Hearty Nigerian Egusi Soup with Assorted Meats

Directions

1. Step 1

   Boil assorted meats (beef, tripe) with half an onion, bouillon cubes, and salt until tender. Remove meats and reserve stock.

2. Step 2

   Blend remaining half onion and habanero peppers with a little water until smooth.

3. Step 3

   In a dry pan, gently toast ground egusi seeds for 2 minutes. Mix with a little water to form a thick paste.

4. Step 4

   In a separate pot, heat palm oil until clear (do not bleach). Add the blended pepper mixture and cook for 5 minutes.

5. Step 5

   Drop spoonfuls of egusi paste into the palm oil mixture. Do not stir immediately. Allow to cook for 5-7 minutes, then gently stir to break up lumps.

6. Step 6

   Add the reserved meat stock, cooked meats, stockfish, and dried fish. Simmer for 15 minutes, stirring occasionally.

7. Step 7

   Stir in ground crayfish and spinach. Cook for another 5 minutes until spinach is wilted and soup is heated through.

8. Step 8

   Taste and adjust seasoning if necessary. Serve hot with preferred swallow.