Egusi Soup with Assorted Meats and Fufu

Serves 6 · 25 min prep · 90 min cook

Ingredients

• 2 cups egusi (ground melon seeds)
• 1 lb beef stew meat
• 1 lb goat meat or lamb
• 4 oz smoked fish
• 4 oz stockfish pieces
• 1/2 cup palm oil
• 1 large onion
• 2 fresh Scotch bonnet or habanero
• 2 tbsp tomato paste
• 4 cups packed fresh spinach or bitter leaf
• 2 tbsp crayfish powder
• 2 bouillon cubes
• 1.5 tsp salt
• 1 tsp black pepper
• 6 cups water or meat stock
• 1.5 lb prepared fufu or pounded yam dough

Instructions

1. 1Season the beef and goat meat with salt and black pepper. Place them in a large heavy pot with enough water to cover, bring to a boil, then reduce to a steady simmer.
2. 2Cook the meats 45 to 60 minutes until tender, skimming foam as needed. Add the stockfish and smoked fish for the last 15 minutes so they soften without falling apart.
3. 3While meats cook, blend or finely chop the onion and Scotch bonnets. Heat the palm oil in a separate large pot over medium heat until shimmering but not smoking.
4. 4Add the blended onion-pepper mix and tomato paste. Fry 8 to 10 minutes, stirring often, until the oil separates and the base turns deep red and fragrant.
5. 5Stir the ground egusi into the fried base. Cook 5 minutes, stirring constantly so the seeds toast lightly and form small clumps.
6. 6Ladle in the hot meat stock gradually while stirring to create a thick, slightly grainy soup. Add crayfish powder and crumbled bouillon.
7. 7Transfer the cooked meats and fish into the egusi pot. Simmer uncovered 15 to 20 minutes on medium-low so the flavors marry and the soup thickens.
8. 8Stir in the washed spinach or bitter leaf and cook just 3 to 4 minutes until wilted and bright. Taste and adjust salt.
9. 9Warm or portion the fufu. Ladle the rich egusi soup into bowls and serve alongside fufu for scooping. This classic African dinner freezes well for meal prep.