Egusi soup
Print recipeIngredients
- 2lb boneless meat (beef or goat)
- 2 Medium onions (roughly chopped)
- 4 chili peppers
- dried shrimp (or shrimp powder - to taste)
- dried crayfish (to taste)
- 2 cups egusi powder (ground melon seeds)
- 1 pound fresh spinach ((or 1 package frozen spinach))
- 1/2 cup palm oil
- coarse salt
- bouillon cubes
- 3 cups water
Optional
- dried fish
Directions
| 1. | Put the meat in a medium pot, add the dried fish (previously rinsed and soaked) |
| 2. | Add one onion, salt and 2 cubes. Pour in 3 cups of water and bring to a boil on high heat. Reduce heat and simmer for 30mn |
| 3. | Meanwhile, put the chili peppers and the remaining onion in a blender and puree. Scrape the mixture in a bowl and set aside |
| 4. | If using frozen spinach, squeeze the excess liquid and set aside |
| 5. | After 30 minutes, check the meat. If it is still tough, add more water to the pot so that the cooking liquid covers the meat. Continue to cook until the meat is fork-tender. |
| 6. | Add the onion pepper mixture and cook 15mn |
| 7. | Reduce heat to medium and add the melon seed mixture. Cook 30mn longer and add the spinach, palm oil and remaining cubes. Cover and cook for another 15mn. |
Note
adapted from http://www.foodnetwork.ca/recipe/egusi-soup-and-pounded-yam/3368/
