Classic Egusi Soup with Spinach

Ingredients

• 1.5 cups ground Egusi (melon seeds)
• 1 lb assorted meats (beef, tripe, or goat meat), boiled and seasoned
• 1/2 cup palm oil
• 1 large onion, finely chopped
• 2 tablespoons ground crayfish
• 2 cups fresh spinach or bitter leaf, chopped
• 1 cup beef or chicken stock
• 2 Scotch bonnet peppers, blended
• Salt and bouillon cubes to taste

Instructions

1. 1

   In a small bowl, mix the ground Egusi with a little water 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 for about 10 minutes, stirring constantly to prevent burning, until the Egusi looks crumbly.

4. 4

   Pour in the meat stock and blended Scotch bonnet peppers. Stir well and bring to a simmer.

5. 5

   Add the pre-boiled assorted meats, ground crayfish, salt, and bouillon cubes. Cover and let it cook for 15 minutes.

6. 6

   Stir in the chopped spinach or bitter leaf. Reduce the heat and let it simmer for another 5-7 minutes until the greens are tender.

7. 7

   Taste for seasoning and adjust if necessary. Remove from heat and serve hot with Pounded Yam or Fufu.