Egusi Soup

Method

1. 1

   Season the beef with the diced onion, one bouillon cube and a pinch of salt, cover with water and simmer 25 minutes until tender. Keep the stock.

2. 2

   Mix the ground egusi with the blended onion and scotch bonnet and a splash of water into a thick paste.

3. 3

   Heat the palm oil in a large pot and fry spoonfuls of the egusi paste over medium heat, stirring occasionally, for 10 minutes until it clumps into golden curds.

   💡 Let the paste sit between stirs — undisturbed frying is what forms the prized curds.

4. 4

   Add the beef with its stock, the smoked fish, crayfish and remaining bouillon, and simmer 10 minutes, loosening with water to a thick, spoonable consistency.

5. 5

   Fold in the spinach and cook just 3 minutes so it keeps its color.

   💡 Greens go in last, always — long cooking turns them army-drab and dull.

6. 6

   Check the seasoning and serve hot with pounded yam, eba or rice.