Soup
Egusi soup (Nigeria)
- Preparation time
- 1 h
- Servings
- serves 6
Ingredients
- Egusi seeds — to buy200 g
- Palm oil — to buy4 tbsp
- Onion — to buy1
- Tomato — to buy3
- Bell pepper — to buy1
- Chili pepper — to buy1
- Braising beef — to buy400 g
- Dried shrimp — to buy30 g
- Stock — to buy500 ml
- Spinach — to buy200 g
- Salt — to buy1 tsp
Preparation
Dry-toast the ground egusi seeds for 2 minutes in a hot pan, stirring constantly, until fragrant: this brings out their nutty flavour.
Heat the palm oil in a large pot and cook the sliced onion for 5 minutes until softened.
Add the blended tomatoes and bell pepper with the chilli, simmer uncovered for 10 minutes until the sauce thickens and loses its excess water.
Add the diced beef and dried shrimp, mix, cover and simmer for 20 minutes over low heat until the meat is tender.
Loosen the toasted egusi with a little hot stock to form a smooth paste, then stir it into the soup, letting it form the characteristic small clumps (don't overmix, the texture should stay a bit grainy).
Simmer for another 10 minutes over low heat, stirring occasionally so the egusi doesn't stick to the bottom.
Add the spinach, mix, cook for 2-3 minutes just to wilt it, adjust the salt and serve piping hot with pounded yam or rice.