Classic Nigerian Egusi Soup

Ingredients

• 1.5 cups ground Egusi (melon seeds)
• 1/2 cup red palm oil
• 1 pound assorted meats (beef, tripe, cow foot), boiled and seasoned
• 1 cup beef or chicken stock
• 2 tablespoons ground crayfish
• 1 medium onion, chopped
• 2 scotch bonnet peppers, blended
• 3 cups fresh spinach or bitterleaf, chopped
• Salt to taste

Instructions

1. 1

   In a bowl, mix the ground egusi with a little water or meat stock to form a thick paste.

2. 2

   Heat the red palm oil in a large pot over medium heat for about 2 minutes (do not bleach the oil).

3. 3

   Add the chopped onions and fry until translucent.

4. 4

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

5. 5

   Pour in the meat stock, blended scotch bonnet peppers, and ground crayfish. Stir well and bring to a simmer.

6. 6

   Add the pre-boiled assorted meats to the pot. Cover and let it cook for 15 minutes, allowing the flavors to meld.

7. 7

   Stir in the chopped spinach or bitterleaf. Simmer for another 5 minutes until the greens are tender.

8. 8

   Adjust seasoning with salt if necessary. Serve hot with pounded yam or fufu.