Egusi Soup

Recipe Description

Serve soup with pounded yam. Cooked and serve with love and passion

¾ cup pumpkin seeds, or egusi seeds|egusi, usually found in African or tropical food markets
1½ pounds cubed beef stew meat, or beef tongue, or goat meat
½ cup palm oil
1 small onion, chopped
2 habanero chile|habanero peppers
½ cup crayfish
1 tbsp ogiri
salt and pepper
chicken bouillon
beef stock
1 pound fresh spinach, washed and chopped
basil (optional)

Place egusi (pumpkin seeds)in a blender and blend for 30 to 40 seconds or until mixture is a powdery paste.
Set aside.
Also blend in the crayfish, ogiri, habanero pepper and half onion, set aside.
Mince other half onion cut meant into bite-size cubes.
Season to taste in a large pan, heat oil over medium-high heat for 4 to 5 minutes.
Add minced onion and saute for 2-3 minutes or until brown, then add the crayfish, pepper and ogiri blend.
Cook for 5 min.
Then add into already cooked meat with stock.
Add blended egusi, stir and reduce heat to low-medium.
Add salt and pepper to taste.
Cook for 15 to 20 minutes or until meat is tender.
Add spinach and continue to simmer 10 minutes more.
Optional, add some fresh, chopped basil to increase flavour.
Heat water, add pounded yam powder and reduce heat mix until you make a firm dough.

This article uses material from the "Egusi Soup" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License