Egusi Soup

Ingredients

2 cups ground egusi (melon seeds)
1/2 cup palm oil
1 large onion, chopped
2-3 fresh tomatoes, blended
1-2 fresh peppers or 1-2 tablespoons ground pepper (adjust to taste)
1/2 cup ground crayfish
1/2 cup stockfish or dried fish, soaked and shredded
1/2 cup pomo (cow skin), cut into pieces (optional)
1/2 cup beef or goat meat, cut into chunks
2-3 stock cubes or seasoning cubes
1 teaspoon ground locust bean (iru)
2-3 cups beef or chicken stock (or water)
2 cups chopped spinach or bitterleaf (optional)
Salt to taste

Instructions

Prepare the Meat

In a pot, add the beef or goat meat, stockfish, pomo, and enough water to cover the meat. Cook until tender. Add seasoning cubes and salt to taste.

Prepare the Soup Base

Heat the palm oil in a large pot over medium heat. Add the chopped onions and cook until translucent.

Add the blended tomatoes and fresh peppers to the pot. Stir and cook for about 10 minutes until the tomato mixture reduces and the oil starts to float on top.

Add Ground Egusi

Stir in the ground egusi. Mix well and allow to cook for about 10-15 minutes, stirring frequently. The mixture will thicken as the egusi cooks.

Add the Meat

Add the cooked meat, stockfish, and pomo to the pot. Stir well and cook for an additional 10-15 minutes. Adjust the consistency with more stock or water if needed.

Add Seasonings

Stir in the ground crayfish, locust bean, and adjust seasoning with salt and additional stock cubes if necessary.

Add Greens

If using, add the chopped spinach or bitterleaf and stir. Cook for another 5-10 minutes, or until the greens are tender and well incorporated into the soup.