Egusi Soup

Ingredients:

• 1 cup melon seeds (egusi), ground
• 1/2 cup palm oil
• 1 large onion, finely chopped
• 3-4 large tomatoes, blended
• 1 red bell pepper, blended
• 2-3 Scotch bonnet peppers (adjust to taste), blended
• 3 cloves of garlic, minced
• 1 teaspoon ginger, grated
• Assorted meats (beef, tripe, liver, or goat meat), cooked and diced
• Stockfish and/or dried fish, soaked and flaked
• 2 tablespoons ground crayfish
• 2-3 stock cubes or seasoning cubes
• Salt and pepper to taste
• 2 cups chopped leafy vegetables (spinach, ugu, or kale)
• Water (as needed)

Instructions:

1.Prepare the Ingredients:

• Grind the melon seeds (egusi) into a smooth powder.
• Blend the tomatoes, red bell pepper, and Scotch bonnet peppers to make a smooth paste.
• Cook and dice the assorted meats.

2. Cook the Stew:

• Heat the palm oil in a large pot or Dutch oven over medium heat.
• Add the chopped onions and sauté until they become translucent.
• Add the minced garlic and grated ginger, and sauté for an additional minute until fragrant.
• Pour in the blended tomato and pepper mixture. Cook until the mixture thickens, stirring occasionally.

3. Add Ground Egusi:

• Mix the ground egusi with a little water to form a paste. Add this paste to the pot and stir well to combine with the tomato and pepper mixture.
• Incorporate Meats and Fish:
• Add the cooked and diced assorted meats, flaked stockfish, and dried fish to the pot. Stir to combine.

4. Season the Soup:

• Add the ground crayfish, stock cubes, salt, and pepper to the soup. Stir well and let it simmer for about 10-15 minutes.

5. Add Leafy Vegetables:

• Add the chopped leafy vegetables to the pot. Stir and allow the soup to simmer until the vegetables are tender.

6. Adjust Seasoning and Serve:

• Taste and adjust the seasoning if necessary. You can add more salt or pepper according to your preference.
• Serve the Egusi Soup hot with pounded yam, fufu, or rice.

Enjoy your delicious and hearty Nigerian Egusi Soup!