Kosua ne Meko, a beloved Ghanaian street food staple, brings together two of the simplest ingredients, eggs and pepper into a punchy, flavour-packed delicacy. Translated literally as “eggs and pepper,” Kosua ne Meko captures the heart of Ghanaian cuisine: bold, unpretentious, and deeply satisfying. Often enjoyed as a snack, breakfast, or light meal, Kosua ne Meko is known for its fiery relish (meko) and the comforting richness of perfectly boiled eggs.
At its core, Kosua ne Meko is both nourishing and energising. Eggs are an excellent source of high-quality protein, essential amino acids, and vital nutrients such as choline, vitamin D, and B12. They provide the perfect balance of fats and protein to keep you feeling full and energised. The accompanying meko—made from fresh chilli, ginger, garlic, onion, and tomato—brings a burst of antioxidants, vitamin C, and anti-inflammatory properties. Ginger and garlic are particularly well known for their immune-boosting qualities and ability to support digestion, while tomatoes and onions deliver a dose of lycopene and quercetin, supporting heart health.
Kosua ne Meko is a perfect example of how minimal ingredients can yield maximum flavour. The hot pepper relish adds heat, tang, and a touch of sweetness to each bite, while the soft-boiled eggs act as a rich, soothing contrast. The dish is not only bold in taste but also beautifully portable—ideal for on-the-go eating, packed lunches, or serving at gatherings.
Whether you’re discovering it for the first time or recreating a nostalgic taste from your childhood, Kosua ne Meko is a dish that speaks to heritage, ingenuity, and comfort. Making Kosua ne Meko at home allows you to customise the spice level, tweak the texture of the meko, and enjoy a healthier, fresher version than any pre-packaged alternative. It’s quick, satisfying, and a celebration of Ghanaian culinary identity in every bite.
Don’t forget to check my Korean Mayak Eggs.
Why You Will Love Kosua ne Meko
Kosua ne Meko is the kind of recipe that instantly wins you over with its simplicity, intensity, and authenticity. You’ll love Kosua ne Meko because it delivers complex flavour using humble, easily available ingredients. There’s something immensely satisfying about the contrast between the creamy egg yolks and the fiery, aromatic relish that dances on your tongue.
First and foremost, Kosua ne Meko is fast and fuss-free. With just a few minutes of preparation, you can turn ordinary boiled eggs into a dish bursting with spice, tang, and warmth. No elaborate cooking techniques are required—just a food processor and a taste for bold flavours. This makes Kosua ne Meko perfect for weekday lunches, quick bites, or impromptu guests. It’s equally suited for a traditional Ghanaian breakfast or a modern high-protein snack.
Another reason you’ll love Kosua ne Meko is its adaptability. The relish can be made as spicy or mild as you like, depending on your tolerance and the chillies used. Fancy a smokier depth? Roast your tomatoes before blending. Want to cool it down? Add a bit of avocado or cucumber on the side. Kosua ne Meko is endlessly flexible while always retaining its unmistakable character.
Kosua ne Meko also stands out nutritionally. It’s naturally low in carbohydrates, rich in protein, and free from added sugar or processed ingredients. This makes it a great option for anyone following a high-protein, low-carb, or ketogenic diet. Yet, despite its health benefits, it never compromises on flavour.
Ultimately, Kosua ne Meko is more than just eggs with pepper—it’s a cultural statement and a culinary delight. It’s hearty, wholesome, and incredibly moreish. Once you’ve tried Kosua ne Meko, it’s bound to become a regular feature on your table.
Equipment You Will Need
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Medium Saucepan
Essential for boiling your eggs to perfection. Choose a pan that allows the eggs to sit in a single layer for even cooking. -
Slotted Spoon or Tongs
Handy for removing the eggs from boiling water without cracking them. -
Bowl of Cold Water
Used to cool the eggs immediately after boiling, making peeling easier and preventing overcooking. -
Food Processor or Blender
A key piece of equipment for blending the meko (pepper relish) into a smooth, punchy paste. A mini chopper or mortar and pestle can also work in a pinch. -
Small Sharp Knife
Necessary for halving the eggs neatly and slicing the onion thinly. -
Chopping Board
Use for prepping the vegetables, especially when slicing onion or deseeding the chilli. -
Measuring Spoon
Useful for adding just the right amount of salt to balance the heat and flavour of Kosua ne Meko. -
Mixing Bowl
For combining and mixing the relish if you prefer a more textured meko. -
Sieve (Optional)
To strain excess liquid from the relish if it turns out too wet, especially if using extra juicy tomatoes. -
Serving Plate or Tray
Present your Kosua ne Meko attractively, arranged with the eggs nestled open and stuffed with vibrant relish.
