Egusi Soup

Method

Brown the cubed meat in a heavy-bottomed pot with half the onions and ginger until sealed, then add water and simmer for 20 minutes until tender. Heat the palm oil in a separate pan and fry the remaining onions, then add tomato puree and chilli peppers, cooking for 2-3 minutes until fragrant. Stir in the ground egusi seeds with a little water to form a smooth paste, then add this mixture to the meat pot along with the stock cubes. Simmer for 15 minutes, stirring occasionally to prevent lumps, then fold in the spinach or bitter leaf and cook for a further 5 minutes until wilted. Taste and adjust seasoning with salt and pepper, ensuring the soup has a rich, slightly thick consistency. Serve hot with fufu, garri, or pounded yam.