Egusi Soup

Ingredients

• Egusi (melon) seeds (1 cup, ground)
• Palm oil (1/4 cup)
• Onion (1, chopped)
• Tomatoes (2, chopped)
• Bell peppers (2, chopped)
• Meat (beef, chicken, or fish) (1 pound, cut into chunks)
• Vegetable or meat stock (4 cups)
• Spinach (1 cup, chopped)
• Ground crayfish (2 tablespoons)
• Seasoning cubes (2)
• Salt (to taste)
• Pepper (to taste)

Instructions

1. In a blender or food processor, grind the egusi seeds until they reach a smooth consistency.
2. Heat the palm oil in a large pot over medium heat.
3. Add the chopped onions to the pot and sauté until they become translucent.
4. Stir in the chopped tomatoes and bell peppers and cook for 5 minutes, or until softened.
5. Add the ground egusi seeds, stirring well to combine with the vegetables.
6. Add the meat pieces to the pot, cooking until they are browned on all sides.
7. Pour in the stock or water and bring to a boil.
8. Reduce the heat to low, cover the pot, and let simmer for 20 minutes, or until the meat is tender.
9. Stir in the chopped spinach, ground crayfish, seasoning cubes, salt, and pepper.
10. Allow the soup to simmer for an additional 5 minutes, then taste and adjust the seasoning as needed.
11. Serve your Egusi soup hot, traditionally enjoyed with a side of swallow like pounded yam, eba, or fufu.