Egusi Soup

A thick, nutty West African stew made with ground melon seeds, greens and chunks of meat.

Ingredients

• 500 g beef, cubed
• 200 g ground egusi (melon seeds)
• 3 tbsp palm or vegetable oil
• 1 onion, chopped
• 2 tomatoes, blended
• 1 scotch bonnet, chopped (use less for mild)
• 500 ml beef stock
• 300 g spinach, chopped
• 1 tsp salt

Method

1. Simmer the beef in the stock for 30 minutes until tender.
2. In another pot, fry the onion in the oil for 5 minutes. Add the blended tomatoes and scotch bonnet and cook for 10 minutes.
3. Mix the egusi with a little water into a thick paste. Drop spoonfuls into the sauce and cook for 5 minutes without stirring.
4. Stir gently, add the beef with its stock and simmer for 10 minutes. Stir in the spinach for the last 3 minutes and season.
5. Serve with pounded yam, eba or rice.