West African 45 min

Egusi Soup

Name: Egusi Soup
Total time: 45 min
Yield: 2 servings
Cuisine: West African
Ingredients: 1 cup ground egusi (melon seeds) or pumpkin seeds; 1 lb beef or goat, cubed; 1/2 cup palm oil or vegetable oil; 2 cups chopped spinach or bitter leaf; 1 large onion, diced; 3 tbsp ground crayfish (optional); 2 scotch bonnet peppers, blended; 2 medium tomatoes, blended; 1 fish or beef bouillon cube; Salt to taste; Fufu or pounded yam for serving

SoupSeedsWest African

Ingredientsfor 2

420

Cal

28g

Protein

12g

Carbs

30g

Fat

11 cup ground egusi (melon seeds) or pumpkin seeds
21 lb beef or goat, cubed
31/2 cup palm oil or vegetable oil
42 cups chopped spinach or bitter leaf
51 large onion, diced
63 tbsp ground crayfish (optional)
72 scotch bonnet peppers, blended
82 medium tomatoes, blended
91 fish or beef bouillon cube
10Salt to taste
11Fufu or pounded yam for serving

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Instructions

1
Boil meat with onion, bouillon cube, and salt until tender, about 30 minutes. Reserve the stock.
2
Mix ground egusi with just enough water to form a thick paste.
3
Heat palm oil in a pot until hot but not smoking. Add blended tomatoes and peppers. Fry for 10 minutes.
4
Drop spoonfuls of egusi paste into the pot. Stir gently and cook for 10 minutes until oil floats on top.
5
Add reserved meat stock, about 1-2 cups, and the cooked meat. Simmer for 10 minutes.
6
Add chopped spinach. Stir and cook for 3-5 minutes until just wilted.
7
Adjust salt. Serve hot with fufu, pounded yam, or eba — scoop the soup with it.