Lumpy Egusi Soup Caking Method

Ingredients

• 3 cups Ground Egusi (Melon Seeds)
• 1 cup Palm Oil
• 1 kg Assorted Meats (Beef, Shaki, Cow Tripe)
• 200 grams Stockfish and Dry Fish
• 3 tablespoons Ground Crayfish
• 3 pieces Scotch Bonnet Peppers (Atarodo)
• 2 medium Onions
• 3 units Bouillon Cubes
• 2 cups Fresh Spinach or Ugu Leaves
• 2 tablespoons Iru (Fermented Locust Beans)(optional)

Instructions

1. 1

   Boil the assorted meats, stockfish, and dry fish with sliced onions and bouillon cubes until tender, reserving the concentrated meat stock.

2. 2

   Blend the remaining onion and scotch bonnet peppers into a smooth paste and set aside.

3. 3

   In a mixing bowl, combine the ground egusi with a small amount of warm water or onion juice to form a thick, stiff paste; mold into small balls or 'cakes'.

4. 4

   Heat palm oil in a large pot for 2 minutes (do not bleach), then add the blended pepper and onion mixture and fry for 5-8 minutes.

5. 5

   Add the meat stock to the fried pepper base and bring to a rolling boil.

6. 6

   Carefully drop the egusi paste balls into the boiling stock. Do not stir. Cover the pot and simmer for 15-20 minutes until the egusi balls firm up and 'cake'.

7. 7

   Gently stir in the cooked meats, crayfish, and iru, being careful not to break the egusi lumps too much.

8. 8

   Add the chopped spinach or ugu leaves, simmer for an additional 3 minutes, adjust salt to taste, and remove from heat.