Egusi Soup
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Per portion
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For 1 portion
- Egusi 65 g groundOr: Pumpkin seedsas needed
- SpinachOr: Baby spinach100 g
- Beef tenderloin 100 g cubedOr: Beef shoulderas needed
- Smoked shrimpOr: Shrimp fresh50 g
- TomatoesOr: Vine tomatoes1 Stk
- Tomato paste¾ tbsp
- Onions1 Stk
- HabaneroOr: Chili pepper1 Stk
- Palm oilOr: Sunflower oil30 ml
- Beef broth¼ l
- Garlic cloves1 Stk
- Ginger½ cm
- Bouillon cube1 Stk
- Iodized salt¼ tsp
Step by step
- 1
Cube beef and simmer with diced onion, garlic, ginger, bouillon cube and water for 30 minutes until tender.
- 2
Puree tomatoes, habanero and 1 onion.
- 3
Heat palm oil in a large pot.
- 4
Stir in tomato paste and fry for 5 minutes.
- 5
Add tomato puree and simmer 10 minutes until oil rises to the surface.
- 6
Stir egusi with a little broth into a paste and add to the pot.
- 7
Pour in remaining broth and meat cooking liquid.
- 8
Add meat and shrimp, simmer 15 minutes.
- 9
Add spinach and let steep 5 minutes.
- 10
Season with salt and serve with fufu or rice.
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