Authentic Nigerian Egusi Soup

• •2 cups ground egusi (melon seeds)
• •1 lb beef chuck or goat meat, cut into bite-sized cubes
• •0.5 lb honeycomb tripe (shaki), cleaned and cut into bite-sized pieces
• •1 cup smoked dried catfish or stockfish, soaked in hot water, deboned, and flaked
• •0.8 cup red palm oil
• •4 cups fresh spinach or chopped pumpkin leaves (ugwu), washed and shredded
• •2 large red bell peppers (tatashe), stemmed and deseeded
• •2 scotch bonnet peppers (ata rodo)
• •2 medium red onions, divided (1 for blending, 1 finely diced)
• •3 tablespoon ground dried crayfish
• •3 Maggi or Knorr beef bouillon cubes, crushed
• •1 tablespoon ground locust beans (iru/ogiri, optional for traditional deep umami)
• • to taste salt
• •2.5 cups warm water or reserved meat broth

Instructions

1. 1

   Place the beef (or goat meat) and honeycomb tripe in a large pot. Season with half of the diced onions, 2 crushed bouillon cubes, and a pinch of salt. Add enough water to barely cover the meat. Bring to a boil over medium-high heat, then reduce heat, cover, and simmer for 30 to 40 minutes until the meats are tender. Strain and reserve the flavorful meat broth.

2. 2

   In a blender, combine the red bell peppers, scotch bonnet peppers, and 1 whole red onion with a splash of water. Blend until smooth and set aside.

3. 3

   In a medium bowl, mix the ground egusi with 0.5 cup of warm water to form a thick, paste-like consistency.

4. 4

   Heat the red palm oil in a large deep pot or Dutch oven over medium heat for 2 minutes (do not bleach the oil). Add the remaining finely diced onion and sauté for 2 to 3 minutes until fragrant and translucent.

5. 5

   Scoop the egusi paste into the hot oil in small spoonfuls/lumps. Reduce heat to medium-low and let the lumps set undisturbed for 5 minutes. Gently stir to break the egusi into distinct, curd-like clusters, then fry for another 5 to 7 minutes until the egusi loses its raw scent and begins to toast slightly.

6. 6

   Pour in the blended pepper mixture and ground locust beans (iru). Stir well and cook over medium heat for 10 minutes until the oil starts to float to the top.

7. 7

   Add the cooked beef, tripe, flaked smoked fish, ground crayfish, remaining crushed bouillon cube, and 2 cups of the reserved meat broth. Stir gently, lower heat to a simmer, cover the pot, and cook for 15 minutes, allowing the flavors to meld and the soup to thicken.

8. 8

   Fold in the shredded spinach or ugwu leaves. Stir gently and allow to simmer uncovered for 3 to 5 minutes until the greens are tender yet vibrant. Taste and adjust seasoning with additional salt if needed. Remove from heat and serve hot.

Chef's Tips

• 💡For authentic egusi texture, resist the urge to stir immediately after dropping the paste into the palm oil; letting it set creates tender, distinct curd-like lumps.
• 💡Do not over-fry or bleach palm oil at high heat; gentle frying retains the authentic red-orange hue and rich flavor.
• 💡Traditionally served alongside 'swallow' staples such as pounded yam, eba (garri), fufu, or amala.