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BN Cuisine with Matse: Naija Eats, The Fine Dining Edition – Starter | Egusi Tomato Pepper Soup



matse yellow 2My people I hail O! I thank una well well for the comments wey una write for my last post. Come see me! I was dancing like MC Hammer…see sweat! See happiness! In short, I screamed when I saw the post on Bella Naija. My dog was so startled that it ran out of the house and started barking as if to say: “Shuooo! My Madam don chop craze?!”.

I ran after my dog, caught her, held her fore legs upwards and started dancing the waltz with her. The poor thing wriggled her way out of my hands and made for the backyard. 🙂 . For her mind my craziness don dey confirmed. Were gan!!! 🙂
Big thanks to Chef Fregz for his warm welcome. I have always been a huge fan Sir. Tuale!

Happy 54th Independence to every Nigerian in the country and in Diaspora! I trowey salute! We are now 54! Some may say that we have nothing to show for it but I believe we have a lot to show for it. If not in infrastructure at least in it’s people. Look at the new crop of Nigerians doing exceedingly well in various spheres. Uche Pedro revolutionised blogging in Nigeria. Linda Ikeji took the mantle and plunged forward with it. Chude Jideonwo motivates and grooms young leaders. Tolu Sangosanya founded Dustbin estate and caters for the needy, feeding thousands and making sure they get basic education. Orode Okpu, founder of Pink Pearl foundation at under 25 years of age is making sure Nigerian women with cancer get treated. Davido releases hit after hit. 😀 Isn’t there hope for Nigeria?! If I hear you say no, I simply want you to remember that Diarris God O! 😐

Now unto food matters! Let me show you a fresh way to eat steamed rice with this delicious Egusi Tomato Pepper Soup. This is a family recipe, brought to you from Mummy Queen’s recipe archives. I promise you that you will eat more than the usual quantity of rice you used to.

Serves: 4
Prep time: 20 minutes
Cook time: 1 hour
Total time: 1 hour 20 minutes
Meal type: Main

What You Need
250g pork/chicken/turkey (cut into portions)
1 whole fresh/dried cat fish  (cut into 4 pieces or chunks if it is dried fish)
3 cooking spoons of vegetable oil
6 large tomatoes  (blended)
8 fresh habanero pepper  (blended)
1/2 large onion  (blended)
Iwo/Erhe/calabash nutmeg  (pounded)
5 tablespoons of egusi  (blended)
2 tablespoon of tomato paste
Seasoning cubes
Salt to taste

Fresh young lime leaves
(these baby leaves pack more punch than the older ones in the flavour arena)

How To

Cook the pork/chicken/turkey in 2 cups of water with onion, salt and seasoning cubes. Cook am done o! You know sey our pork et al need serious cooking if not some old soldiers go lay eggs for your belle. Ehn! For those of una wey nor dey chop pork, abeg use chicken or turkey.

Pound the Iwo/erhe/calabash nutmeg in a mortar until smooth. Using a blender or food processor may be tricky because of the quantity.

Now, blend the tomatoes, onion and pepper until it becomes a paste. Add the pounded iwo/erhe/calabash nutmeg. Sprinkle in the egusi and blend to a mix.

Oh yes! See how orangey the paste looks?! 🙂

Pour the blended mix into the pot containing the cooked pork/chicken/turkey and stir properly with your cooking spoon to mix perfectly with the broth. *dorobucciplaying faintly in the back ground*  Yes this is #DoroCooking!

pic 5

Add the vegetable oil and stir. Cook until it starts boiling.

Add the tinned tomato paste, seasoning and salt to taste. Cook for 5 minutes.Feel free to dance as the music plays…mind you, keep the song on repeat!pic 7

Time for the fish! Add a little water to the pot …or more if you want the sauce to be a bit lighter in consistency (you know we all have different likes). Gently add the fresh fish, make sure the sauce covers it. You can also drop in the dried fish chunks if this is your fish of choice. Allow to boil for 5 minutes. Take note to reduce the heat so that the goodness of the sauce can sip into the fish. Don’t stir too much with your cooking spoon if you are using fresh fish. Simply hold the handles of the pot and twirl. *imagine Iyanya rolling his waist* Gooood! Twirl it just like that.

pic 8i

Now add the young lime leaves if using, cover the pot with a good lid and allow it to boil away. *Faint music in the background gradually coming up*  If you are #Doro don’t waste your dancing talent. Oya start to dey dance!

