The Nigerian classic. Rich, hearty soup made with ground melon seeds, assorted meats, and leafy greens. Perfect with any swallow.
Instructions
Season meat with salt, onions, and bouillon cubes. Pressure cook or boil until tender (about 30-40 minutes for regular pot). Reserve the stock - you'll need it for the soup.
Mix ground egusi with a small amount of water to form a thick paste. The consistency should be like wet sand. Set aside while you build the base.
Heat palm oil in a pot (don't bleach it - you want that red color). Add chopped onions and fry for 2 minutes. Add the blended pepper and cook for 5 minutes until fragrant.
Drop the egusi paste into the pot in small lumps. Let it set without stirring for about 5 minutes - this is crucial for getting the right texture. The egusi should form small curds, not dissolve.
Gently stir the egusi, then add the reserved stock. Add cooked meat, smoked fish, and ground crayfish. Simmer for 15-20 minutes. Add the vegetables in the last 5 minutes of cooking.
Adjust seasoning to taste. Serve hot with pounded yam, eba, fufu, or any swallow of your choice. The soup should be thick and rich.
Nutrition (per serving)
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