Egusi Soup

Ingredients

• •Ground egusi seeds
• •Palm oil
• •Spinach
• •Beef
• •Stockfish
• •Crayfish
• •Onion
• •Scotch bonnet pepper

Steps

1. 1Grind hulled egusi (melon) seeds into a coarse meal, either in a blender or with a mortar and pestle, keeping some texture rather than making it completely smooth.
2. 2Heat red palm oil in a large pot until it loosens and turns fragrant, then add chopped onion and cook briefly before stirring in the ground egusi a little at a time to form small, fried clumps.
3. 3Add blended fresh pepper, chopped tomatoes, and crayfish, and let the mixture fry together for several minutes so the raw egusi taste cooks off.
4. 4Pour in stock or water along with pieces of pre-cooked beef, tripe, or stockfish, and simmer everything together so the flavors of the meats infuse the thickening sauce.
5. 5Add ground crayfish, seasoning cubes, and chopped onion, then let the soup simmer until it reaches a thick, slightly grainy consistency.
6. 6Stir in torn leafy greens such as bitter leaf, spinach, or pumpkin leaves along with a splash more palm oil, and cook just until the greens wilt but retain their color.
7. 7Adjust the seasoning with salt and pepper to taste, keeping in mind the soup should be rich, hearty, and moderately spicy.
8. 8Serve hot alongside a stiff swallow such as pounded yam, eba, or fufu for scooping.