Nigerian Egusi Soup

Ingredients

• 2 cups ground egusi (melon seeds)
• 1 lb beef, cut into chunks
• 1/2 lb dried fish, cleaned and deboned
• 1/4 cup palm oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 tbsp ground crayfish
• 2 stock cubes
• 2 tsp ground pepper (scotch bonnet or cayenne)
• 1 tsp ground ginger
• 4 cups spinach, chopped
• 2 cups bitter leaf or collard greens, chopped
• 1/4 cup locust beans (iru), optional
• Salt to taste
• 4-5 cups water or stock

Instructions

1. Season beef with salt, half the onions, and stock cube. Boil in water until tender, about 25 minutes. Reserve the stock.
2. Heat palm oil in a large pot over medium heat. Add remaining onions and sauté until translucent.
3. Add garlic, ginger, and ground pepper. Cook for 2 minutes until fragrant.
4. Add the ground egusi and stir continuously for 5 minutes to prevent burning.
5. Gradually add the reserved beef stock, stirring to prevent lumps. Add more water if needed.
6. Add cooked beef, dried fish, crayfish, locust beans, and remaining stock cube. Simmer for 15 minutes.
7. Add the bitter leaf or collard greens first, cook for 5 minutes.
8. Add spinach and cook for another 5 minutes until wilted.
9. Taste and adjust seasoning with salt and pepper.
10. Simmer for 5 more minutes until the soup reaches desired consistency.
11. Serve hot with pounded yam, fufu, rice, or your preferred Nigerian staple.