Nigeria / Soup
Egusi soup
A thick soup of ground egusi melon seeds with greens, meat and palm oil.
Ingredients
- Ground egusi seeds300 g
- Beef, in pieces600 g
- Stockfish200 g
- Smoked fish200 g
- Palm oil150 ml
- Spinach or ugwu leaves400 g
- Onions2
- Scotch bonnet3
- Ground crayfish3 tbsp
- Stock cube2
- Fermented locust beans2 tbsp
- Saltto taste
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 7 steps
Simmer the beef with onion, stock cube and salt for forty minutes. Keep the broth.
Soak the stockfish in boiling water for twenty minutes and break it into pieces, removing bones.
Mix the ground egusi with a little water into a thick paste that holds its shape.
Heat the palm oil until clear and fry the onion and ground scotch bonnet for three minutes.
Drop the egusi paste into the oil by the spoonful without stirring and let the lumps set for five minutes.
Pour in the broth and add the meat, both fish, the crayfish and the locust beans, and cook twenty minutes.
Stir in the greens for the last five minutes and serve with fufu or eba.