With these simple tools, you’ll be well-prepared to create authentic, irresistible Kosua ne Meko in your own kitchen.
Ingredients
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4 large eggs – Boiled and peeled; eggs provide the creamy base and essential protein in Kosua ne Meko.
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½ red chilli, deseeded – Brings the essential heat; adjust to taste.
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Small piece of ginger (approx. 0.5cm) – Adds warmth and anti-inflammatory properties.
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1 garlic clove – Boosts flavour and supports immunity.
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½ small red onion – Divided; half is used fresh for crunch, the rest blended for body.
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1 small tomato, seeds removed – Adds freshness and slight acidity to the relish.
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Salt to taste – Essential for seasoning both the meko and the eggs.
These ingredients come together to form the core of Kosua ne Meko—each one contributing to the bold, zesty character of the dish. Freshness is key, so use ripe, flavourful produce for the best results.
How to Make Kosua ne Meko
Step 1: Make the Base Paste
Add the chilli, ginger, garlic, and salt to a food processor. Blend until the mixture becomes a smooth, spicy paste.
Step 2: Prepare the Onion
Slice the red onion in half. Thinly slice ¼ of the onion and set aside. This will be added later for crunch.
Step 3: Add Tomato and Blend Briefly
Add the remaining ¼ onion and the deseeded tomato to the food processor. Pulse just a few seconds to combine. You want a chunky texture, not a purée.
Step 4: Strain if Necessary
If your relish is watery, strain it briefly using a sieve. Stir in the reserved sliced onion for crunch and texture.
Step 5: Slice and Season the Eggs
Cut each boiled egg lengthwise, slicing just enough to open them without cutting all the way through. Sprinkle a pinch of salt inside.
Step 6: Fill with Meko
Carefully spoon about one tablespoon of the relish into each egg. Arrange neatly on a plate and serve your Kosua ne Meko fresh.
Nutrition
(Per Egg with Relish)
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Calories: 90 kcal
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Protein: 6.3g
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Fat: 6.2g
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Carbohydrates: 1.5g
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Sugars: 0.6g
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Fibre: 0.4g
Note: Nutritional values are estimates and may vary depending on the specific brands and ingredients used.
Tips for Making Kosua ne Meko
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Use Room Temperature Eggs: They’re less likely to crack when placed in boiling water.
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Steam Instead of Boil: Steaming eggs makes peeling easier and prevents overcooking.
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Cool Eggs Quickly: Use an ice bath or cold water to stop the cooking process and make peeling easier.
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Adjust the Heat: If you prefer less spice, use a milder chilli or reduce the amount used.
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Use Fresh Ingredients: Fresh garlic, ginger, and tomato make a big difference in the flavour of Kosua ne Meko.
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Don’t Overblend the Meko: A chunky relish has more texture and is more traditional.
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Add a Squeeze of Lime: For an extra zing, add lime juice to the relish.
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Serve Immediately: Kosua ne Meko is best when freshly assembled.
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Roast the Tomato for Depth: For a richer taste, lightly roast the tomato before blending.
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Double the Relish: It keeps well in the fridge and goes great with grilled meats and fried plantain.
Serving Suggestions for Kosua ne Meko
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Serve as a Snack: Kosua ne Meko is perfect as a protein-rich, spicy mid-day snack.
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Enjoy for Breakfast: Pair with Ghanaian tea or millet porridge for a traditional morning meal.
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Add to a Sharing Platter: Serve alongside grilled plantain, avocado, and cassava chips.
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Use as a Starter: Impress guests with a bold, unique appetiser before the main course.
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Pack for a Picnic: Easy to transport and eat cold—ideal for outdoor dining.
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Include in Meal Prep: Kosua ne Meko works well in high-protein meal boxes.
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Serve with Jollof Rice: Add variety to your plate by pairing Kosua ne Meko with a classic rice dish.
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Top a Salad: Add the eggs and meko over a green salad for extra spice and texture.
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Garnish Creatively: Sprinkle chopped herbs or sesame seeds for presentation.
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Pair with Bread: Serve with Ghanaian tea bread or soft rolls to mellow the heat.
Customise This Recipe
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Change the Protein: Swap eggs for tofu or even grilled aubergine slices for a vegetarian variation.
