Egusi Soup

Preparation

1. Season the meat with half an onion, salt, and bouillon cube. Cook in a pot with a little water over medium heat for 25–30 minutes until tender. Remove the meat and reserve the stock. If you wish, roast the cooked meat in the oven at 160°C for 15 minutes for extra flavor.
2. Soak the stockfish in warm water for at least 2 hours beforehand, then clean well. Clean the smoked fish and debone it. Set aside.
3. Blend the scotch bonnet peppers, red bell pepper, and the remaining onion half into a coarse paste. Set aside.
4. Mix the ground egusi with a small amount of water to form a thick paste. In a separate bowl, blend or crush the crayfish to a fine powder.
5. Heat the palm oil in a large pot over medium heat — do not let it bleach. Add the remaining diced onion and locust beans (if using) and stir for 2–3 minutes. Add the egusi paste and fry in the oil, stirring continuously, for 7–10 minutes until the egusi forms crumbly, golden lumps and smells toasted.
6. Add the blended pepper mixture. Stir well and cook for another 10 minutes. Pour in the reserved meat stock and 500ml water. Stir to combine, then add the meat, stockfish, smoked fish, and ground crayfish. Season with bouillon and salt to taste.
7. Cover and cook on medium-low heat for 25–30 minutes, stirring every 5 minutes to prevent burning. The soup is done when the oil rises to the surface and the egusi tastes fully cooked — not raw or gritty. Add the chopped spinach or bitter leaf, stir, and cook for a final 5 minutes. Serve with pounded yam, eba (garri), or fufu.