Ingredients:

  • 2 cups (240g) Egusi Seeds, hulled
  • 1 cup (240ml) Water (for blending)
  • 1 lb (450g) Beef, cut into 1-inch cubes
  • 1 large Onion, chopped
  • 2 tbsp Ground Crayfish
  • 1 tbsp Smoked Paprika
  • 1 tbsp Ground Dried Pepper (or to taste)
  • 2 tbsp Palm Oil (or vegetable oil as a substitute)
  • 2 cups (480ml) Beef Broth (or water)
  • 2 Seasoning cubes (such as Maggi or Knorr) - optional
  • Salt to taste
  • 4 cups (120g) Spinach, roughly chopped
  • 2 cups (60g) Collard Greens, roughly chopped
  • 1/2 cup (120ml) Water (if needed to adjust consistency)
  • 1 Cooked Stock Fish (optional)
  • Cooked Snails (optional)

Instructions:

  1. Blend the egusi seeds with water until you get a smooth paste. Set aside.
  2. Season beef with salt, pepper, and onion. Boil until tender. Reserve the beef broth.
  3. In a large pot, heat palm oil over medium heat. Sauté chopped onion until softened and fragrant.
  4. Stir in ground crayfish, smoked paprika, and ground dried pepper. Cook for 1 minute until fragrant.
  5. Add the blended egusi paste to the pot. Cook, stirring frequently, until it starts to solidify and slightly brown. This takes about 10-15 minutes, and prevents the soup from being bitter.
  6. Add the cooked beef and reserved beef broth to the pot. Stir well to combine. Add the seasoning cubes, if using. Bring to a simmer.
  7. Reduce heat to low, cover, and simmer for 30 minutes, stirring occasionally to prevent sticking.
  8. Add the chopped spinach and collard greens to the soup. Stir well and cook until the greens are wilted (about 5-10 minutes).
  9. If the soup is too thick, add a little water to reach your desired consistency.
  10. Taste and adjust seasoning with salt, if needed.
  11. Serve hot. This egusi soup recipe is a perfect meal!