A quintessential Nigerian soup thickened with ground melon seeds (egusi) and leafy vegetables. Rich, nutty, and savory, it is traditionally served with "swallow" like pounded yam or eba.
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12 items
Boil the beef with one chopped onion and stock cubes (stock_cubes) in 2 cups of water over medium-high heat until tender, reserving the stock (beef_stock)
Mix the ground egusi (ground_egusi) with a little water in a bowl to form a thick paste
Heat palm oil (palm_oil) in a pot over medium heat until hot but not smoking, then the remaining onion
Add the egusi paste in small lumps and fry on low heat, stirring constantly to prevent burning
Stir in the beef stock (beef_stock), water, blended scotch bonnet peppers (scotch_bonnet_peppers), locust beans (locust_beans), and crayfish powder (crayfish_powder)
Place a lid on the pot and cook for 20 minutes on medium-low heat stirring occasionally, until the oil separates and floats to the top
Add the cooked beef and dry fish (dry_fish) to the pot, then for another 5 minutes
Stir in the bitter leaf (bitter_leaf) (or spinach) and on low heat for 5 minutes before turning off the heat
