Egusi Soup

Method

1. Cut the beef into 3 cm cubes and rinse. Put it in a 18 cm pot with half the onion (chopped), half the stock cube (crumbled) and a little salt. Cover and cook over medium heat for 5 min: the meat steams in its own juices and absorbs the seasoning. Pour in the water, bring to the boil, then simmer over medium-low heat for 45 min, until a fork slides in easily. Keep all the stock.

   Add in this stepStewing beef (chuck or shin) 300 gOnion ½Stock cube ½Salt to tasteWater 700 ml

   medium heat→medium-low heat

2. Meanwhile, blend the bell pepper and scotch bonnet with 2–3 tablespoons of the stock until smooth. Chop the rest of the onion finely and mix it with the egusi, adding stock a spoonful at a time, until you have a thick paste like soft cookie dough. Wash your hands and board after handling scotch bonnet and keep your fingers away from your eyes.

   Add in this stepRed bell pepper 1Scotch bonnet pepper ½Onion ½Ground egusi (melon seeds) 100 g

3. Pour the palm oil into a 22 cm pot and warm it over medium-low heat for 2 min, just until it melts and turns clear and fluid; do not let it smoke. Add the blended peppers (they splutter, so stand back) and fry for 7 min, stirring, until the sauce thickens, darkens slightly and the oil starts to separate.

   Add in this stepRed palm oil 3 tbsp

   medium-low heat

4. Drop the egusi paste into the pot in teaspoon-sized lumps, spread over the surface. Do not stir. Cover and cook over low heat for 10 min, until the lumps turn pale and firm, like soft scrambled egg. Then turn them gently once with a spoon.

   low heat

5. Add the beef with all its stock, then the crayfish, iru and the rest of the stock cube. Stir gently so the lumps stay whole and simmer, partly covered, over medium-low heat for 12 min, scraping the bottom now and then because egusi sticks easily. It is ready when the soup is thick and a red sheen of oil shows on top; if it gets too thick, add a splash of hot water.

   Add in this stepGround dried crayfish 2 tbspIru (fermented locust beans) 1 tspStock cube ½

   medium-low heat

6. Stir in the washed, chopped greens and cook over low heat for 3 min, just until they wilt and turn bright green. Taste and add salt if needed. Let it rest for 5 minutes and serve with pounded yam, eba, fufu or plain rice.

   Add in this stepSpinach or ugu leaves 150 gSalt to taste

   low heat