Egusi and Spinach Pot

Ingredients

• 2 cups Egusi (ground melon seeds)
• 1 lb Fresh Spinach (chopped)
• 1.5 lbs Smoked Turkey (chopped into chunks)
• 0.5 cup Palm Oil
• 2 pieces Red Bell Pepper
• 1 piece Scotch Bonnet Pepper
• 1 large Red Onion
• 3 tablespoons Ground Crayfish
• 2 cups Chicken Stock
• 2 pieces Bouillon Cubes
• 1 teaspoon Salt(optional)

Instructions

1. 1

   Blend the red bell peppers, scotch bonnet, and half of the onion until smooth, then set aside.

2. 2

   In a small bowl, mix the ground egusi with a little water to form a thick, lumpy paste.

3. 3

   Heat the palm oil in a large pot over medium heat for 2 minutes, then sauté the remaining sliced onion until translucent.

4. 4

   Add the blended pepper mixture to the pot and fry for 10 minutes until the water reduces and the oil floats to the top.

5. 5

   Add the smoked turkey, chicken stock, crayfish, and bouillon cubes; bring to a simmer for 15 minutes to soften the turkey.

6. 6

   Scoop small lumps of the egusi paste into the broth, cover the pot, and let it steam for 10 minutes without stirring so the lumps set.

7. 7

   Gently stir the soup, then add the chopped spinach in batches, folding it into the sauce.

8. 8

   Simmer for another 5 minutes until the spinach is wilted but still vibrant green, then adjust salt to taste and serve.