🧂 Ingredients
- 2 cups Egusi (ground melon seeds)
- 1/2 cup Palm oil
- 2 medium Onions(chopped)
- 4 medium Tomatoes(blended or finely chopped)
- 1 large Bell pepper(chopped)
- 1-2 Scotch bonnet pepper(to taste, finely chopped or whole)
- 500 g Meat or fish(e.g., beef, chicken, or smoked fish, cut into pieces)
- 4 cups Spinach or other leafy greens(chopped)
- 3-4 cups Stock or water
- 2 tbsp Crayfish(ground)
- to taste Salt
- 1-2 Maggi cubes(optional)
👨🍳 Instructions
- 1
If using raw meat, boil it until tender. Set aside the stock.
- 2
Heat palm oil in a large pot over medium heat. Add chopped onions and sauté until softened.
- 3
Add blended tomatoes and bell pepper to the pot. Cook until the sauce thickens and the oil starts to separate.
- 4
Stir in the ground egusi, ground crayfish, and Scotch bonnet pepper. Cook for about 5 minutes, stirring constantly to prevent sticking.
- 5
Gradually add the meat stock and/or water, stirring to form a smooth soup. Add the cooked meat or fish.
💡 Tip: Start with less liquid and add more as needed to reach desired consistency. - 6
Bring the soup to a simmer, then reduce heat, cover, and let it cook for about 20-25 minutes, allowing the egusi to cook through and the flavors to meld.
- 7
Stir in the chopped spinach or other leafy greens. Cook for another 5 minutes until the greens are wilted.
- 8
Season with salt and Maggi cubes (if using) to taste. Adjust seasoning as needed.
💡 Tip: Taste and adjust salt carefully, as crayfish and stock can be salty.
💡 Pro Tips
- ✓Ensure the egusi is finely ground for a smoother soup.
- ✓Don't overcook the leafy greens to retain their nutrients and vibrant color.
- ✓For a richer flavor, use a combination of different meats or fish.
🔄 Variations
- Add okra for a different texture.
- Use smoked turkey or mackerel for a deeper flavor.
- Incorporate a bit of fermented locust beans (iru) for an authentic West African taste.