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Add Green Chilli: For a brighter heat and slightly different flavour profile.
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Use Scotch Bonnet: For traditional Ghanaian heat—be cautious, it’s spicy!
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Mix in Herbs: Add fresh parsley or coriander for a refreshing finish.
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Add Oil: Stir in a teaspoon of groundnut or olive oil for richness.
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Sweeten the Meko: Add a touch of honey to balance the heat.
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Add Texture: Include chopped nuts or seeds for crunch.
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Make it Creamy: Mix the relish with a spoonful of yoghurt or avocado for a milder version.
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Use as a Sandwich Filling: Mash the egg and relish together and spread onto bread.
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Serve Warm or Cold: Kosua ne Meko is great hot or chilled—try both!
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Add Smoked Fish: For a protein boost and traditional taste.
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Top with Cheese: Crumble feta over the eggs for a tangy twist.
How to Store Kosua ne Meko
Kosua ne Meko is best enjoyed fresh, but you can store components separately if preparing in advance. Boiled eggs can be kept peeled or unpeeled in the fridge for up to three days. If peeled, store them in a covered container with a damp paper towel to prevent drying out.
The meko relish can be made ahead and stored in an airtight container in the fridge for up to five days. In fact, its flavours often deepen and improve after a few hours. However, once you stuff the eggs, it’s best to consume Kosua ne Meko within 12 hours for optimal taste and texture. If left too long, the relish may cause the eggs to become watery or rubbery.
Avoid freezing either component, as eggs can turn rubbery and the relish will lose its vibrant texture. Always serve Kosua ne Meko chilled or at room temperature for the best experience.
Don’t forget to check my Kerala Egg Puffs.
Final Thoughts on Kosua ne Meko
Kosua ne Meko is the perfect embodiment of “less is more” in the world of food. With just a few vibrant, carefully balanced ingredients, it creates an explosion of flavour and satisfaction that rivals far more complex dishes. Whether you’re enjoying it for the first time or revisiting a taste of home, Kosua ne Meko delivers boldness, comfort, and culture in every bite.
One of the most beautiful things about Kosua ne Meko is how it bridges the gap between tradition and modern culinary expression. It’s rooted in street food culture yet fits seamlessly into contemporary kitchens. You can dress it up for guests or enjoy it with your hands straight from the fridge. It’s high in protein, low in carbs, and full of flavour—perfect for a balanced lifestyle.
Kosua ne Meko encourages you to experiment with spice, play with texture, and appreciate the power of simplicity. It’s quick to prepare, endlessly adaptable, and deeply satisfying. Whether eaten on its own, with bread, or as part of a larger meal, it leaves a lasting impression and offers a deeply personal connection to Ghanaian culinary tradition.
Try Kosua ne Meko today and bring a taste of West Africa to your kitchen—it’s a small dish with a big soul.
You can see this recipe on instagram: 
Kosua ne Meko
Kosua ne Meko is the perfect embodiment of “less is more” in the world of food. With just a few vibrant, carefully balanced ingredients, it creates an explosion of flavour and satisfaction that rivals far more complex dishes.
Ingredients
- 4 large eggs – Boiled and peeled
- ½ red chilli, deseeded
- Small piece of ginger (approx. 0.5cm)
- 1 garlic clove
- ½ small red onion
- 1 small tomato, seeds removed
- Salt to taste
Instructions
- Make the Base Paste: Add the chilli, ginger, garlic, and salt to a food processor. Blend until the mixture becomes a smooth, spicy paste.
- Prepare the Onion: Slice the red onion in half. Thinly slice ¼ of the onion and set aside. This will be added later for crunch.
- Add Tomato and Blend Briefly: Add the remaining ¼ onion and the deseeded tomato to the food processor. Pulse just a few seconds to combine. You want a chunky texture, not a purée.
- Strain if Necessary: If your relish is watery, strain it briefly using a sieve. Stir in the reserved sliced onion for crunch and texture.
- Slice and Season the Eggs: Cut each boiled egg lengthwise, slicing just enough to open them without cutting all the way through. Sprinkle a pinch of salt inside.
- Fill with Meko: Carefully spoon about one tablespoon of the relish into each egg. Arrange neatly on a plate and serve your Kosua ne Meko fresh.
Nutrition Information:
Yield: 4Amount Per Serving: Calories: 90Total Fat: 6.2gCarbohydrates: 1.5gFiber: 0.4gSugar: 0.6gProtein: 6.3g
