Egusi soup

Ingredients

Quantities for 6 servings.

• 300 g Ground egusi seeds
• 600 g Beef, in pieces
• 200 g Stockfish
• 200 g Smoked fish
• 150 ml Palm oil
• 400 g Spinach or ugwu leaves
• 2 piece Onions
• 3 piece Scotch bonnet
• 3 tbsp Ground crayfish
• 2 piece Stock cube
• 2 tbsp Fermented locust beans
• to taste Salt

Method

1. Simmer the beef with onion, stock cube and salt for forty minutes. Keep the broth.
2. Soak the stockfish in boiling water for twenty minutes and break it into pieces, removing bones.
3. Mix the ground egusi with a little water into a thick paste that holds its shape.
4. Heat the palm oil until clear and fry the onion and ground scotch bonnet for three minutes.
5. Drop the egusi paste into the oil by the spoonful without stirring and let the lumps set for five minutes.
6. Pour in the broth and add the meat, both fish, the crayfish and the locust beans, and cook twenty minutes.
7. Stir in the greens for the last five minutes and serve with fufu or eba.