Egusi Soup

Ingredients

• 2 cups ground egusi (melon) seeds
• 1 lb assorted meat (beef and tripe), cut into pieces
• 1 lb smoked fish, deboned
• 1/2 cup palm oil
• 1 onion, chopped
• 3 tbsp ground crayfish
• 2 scotch bonnet peppers, blended
• 4 cups spinach or bitterleaf, chopped
• 2 cups beef stock
• Seasoning cubes, to taste

Instructions

1. 1Boil assorted meat with onion and seasoning cubes until tender; reserve the stock.
2. 2Mix ground egusi with a little water to form a paste.
3. 3Heat palm oil in a pot and fry the egusi paste in lumps, stirring occasionally, for 10 minutes.
4. 4Add scotch bonnet, crayfish, and the reserved meat stock, stirring to break up the egusi.
5. 5Add the cooked meat and smoked fish and simmer 20 minutes.
6. 6Stir in the chopped greens and simmer 5 more minutes until wilted.
7. 7Serve hot with pounded yam, fufu, or eba.

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