Cook until you see the vegetable oil come to the top. Feel free to massacre the sauce with steamed rice, pounded yam, fufu etc! 😀

pic 9

pic 10

Happy 54th Independent #DoroNigeria! Enjoy!

Matse Uwatse Nnoli is a multiple award winning media personality, a food and drinks blogger and does restaurant reviews on She enjoys painting, writing, cooking and interior decorating. She is a giver and hopes to share her  knowledge, tricks and findings with other foodies. She believes in taking Nigerian food to the world at large through amazing recipes, food photography and cooking skills. In her quiet time she reads, develops apps, watches medieval / old western movies or is tending to her little daughter.


  1. Us

    October 3, 2014 at 2:23 pm

    Hmmm Matse, am salivating oh. What better time to try this than this holiday. Thanks for sharing

    • iba

      October 6, 2014 at 6:02 am

      yesssssssssssssssssssssssssssssssssssssssssssssssssssssssssssss! Matse is back again; thats me yelling before even reading a word. I’d be back to reply proper; by the way i tried the concoction rich. choi the thing sweet die.

  2. Mz Socially Awkward...

    October 3, 2014 at 2:26 pm

    Darn it, Matse! I already cooked a whole pot of Egusi soup last night after craving it since Monday (and partly for my Guinean friend who fondly calls it “ugusi”). You could have warned a sister that an egusi post was coming out so she would have delayed her cooking by another night… I no go fit cook this one join, make I no come dey chop nothing but egusi for nearly 1 full month.

    “dorubuci playing softly in the background” and “imagine Iyanya rolling his waist”. You’re a bit of a basket case, with fantastic writing style and I think I’ll stick to the fresh fish option if and when I decide to cook this. Very nicely done. 🙂

  3. Africhic

    October 3, 2014 at 2:38 pm

    Not a fan of Egusi, but i will try this.

  4. Uzo

    October 3, 2014 at 2:57 pm

    This looks soooo good. I am trying it ASAP. Weldone Matse.

  5. Omalicha

    October 3, 2014 at 2:59 pm

    I am loving this. Yummmmm rice with fresh fish and chicken. Yum! Pork! O yum!!!

  6. efe

    October 3, 2014 at 3:01 pm

    This is a MATTER to look into seriously this lonnnnnnnggggggg break. Thanks Matse.

  7. Ada Ada

    October 3, 2014 at 3:03 pm

    Woooohooo! This gel haf start again. Lovely.


    October 3, 2014 at 3:06 pm

    OMG!!! Matse! I am so going to try this. My rice will have a good blanch of lemon. Will eat with plantain….argh!

  9. Priscy

    October 3, 2014 at 3:24 pm

    Matse…your sense of humor no be here o.
    I might try this this long weekend..thx

  10. Wolo

    October 3, 2014 at 3:42 pm

    Thumbs up Matse, from your blog to BN cuisine, and then BBC and CNN, the sky is your stepping stone. Kudos

  11. Changing Faces

    October 3, 2014 at 3:50 pm

    I made this soup last night and it was delicious! Got it from Matse’s blog. I was quite sceptical of making tomato soup, and soup without crayfish but the my scepticism was laid to rest when I ate it with pounded yam.. Great recipe

  12. Paul

    October 3, 2014 at 4:33 pm

    I just love the way you write Matse. 🙂 You are a woman after my heart.. You are gifted. I’ll tell my fiancée to check out this recipe. thanks.

  13. Eka Mbakara

    October 3, 2014 at 4:35 pm

    Nice one. Must try this. Yummy!

  14. LOL

    October 3, 2014 at 4:38 pm

    Father, here I come with a list of ingredients for you to bring back…..delicioso…and such a fun read on its own without the salivation factor. Well done Matse….simple, clear, concise, understood.

  15. Omoté

    October 3, 2014 at 5:15 pm

    Hmmmm……going to give this a try, do egusi pepper soup n tomatoe pepper soup once in a while whn I’m not in the mood for full scale cooking. Definitely adding egusi-tomatoe pepper soup to my list of emergency soups! By the way, is calabash nutmeg regular nutmeg?

