How to make it
6 steps. Take it one step at a time.
Combine the cubed beef and stock fish
In a large pot, combine the cubed beef and stock fish with half of the diced onion, bouillon cubes, and a pinch of salt. Add enough water to cover the meat and boil until tender.
30 minMix the ground melon seeds
While the meat is cooking, mix the ground melon seeds with a little warm water to form a thick, stiff paste and set aside.
Heat the palm oil
Heat the palm oil in another pot on medium heat for about 1 minute (do not bleach). Add the remaining onions and sauté until translucent.
2 minAdd the egusi paste
Add the egusi paste to the oil in small lumps. Fry the paste, stirring gently, for about 5-8 minutes until it begins to look like scrambled eggs.
8 minSlowly add the meat stock from the boiled beef
Slowly add the meat stock from the boiled beef. Stir to combine and allow to simmer for 15 minutes. Add the cooked meat, stock fish, ground crayfish, and blended Scotch bonnet peppers.
15 minAdd the chopped spinach
Add the chopped spinach. Stir well and simmer for another 5 minutes until the leaves are wilted but still green. Adjust salt if necessary.
5 min
A little kitchen wisdom
Traditional Egusi soup can be made using the 'frying' or 'lumping' method; this recipe uses the frying method for a distinct texture. For a more authentic flavor, use bitter leaf or pumpkin leaves (ugwu) if available.
