Egusi Soup
A thick soup made with melon seeds.
No common allergens detected
Based on this recipe's ingredient list. Always verify with your own brands and labels.
Instructions
- 1
Boil the Meat: In a pot, boil the assorted meat with half the chopped onion, salt, and bouillon until tender. Reserve the rich meat stock.
- 2
Make Egusi Paste: Mix the ground egusi seeds with a little water to form a thick, cohesive paste.
- 3
Fry the Egusi: Heat the palm oil in a large pot over medium heat until it turns translucent (do not bleach). Add the remaining onions and the egusi paste. Fry, stirring constantly, for 10 minutes until the egusi looks crumbly.
- 4
Build the Soup: Stir in the blended scotch bonnet peppers, crayfish, and the reserved meat stock. Bring to a boil, then lower the heat and simmer for 15 minutes until the oil surfaces.
- 5
Add Meat and Greens: Return the cooked meat to the pot. Stir in the chopped spinach, let it wilt for 3-5 minutes, then remove from heat to keep the greens vibrant.
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