Oil-Free Egusi Soup

Ingredients

• 2 cups Egusi (Melon seeds), ground
• 500 g Beef or Goat meat, cubed
• 1 piece Stockfish (pre-soaked)(optional)
• 2 medium Smoked Catfish, cleaned
• 1 1/2 cups Red Bell Peppers and Scotch Bonnet, blended
• 1 large Onion, finely chopped
• 3 tbsp Ground Crayfish
• 3 cups Fresh Spinach or Ugu leaves, chopped
• 2 Bouillon cubes
• 4 cups Water or Meat Stock

Instructions

1. 1

   Place the meat, stockfish, and half of the chopped onions in a large pot with bouillon and a little water; boil until tender.

2. 2

   While the meat cooks, mix the ground egusi with a small amount of warm water to form a thick, lumpy paste.

3. 3

   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.

4. 4

   Drop small scoops of the egusi paste into the boiling broth, but do not stir them yet; cover and simmer for 10 minutes.

5. 5

   Gently stir the soup to break the egusi lumps into your desired size, then add the smoked catfish and ground crayfish.

6. 6

   Simmer on low heat for another 10-15 minutes until the natural oils from the melon seeds begin to rise to the surface.

7. 7

   Add the chopped spinach or ugu leaves and stir well to combine.

8. 8

   Cook for a final 2 minutes until the vegetables are wilted but still green, then remove from heat and serve.