Classic Nigerian Egusi Soup

Ingredients

• 2 cups ground egusi (melon seeds)
• 1 cup red palm oil
• 2 cups chopped organic spinach or bitterleaf
• 1 lb assorted meat (beef, tripe, cow foot)
• 2 tbsp ground crayfish
• 1 medium onion, finely chopped
• 2 bouillon cubes
• 2 scotch bonnet peppers, blended
• Salt to taste

Instructions

1. 1

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

2. 2

   In a separate large pot, heat the red palm oil on medium heat for about 2 minutes until it becomes translucent.

3. 3

   Add the remaining chopped onions and fry until they are soft and fragrant.

4. 4

   Mix the ground egusi with a little water to form a thick paste, then add it to the heated palm oil.

5. 5

   Fry the egusi paste for about 10 minutes, stirring constantly to prevent burning and to allow it to curdle slightly.

6. 6

   Gradually add the reserved meat broth, blended scotch bonnet peppers, and the cooked meat to the pot, stirring well to combine.

7. 7

   Stir in the ground crayfish and let the soup simmer on low heat for 15 minutes.

8. 8

   Add the chopped spinach, stir gently, and simmer for another 5 minutes before serving hot with pounded yam.