Egbono Soup (Egusi Soup)

Ingredients

• Egusi (melon) seeds (2 cups, ground)
• Palm oil (1 cup)
• Assorted meat (beef, chicken, or goat) (2 cups, chopped)
• Stockfish (1 cup, soaked and cut into pieces)
• Dry fish (1 cup, cleaned and cut)
• Onions (1 large, chopped)
• Crayfish (2 tablespoons, ground)
• Ugu (pumpkin) leaves (1 cup, chopped)
• Spinach (1 cup, chopped)
• Pepper (2-3, blended (to taste))
• Salt (to taste)
• Seasoning cubes (2-3, to taste)

Instructions

1. Begin by grinding the egusi seeds in a blender or food processor until smooth. You can add a little water to help with the blending if necessary.
2. In a large pot, heat the palm oil over medium heat until it becomes clear (but not smoking).
3. Add the chopped onions to the pot and sauté until they become translucent and fragrant.
4. Incorporate the assorted meat, stockfish, and dry fish into the pot. Cook for about 10 minutes, stirring occasionally, until the meat is browned and cooked through.
5. Add the ground egusi seeds to the pot, stirring well to combine with the meat mixture.
6. Pour in enough water to cover the ingredients, bring the mixture to a boil, then reduce the heat to low and simmer for 20 minutes, allowing the flavors to meld.
7. After simmering, add the ground crayfish, seasoning cubes, salt, and blended pepper. Stir well and simmer for another 10 minutes.
8. Finally, add the chopped ugu leaves and spinach to the pot. Stir well and cook for an additional 5 minutes until the greens are tender.
9. Taste the soup and adjust the seasoning if needed before serving hot.