Authentic Nigerian Egusi Soup

Ingredients

• 2 cups ground Egusi (melon seeds)
• 1 cup organic palm oil
• 1 lb assorted meat (beef, tripe, or goat)
• 2 cups fresh spinach, chopped
• 3 tbsp ground crayfish
• 2 scotch bonnet peppers, blended
• 1 medium onion, chopped
• 4 cups meat broth
• Salt and bouillon to taste

Instructions

1. 1

   Boil the assorted meat with half the chopped onions, salt, and bouillon until tender. Reserve the broth.

2. 2

   In a large pot, heat the palm oil on medium heat for about 2 minutes (do not bleach).

3. 3

   Add the remaining onions and fry until translucent.

4. 4

   Mix the ground egusi with a little water to form a thick paste, then add it to the oil in small scoops.

5. 5

   Fry the egusi for about 10 minutes, stirring constantly to prevent burning.

6. 6

   Stir in the blended scotch bonnet peppers, ground crayfish, and meat broth. Simmer for 15 minutes.

7. 7

   Add the cooked meat and simmer for another 10 minutes.

8. 8

   Stir in the chopped spinach, let it wilt for 3-5 minutes, and remove from heat. Serve hot with pounded yam!