Egusi Soup

Ingredients

• 300 g ground egusiSubstitute: pumpkin seeds
• 400 g spinachSubstitute: ugu leaves
• 4 tbsp palm oilSubstitute: red palm oil
• 400 g beefSubstitute: goat meat
• 100 g stockfishSubstitute: smoked fish
• 2 whole scotch bonnetSubstitute: habanero
• 1 large onion
• 2 tbsp crayfishSubstitute: shrimp powder

Instructions

1. 1

   Cook beef and stockfish in seasoned water until tender, about 30 minutes. Reserve the stock.

2. 2

   Heat palm oil in a pot, add diced onions and fry until translucent.

3. 3

   Mix ground egusi with a little water to form a paste, add to pot in lumps.

4. 4

   Fry the egusi for 10 minutes until it darkens slightly, stirring gently.

5. 5

   Add meat stock, scotch bonnet, and crayfish. Simmer 15 minutes.

6. 6

   Add the cooked meats and simmer 5 more minutes.

7. 7

   Stir in chopped spinach and cook 3 minutes until just wilted. Serve with pounded yam or fufu.