  16. Angel

    October 3, 2014 at 5:39 pm

    Your writing style mehn! Love it. Will definitely try this, thanks Hun..

  17. D

    October 3, 2014 at 5:56 pm

    First, I love love (double heart) your writing style. Immediately I saw serving size and prep and cooking time, I knew I would be trying it. Thank you!!!

  18. Naija Delta Man

    October 3, 2014 at 6:39 pm

    Abeg make dem make correct hot starch make i take sama this pepper soup. But i go put am for “ewere” clay pot make e hotttttttt!!!

  19. Mary

    October 3, 2014 at 6:41 pm

    Nice one Matse. I will be cooking this. All white meat and fish. very nice.

  20. Concerned_Boyfriend

    October 3, 2014 at 7:48 pm

    A different twist to cooking Egusi. Will definitely give this a trial.

  21. ice

    October 3, 2014 at 8:13 pm

    hi matse, am already dancing to the tune but i want to shake like shakira not iyanya. lol.. is the nutmeg the regular one?

  22. kimberly

    October 3, 2014 at 8:38 pm

    My Taste Buds Are Screaming For This!

  23. LILO

    October 3, 2014 at 8:46 pm

    So is the calabash nutmeg the same as ehuru? I am determined to try this recipe this weekend. Along with native rice from Matse….dancing awilo logonmba

    • MariaMarryJohnson

      October 3, 2014 at 9:18 pm

      Yes Lilo. Calabash nutmeg is ehuru/iwo/erhe. They are one and the same. Thank me later.

  24. MariaMarryJohnson

    October 3, 2014 at 9:16 pm

    Lovely recipe. Bless you Matse for showing us new and interesting recipes.


    October 3, 2014 at 10:12 pm

    This looks delicious!!!!! *running to try it out*


    October 3, 2014 at 10:23 pm

    This looks delicious Matse!!!!! *running to try it out*

  27. Linda

    October 4, 2014 at 9:36 am

    Looks absolutely delicious.

  28. Tope

    October 4, 2014 at 9:38 am

    Yum…will be trying it out.

  29. Wowza

    October 4, 2014 at 3:15 pm

    Nice nice nice. I love this new way of cooking egusi.

  30. Dr O

    October 5, 2014 at 4:14 am

    Ahhhhhh the best soup I have ever done in under an hr!!! My hubby is going to be shocked when he wakes up from a nap cause I had NO plans of cooking tonight! Plus I have no palm oil at home and live here in Yankee, African shop is a bit of a drive and I has no plans of going anywhere.
    Thanks so much!! Made 2 types, one I added some spinach at the end cause hubby likes his like that.
    Love this! Going to try rice flour tonight even!

  31. Ifeoma

    October 5, 2014 at 5:59 am

    I will try it out this break. Nice one Matse!

  32. bliss

    October 5, 2014 at 5:54 pm

    yummy…. but my aunt did prepared in late 90’s for us and it was declious….

  33. Titi

    October 5, 2014 at 7:22 pm

    I’m going for this. I already love the look.

  34. Titi

    October 5, 2014 at 7:23 pm

    Please can I use goat meat?

  35. Sister

    October 5, 2014 at 7:26 pm

    Yum yum I love fresh fish recipes.

  36. Matilda

    October 6, 2014 at 4:36 am

    No palm oil, looks very fresh and healthy. Kudos Chef matse. I will be doing this soon. I like the way you write, very witty. 🙂


    October 6, 2014 at 11:49 am

    Stop making me salivate, lol

  38. Aninor

    October 8, 2014 at 9:59 am

    Lovely recipe Matse. I made it for dinner with white rice and it was so good. My family loved it. Please more recipes darling. I love you!

  39. addie

    October 8, 2014 at 3:57 pm

    I like soups and haven’t cooked egusi in a while, so i’ll be trying this recipe

  40. Uloma

    October 14, 2014 at 3:00 pm

    Looks great. Well done chef matse.

  41. Theo

    October 14, 2014 at 3:07 pm

    This is simple and delicious cooking. I followed this recipe step by step and it came out wonderfully. Thanks Bellanaija.

  42. Yemisi

    November 7, 2014 at 5:29 pm

    pls can u repost recipe… my boo has a thing for concoction rice

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