Fried Egusi Soup

Ingredients

• 2 cups Egusi (ground melon seeds)
• 1 cup Palm oil
• 500 grams Assorted meats (beef, tripe, cow foot)
• 1 piece Stockfish (pre-soaked)
• 1 piece Dry fish
• 3 tablespoons Ground crayfish
• 1 large Onion (finely chopped)
• 2 tablespoons Fresh scotch bonnet peppers (blended)
• 3 cups Beef stock
• 2 cups Ugu leaves (fluted pumpkin) or Spinach
• 1 tablespoon Iru (fermented locust beans)(optional)
• to taste N/A Salt and seasoning cubes

Instructions

1. 1

   Boil the assorted meats with onions, seasoning cubes, and salt until tender, reserving the stock for later use.

2. 2

   In a large pot, heat the palm oil on medium heat for 2 minutes, ensuring it does not smoke or bleach.

3. 3

   Add the chopped onions to the oil and sauté until translucent, then add the ground egusi seeds.

4. 4

   Fry the egusi in the oil for about 10-15 minutes, stirring constantly to prevent burning, until the seeds become grainy and separate.

5. 5

   Slowly pour in the reserved beef stock and blended peppers while stirring to incorporate the fried melon seeds into a thick sauce.

6. 6

   Add the cooked meats, stockfish, dry fish, crayfish, and iru; cover the pot and simmer for 15 minutes on low heat.

7. 7

   Taste the soup and adjust seasoning with salt or extra bouillon if necessary, then add the chopped ugu or spinach leaves.

8. 8

   Simmer for an additional 3 minutes until the vegetables are wilted but still green, then remove from heat and serve with fufu or pounded yam.