Nigerian Egusi Soup

Ingredients

• 500g beef or goat, cubed
• 1 cup ground egusi (melon seeds)
• 1 onion, chopped
• 2 tomatoes, blended
• 3 tbsp tomato paste
• 2 scotch bonnets (or to taste)
• 3 tbsp red palm oil (or any oil)
• 400g spinach or kale, chopped
• 1 stock cube
• Salt to taste

Instructions

1. Simmer the meat in a pot with the onion, salt and a little water until tender, about 30 minutes.
2. Mix the ground egusi with a little water to a paste.
3. Heat the oil in another pot, add the tomatoes, paste and chillies; fry for 10 minutes.
4. Stir in the egusi paste in small lumps and let it cook for 5 minutes.
5. Add the meat and its broth and simmer for 15 minutes.
6. Stir in the greens and cook for 5 more minutes.

Serving suggestions

• Traditionally eaten with pounded yam, fufu or rice.

Storage & reheating

Keeps 3 days; freezes well.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions