Entree: Niger – Egusi Soup (Thick West African stew made with ground melon seeds, leafy greens, and meat)
Serving Size: 6
Approximate Time
Prep
25 min
Cook
1 hr 55 min
Additional
5 min
Total
2 hrs 25 min
Ingredients
- 1 lb (454 g) stewing beef, cut into 1-inch (2.5 cm) cubes
- 8 oz (225 g) smoked mackerel or smoked fish, deboned and flaked
- 1 large onion, chopped (about 200 g)
- 2 cloves garlic, minced (about 6 g)
- 1 scotch bonnet pepper, finely chopped (about 6 g) or to taste
- 2 cups (200 g) ground egusi (melon) seeds
- 1/2 cup (120 ml) palm oil
- 4 cups (960 ml) beef or chicken stock
- 2 medium tomatoes, chopped (about 250 g) or 1 cup (240 g) canned crushed tomatoes
- 2 tbsp (14 g) ground crayfish (dried shrimp) or 1 tbsp (15 ml) fish sauce
- 2 seasoning cubes (bouillon) or 2 tsp (10 g) bouillon powder
- 1 tsp (6 g) salt, adjust to taste
- 12 oz (340 g) fresh spinach or bitterleaf, washed and chopped
- 1 tbsp (15 ml) vegetable oil (for browning meat, optional)
Instructions
1. Heat the vegetable oil (or a few tablespoons of palm oil) in a large pot over medium-high heat. Brown the beef cubes on all sides with half the chopped onion and the garlic, about 6–8 minutes. Add the seasoning cubes and pour in the stock. Bring to a simmer, cover, and cook until beef is tender, about 60–90 minutes (or use a pressure cooker for 25–30 minutes).
2. While the beef cooks, mix the ground egusi with 3–4 tbsp (45–60 ml) water to make a stiff paste. Heat the palm oil in a separate skillet over medium heat and fry spoonfuls of the egusi paste until pale golden and slightly crisp on the outside, about 4–5 minutes per batch; remove and set aside.
3. When the beef is tender, add the chopped tomatoes, remaining onion, scotch bonnet, and ground crayfish to the pot; simmer 8–10 minutes until tomatoes break down. Stir in the fried egusi lumps and the flaked smoked fish, cover, and simmer 10–15 minutes more; the soup will thicken and the oil may rise to the surface.
4. Add the chopped spinach or bitterleaf and simmer until greens are just wilted, 3–5 minutes. Adjust seasoning with salt and additional bouillon if needed. Serve hot with fufu, pounded yam, rice, or a starchy flatbread.
