Egusi Soup | FoodieAtlas

Ingredients

1 cup egusi seeds (melon seeds), ground
1 lb beef or goat meat, cut into chunks
1/2 lb stockfish (optional), soaked and shredded
1/2 lb dried fish (optional), soaked and shredded
1 large onion, chopped
4 cloves garlic, minced
2 large tomatoes, chopped
1 bell pepper, chopped
1/2 cup palm oil (or vegetable oil)
2 tablespoons ground crayfish (optional)
1 teaspoon ground paprika
1 teaspoon ground black pepper
1 teaspoon ground cumin
1 teaspoon salt (adjust to taste)
4 cups beef or chicken broth
1-2 Scotch bonnet peppers (optional, for heat)
2 cups spinach or bitterleaf, chopped (substitute with kale if unavailable)
Fresh cilantro, chopped (for garnish)

Instructions

Prepare the Meat

In a large pot, heat the palm oil (or vegetable oil) over medium heat. Add the beef or goat meat and cook until browned on all sides.

Add Aromatics

Add the chopped onion and minced garlic to the pot. Saut√© until the onion is soft and translucent.

Add Tomatoes and Spices

Stir in the chopped tomatoes, paprika, ground black pepper, ground cumin, and salt. Cook for about 5 minutes, allowing the tomatoes to break down and the spices to release their flavors.

Add Broth and Cook

Pour in the beef or chicken broth. Add the stockfish and dried fish if using. Bring to a boil, then reduce the heat and simmer for 30 minutes, or until the meat is tender.

Add Egusi

Stir in the ground egusi seeds and mix well. Continue to cook for another 15-20 minutes, stirring occasionally. The soup should thicken as the egusi cooks.

Add Greens

Add the chopped spinach or bitterleaf to the pot. Stir and cook for an additional 5-10 minutes until the greens are tender.

Adjust Seasoning

Taste and adjust seasoning with additional salt or pepper if needed.

Serve

Garnish with chopped fresh cilantro before serving.