A lighter, healthier version of the soup that relies on the natural fats of the seeds.
Hands-free mode with voice commands & timers
No ratings yet
Place the meat, stockfish, and half of the chopped onions in a large pot with bouillon and a little water; boil until tender.
While the meat cooks, mix the ground egusi with a small amount of warm water to form a thick, lumpy paste.
Once the meat is cooked, ensure there is about 3 cups of broth left in the pot, then add the blended pepper mix and the remaining onions.
Drop small scoops of the egusi paste into the boiling broth, but do not stir them yet; cover and simmer for 10 minutes.
Gently stir the soup to break the egusi lumps into your desired size, then add the smoked catfish and ground crayfish.
Simmer on low heat for another 10-15 minutes until the natural oils from the melon seeds begin to rise to the surface.
Add the chopped spinach or ugu leaves and stir well to combine.
Cook for a final 2 minutes until the vegetables are wilted but still green, then remove from heat and serve.
