Egusi Soup

Ofe Egusi

Ingredients11

• ground egusi melon seeds400 g
• palm oil200 ml
• beef500 g
• stockfish150 g
• dried crayfish3 tbsp
• fluted pumpkin leaves300 g
• onion1
• scotch bonnet pepper2
• seasoning cubes2
• salt1 tsp
• water750 ml

Method

1. Cut the beef into pieces, season with salt and one seasoning cube, and boil with water until tender; reserve the stock.
2. Soak the stockfish until softened, then add it to the meat pot and simmer briefly.
3. Heat the palm oil in a pot until hot, then stir in the ground egusi and fry, stirring, until it forms a thick paste and the raw smell fades.
4. Add the reserved meat stock a little at a time, stirring, until the soup reaches a loose, pourable consistency.
5. Add the cooked meat, stockfish, ground crayfish, chopped onion, blended scotch bonnet, and remaining seasoning cube; simmer for about 15 minutes.
6. Stir in the chopped fluted pumpkin leaves and cook for 3 to 5 minutes until just wilted.
7. Taste, adjust salt, and serve hot with a swallow such as pounded yam or fufu.