Classic Nigerian Egusi Soup

Ingredients

• 1.5 cups ground Egusi (melon seeds)
• 1 lb assorted meats (beef, tripe, cow foot), boiled until tender
• 1/2 cup palm oil
• 1 large red onion, chopped
• 2 tablespoons ground crayfish
• 2 scotch bonnet peppers, blended
• 3 cups chopped spinach or bitter leaf
• 2 cups meat broth (from boiling the meats)
• 1 medium smoked fish, deboned and cleaned
• Salt and bouillon cubes to taste

Instructions

1. 1

   In a bowl, mix the ground Egusi with a little water or meat broth to form a thick paste. Set aside.

2. 2

   Heat the palm oil in a large pot over medium heat for about 2 minutes (do not bleach the oil). Add the chopped onions and fry until translucent.

3. 3

   Add the Egusi paste to the oil in small scoops. Fry the Egusi for about 10 minutes, stirring constantly to prevent burning until it looks crumbly.

4. 4

   Pour in the meat broth and blended scotch bonnet peppers. Stir well, cover, and let it cook for 15 minutes. The Egusi will absorb the liquid and swell.

5. 5

   Add the boiled assorted meats, smoked fish, ground crayfish, bouillon cubes, and salt. Stir gently to combine. If the soup is too thick, add a little more water.

6. 6

   Cover and simmer for another 10 minutes to allow the flavors to meld.

7. 7

   Stir in the chopped spinach or bitter leaf. Simmer for 3-5 minutes until the greens are wilted but still vibrant.

8. 8

   Remove from heat and serve hot with Pounded Yam, Fufu, or Eba.