Name: Nigerian egusi soup
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Yield: 10
Ingredients: 500g egusi seeds; 2kg assorted meats (such as beef, goat, shaki/tripe and pomo/cow skin), cut into bite-sized pieces; 2 tbsp curry powder (mild, medium or hot, depending on your preference); 2 tbsp garlic powder; 2 tbsp ground turmeric; 2 tbsp chicken stock powder; 2 tbsp dried thyme; 1 red Romano pepper; 400g tin of plum tomatoes; 2-3 Scotch Bonnet chillies (adjust to taste); 2 tbsp ground crayfish; 2 tsp locust beans; 250g sustainable palm oil; 1 large onion chopped; 500g spinach chopped; 250g ugwu (pumpkin leaves) chopped

500g egusi seeds
2kg assorted meats (such as beef, goat, shaki/tripe and pomo/cow skin), cut into bite-sized pieces

MEAT SEASONING

2 tbsp curry powder (mild, medium or hot, depending on your preference)
2 tbsp garlic powder
2 tbsp ground turmeric
2 tbsp chicken stock powder
2 tbsp dried thyme

TO BLEND

1 red Romano pepper
400g tin of plum tomatoes
2-3 Scotch Bonnet chillies (adjust to taste)
2 tbsp ground crayfish

SOUP BASE

2 tsp locust beans
250g sustainable palm oil
1 large onion
chopped

TO FINISH

500g spinach
chopped
250g ugwu (pumpkin leaves)
chopped

Method

step 1
To prepare the egusi paste, lightly fry the egusi seeds in a dry frying pan until golden brown, then leave to cool. Blend with 3 tbsp of water in a food processor until it forms a smooth paste.
step 2
Put the assorted meats in a large pot. Add all the meat seasoning ingredients, then cover with boiled water and cook for 45 mins or until the meat is tender. Add more hot water if needed during cooking and keep the stock for later.
step 3
In a blender, whizz the pepper, tomatoes, chillies and crayfish until smooth.
step 4
To make the soup base, rinse the beans under lukewarm water, then dry with kitchen paper. Heat the oil in a large pot over a medium heat. Cook the beans and onion until softened. Add the blended pepper mixture, stir well and cook for 4-5 mins.
step 5
Using a tablespoon, scoop the egusi paste one spoonful at time into the pan and fry for 2-3 mins or until it resembles a scrambled egg texture.
step 6
Add in 500ml of the reserved stock with the cooked meat. Lower the heat and simmer for 20 mins, stirring occasionally. Add the spinach and pumpkin leaves, and cook for 5 mins. Adjust the seasoning with salt to taste.