Beef and Tripe Egusi

Ingredients

• 2 lbs Beef chuck roast, cubed
• 1 lb Honeycomb tripe (Shaki), cleaned and cut
• 2 cups Melon seeds (Egusi), ground
• 0.5 cup Red palm oil
• 3 tablespoons Ground crayfish
• 3 pieces Fresh Scotch Bonnet peppers, blended
• 2 large Red onions, finely chopped
• 4 cups Fresh spinach or Ugu leaves, shredded
• 2 tablespoons Iru (Fermented locust beans)
• 3 units Stock cubes
• 1 cup Smoked catfish, deboned and flaked(optional)
• 4 cups Water or beef stock

Instructions

1. 1

   Season the beef and tripe with half the onions and stock cubes; boil in 4 cups of water until the tripe is tender and the beef is succulent, reserving the stock.

2. 2

   In a separate bowl, mix the ground egusi with a small amount of warm water to create a thick, paste-like consistency.

3. 3

   Heat the palm oil in a large heavy-bottomed pot over medium heat for 2 minutes, then sauté the remaining onions and iru until fragrant.

4. 4

   Add the blended peppers to the oil and fry for 5-7 minutes until the water content reduces and the oil begins to separate.

5. 5

   Using a spoon, drop small lumps of the egusi paste into the frying pepper base; do not stir immediately, but cover and steam for 10 minutes to set the curds.

6. 6

   Gently fold the egusi curds, then add the cooked beef, tripe, smoked fish, crayfish, and the reserved meat stock.

7. 7

   Simmer the soup on low heat for 15 minutes, allowing the flavors to meld and the oil to rise to the top surface.

8. 8

   Stir in the shredded spinach or ugu leaves and cook for an additional 3 minutes until wilted but still vibrant green.