Authentic Egusi Soup

Ingredients

• 2 cups ground Egusi (melon seeds)
• 1 lb assorted meats (beef, tripe, cow foot), boiled and seasoned
• 1/2 cup palm oil
• 1 large onion, chopped
• 2 tablespoons ground crayfish
• 1 cup chopped spinach or bitterleaf
• 2 scotch bonnet peppers, blended
• 3 cups meat broth
• 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.

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 it becomes crumbly.

4. 4

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

5. 5

   Add the boiled assorted meats, ground crayfish, bouillon cubes, and salt. Stir and let it cook for another 10 minutes.

6. 6

   Fold in the chopped spinach or bitterleaf. Reduce the heat and let it simmer for 3-5 minutes until the greens are wilted but still vibrant.

7. 7

   Remove from heat and serve hot with your favorite swallow, such as pounded yam or fufu.