Why egusi soup travels so well

Ground egusi seeds thicken soups across West Africa. Nigerian cooks combine them with leafy vegetables, palm oil, seafood or meat, but texture and seasoning vary considerably by region and household.

Its diaspora success comes partly from adaptability: frozen greens and local proteins can work when familiar ingredients are scarce. What remains is the nutty body of the seed and the communal pleasure of eating with a swallow.