Egusi Soup (Nigerian Melon Seed Soup)

Ingredients

• For the Soup Base:
• 2 cups ground egusi (melon seeds)
• 1 cup palm oil
• 1 large red onion, roughly chopped
• 2-3 scotch bonnet peppers (ata rodo)
• 2 tbsp ground crayfish
• 3 tbsp dried ground shrimp (optional, for extra umami)
• 2 cubes beef or chicken seasoning cube (e.g., Maggi or Knorr)
• Salt to taste
• For the Meat & Stock:
• 1 lb assorted meat (beef, goat, tripe (shaki), cow skin (ponmo))
• 1 smoked fish (mackerel or catfish), deboned and flaked
• 1 cup stockfish (soaked until soft)
• 8 cups water (for cooking meat)
• For the Vegetables:
• 4 cups chopped leafy greens (spinach, pumpkin leaves (ugu),
• Bitterleaf

Instructions

1. Boil the assorted meat and stockfish with onion and seasoning until they're tender. Set the meat aside and save the broth. While that's cooking, soak the smoked fish in hot water to soften, then debone and flake it.
2. In a bowl, mix the ground egusi and ground crayfish with about 1 cup of the reserved meat broth until it forms a thick paste.
3. Heat palm oil in a large pot. Add the egusi paste and let it fry without stirring for 5-10 minutes. Then, stir and break it up. Continue frying for another 10-15 minutes until it forms loose crumbs.
4. Pour the rest of the meat broth into the pot with the fried egusi. Stir well, then add the boiled meat, stockfish, and flaked smoked fish. Cover and simmer for 15-20 minutes.
5. Add the chopped leafy greens and cook for 3-5 minutes until they are wilted. Adjust seasoning with salt if needed.
6. Serve the soup hot with your favorite swallow.