Entree: Central African Republic – Central Culinary Region – Egusi Soup (Thick West African soup made from ground melon seeds cooked with meat, smoked fish, and leafy greens)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr 30 min

Total 1 hr 45 min

Ingredients

- 1 cup (140 g) ground egusi (ground melon seeds)
- 1 lb (454 g) beef stew meat, cut into 1-inch cubes
- 4 oz (115 g) smoked fish, flaked and bones removed
- 1/2 cup (120 ml) palm oil
- 1 medium onion, chopped (approx. 6 oz / 170 g)
- 2 garlic cloves, minced (approx. 6 g)
- 1–2 scotch bonnet peppers, seeded and chopped (approx. 10–20 g) or to taste
- 2 tbsp (30 g) tomato paste
- 3 cups (720 ml) beef stock or water
- 2 tbsp (20 g) ground crayfish or dried shrimp
- 2 cups (140 g) chopped spinach or substitute bitterleaf
- 1 small bouillon cube, optional (approx. 8 g)
- Salt to taste (start with 1 tsp / 5 g)
- Freshly ground black pepper to taste (start with 1/2 tsp / 1 g)

Instructions

1. In a large pot, heat half the palm oil over medium-high heat. Add the beef cubes and brown on all sides; remove and set aside.
2. In the same pot, add the remaining palm oil and sauté the chopped onion until soft, about 5 minutes. Add garlic, chopped scotch bonnet, and tomato paste, and cook 2–3 minutes until fragrant.
3. Return the browned beef to the pot, add the beef stock, bouillon cube if using, and bring to a boil. Reduce heat and simmer until the beef is tender, about 45–60 minutes.
4. While the beef simmers, mix the ground egusi with 1/2 cup (120 ml) water to form a thick paste. In a small skillet, lightly fry the egusi paste in a little palm oil for 3–4 minutes until it develops a nutty aroma and begins to hold together.
5. Add the fried egusi, flaked smoked fish, and ground crayfish to the pot. Stir gently to combine and simmer 10–15 minutes; the soup should thicken and oil may rise to the surface.
6. Stir in the chopped spinach and simmer 5 more minutes until the greens are cooked but still bright. Adjust seasoning with salt and pepper.
7. Serve hot with fufu, pounded yam, rice, or boiled cassava.