sauce
1 Cup egusi seeds (or substitute), roasted and ground
several sprigs parsley, or similar
cayenne pepper or red pepper, black pepper, salt to taste

Heat the oil in a skillet. Fry the chicken and onions until the chicken is well browned, but not done.

As chicken is browning, bring chicken broth or stock to a slow boil in a large pot. Stir in tomatoes. Add egusi and stir until smooth. Allow to cook several minutes.

Add chicken and onions to broth. Reduce heat and simmer until chicken is done. Add parsley and seasonings to taste. Add water if needed, to make soup thinner as desired.