Egusi Soup

🛒 Ingredients

• Ground Egusi (Melon) Seeds 50 g · 285 kcal
• Palm Oil 33 g · 300 kcal
• Beef (stewing cuts) 83 g · 208 kcal
• Assorted Meats (e.g., Tripe, Ponmo) 50 g · 60 kcal
• Smoked Mackerel 25 g · 50 kcal
• Stockfish (dried cod) 17 g · 53 kcal
• Ground Crayfish 8 g · 25 kcal
• Fresh Spinach (or Ugwu/Bitterleaf) 83 g · 21 kcal
• Onions 33 g · 13 kcal
• Habanero Peppers (or Scotch Bonnet) 5 g · 2 kcal

👨‍🍳 Instructions

1. Soak stockfish in hot water until tender; clean and debone smoked mackerel, then set aside with assorted meats.
2. Boil beef and assorted meats with chopped onions, a habanero pepper, and seasoning cubes until tender, adding more water as needed to create a rich broth.
3. In a separate pot, heat palm oil until slightly translucent, then add a small portion of chopped onions and stir-fry for 2-3 minutes.
4. Mix ground egusi with a little water to form a thick paste; drop spoonfuls of this paste into the hot palm oil, allowing them to cook for a few minutes without stirring.
5. Gently stir the egusi, allowing it to scramble and form small crumbles, then incorporate the cooked meats and broth from the other pot.
6. Add smoked mackerel, stockfish, ground crayfish, remaining habanero pepper, and a seasoning cube; simmer for 15-20 minutes, allowing flavors to meld.
7. Finally, stir in the fresh spinach and cook for only 3-5 minutes until just wilted but still vibrant green.