Traditional Nigerian Egusi Soup with Assorted Meat

• •1 lb Assorted Beef/Goat Meat (cut into bite-sized pieces; include shaki (tripe) and pomo (cow skin) if desired)
• •1 piece Smoked Fish (or dried fish, flaked and bones removed)
• •1 small piece Stockfish (optional) (soaked in hot water for 30 minutes, then cleaned)
• •1.5 cup Ground Egusi (Melon Seeds)
• •0.5 cup Palm Oil
• •1 medium Onion (chopped)
• •1 large Red Bell Pepper (or 2 small, roughly chopped)
• •1 piece Scotch Bonnet Peppers (Ata Rodo) (or to taste, roughly chopped (remove seeds for less heat))
• •2 tbsp Ground Crayfish
• •2 piece Seasoning Cubes (e.g., Maggi, Knorr)
• •to taste Salt
• •10 oz Fresh Spinach (or Ugu (fluted pumpkin leaves), roughly chopped)
• •3 cup Water or Meat Stock (as needed)

Instructions

1. 1

   **Prepare the Meat and Fish:** Wash and season the assorted meat with half of the chopped onion, 1 seasoning cube, and a pinch of salt. Add about 2 cups of water and boil until tender. If using stockfish, add it to the pot halfway through the meat cooking. Once cooked, remove the meat and fish, reserving the stock.

2. 2

   **Prepare the Pepper Mix and Egusi Paste:** While the meat cooks, blend the remaining chopped onion, red bell pepper, and scotch bonnet peppers until smooth. In a separate bowl, mix the ground egusi with 1/2 cup of water to form a thick, lump-free paste. You can add a little more water if it's too thick, but it should be like a thick batter.

3. 3

   **Sauté and Fry Egusi:** In a large pot or Dutch oven, heat the palm oil over medium heat until it shimmers (do not bleach). Pour in the blended pepper mix and fry for about 5-7 minutes, stirring occasionally, until the oil floats to the top and the pepper is well cooked.

4. 4

   **Add Egusi Paste:** Gently scoop the egusi paste into the frying pepper mix in small dollops. Do not stir immediately. Cover the pot and allow the egusi to cook and 'fry' for about 5 minutes. This helps the egusi cook through and develop flavor. After 5 minutes, gently stir the egusi, breaking it into crumbles. Continue to fry for another 5-7 minutes, stirring occasionally, until the egusi looks granular and smells nutty.

5. 5

   **Combine and Simmer:** Pour in the reserved meat stock (add extra water if needed to achieve desired consistency). Add the cooked assorted meat, flaked smoked fish, ground crayfish, and the remaining seasoning cube. Stir well, taste, and adjust salt if necessary. Bring to a boil, then reduce heat to low, cover, and let it simmer for 10-15 minutes, allowing the flavors to meld and the soup to thicken slightly.

6. 6

   **Add Vegetables:** Finally, stir in the chopped spinach (or ugu leaves). Cook for just 2-3 minutes until the vegetables are wilted but still vibrant. Do not overcook. Remove from heat immediately.

7. 7

   **Serve:** Serve hot with your choice of swallow (fufu, eba, pounded yam) or rice.

Chef's Tips

• 💡**For a richer flavor:** After forming the egusi paste, you can choose to simply drop it into the boiling stock (after step 3) instead of frying it with the pepper mix. This yields a different, more 'clumpy' texture.
• 💡**Achieving the right consistency:** Egusi soup should be thick but not overly pasty. Adjust the amount of stock to reach your preferred consistency. It will thicken as it cools.
• 💡**No lumps in egusi:** Ensure your egusi paste is completely smooth before adding it to the pot to avoid lumps in the final soup.
• 💡**Vegetable choices:** While spinach is common, for an authentic Nigerian experience, try using Ugu (fluted pumpkin leaves) or Bitter Leaf (washed thoroughly to reduce bitterness).
• 💡**Do not bleach palm oil:** It's important not to heat the palm oil until it turns clear (bleaching) as this is not traditional for Egusi soup and can affect the flavor profile.