Egusi Soup – Nigerian Stew with Melon Seeds
Ground melon seeds set into small curds in the palm oil, giving this stew its unmistakable texture.
- 110 min
- 790 kcal / serving
- medium
- Protein
- 43 g
- Fat
- 65 g
- Carbs
- 10 g
Contains: crustaceans, celery (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
2 servings
- 100 g egusi (ground melon seeds)
- 300 g beef or goat, diced
- 3 tbsp red palm oil
- 1 onion
- 2 tomatoes
- 1 scotch bonnet chilli
- 1 tbsp ground dried crayfish
- 150 g leaf spinach
- 500 ml stock
- Salt
Method
- Cook the meat with half the diced onion and salt in the stock, covered, for 75–90 minutes until tender, remove the meat and keep the stock.
- Mix the egusi with 4 tbsp stock into a thick paste.
- Heat the palm oil and reduce the remaining onion with the diced tomatoes for 8 minutes.
- Drop in the egusi paste by the spoonful and do not stir for 10 minutes so it sets into small curds – this is the texture you want.
- Stir carefully, add stock, meat, chilli and crayfish and simmer uncovered for 15 minutes.
- Fold in the spinach, let it steep for 3 minutes and season with salt. Serve with fufu or rice.
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