Egusi Soup

Ingredients

• Egusi (ground melon seeds) (Blend with a little hot water until thick; the source gives no amount.)
• Beef (The source specifies mature beef; amount not stated.)
• Chicken wings (Amount not stated.)
• Lungs (Included among the assorted meats; amount not stated.)
• Tripe (Included among the assorted meats; amount not stated.)
• Spleen (Included among the assorted meats; amount not stated.)
• Spinach or chard (The source mentions spinach, bietolina, or bietolona; amount not stated.)
• Dried shrimp (Blend or grind before adding; amount not stated.)
• Red peppers (Blend roughly; amount not stated.)
• Hot chili pepper (The transcript separately mentions chili; amount not stated.)
• Onion (Some is used with the meat and some is chopped for the sauce; amount not stated.)
• Palm oil (Amount not stated.)
• Olive oil (Used to season the meat and in cooking; amount not stated.)
• Tomato passata (Amount not stated.)
• Salt (To taste, as needed for seasoning.)
• Black pepper (To taste, as needed for seasoning.)
• Water (A little water is used to boil the meat, and hot water is used to blend the egusi; amount not stated.)

Steps

1. 1

   Boil the spinach or chard for only a few minutes, approximately 1½–2 minutes. Remove it and set it aside.

2. 2

   Season the beef and chicken wings with salt, olive oil, and black pepper.

3. 3

   Place the seasoned meat in a pan with some onion, add a little water, and boil for approximately 2 minutes.

4. 4

   Add the lungs, tripe, and spleen to the meat and continue cooking briefly.

5. 5

   When the assorted meats are cooked, remove them and reserve them in a container. Keep the cooking liquid, since the source says it contains much of the flavor.

6. 6

   Blend the red peppers and chili roughly, leaving a rustic texture.

7. 7

   Blend the egusi with a little hot water until it remains thick rather than runny.

8. 8

   Heat a pot over the stove and add palm oil.

9. 9

   Add the previously chopped onion to the palm oil and sauté it.

10. 10

    Add the blended pepper mixture and cook it until it fries and the flavors develop.

11. 11

    Add the tomato passata and continue cooking until the oil rises visibly to the surface of the sauce.

12. 12

    Add the reserved, cleaned assorted meat to the sauce and stir to combine.

13. 13

    Pour in the reserved meat cooking liquid and cook the mixture for approximately 2 minutes.

14. 14

    Add the blended dried shrimp and stir it into the sauce.

15. 15

    Add the thick blended egusi mixture and stir until evenly incorporated.

16. 16

    Cook the egusi soup for approximately 2 minutes.

17. 17

    Set the soup aside for approximately 2 minutes, then roughly chop or prepare the reserved greens and add them to the soup.

18. 18

    Serve the egusi soup with fufu or basmati rice.

Notes

The source provides no ingredient quantities. It mentions assorted meat including beef, chicken wings, lungs, tripe, and spleen. The transcript does not specify exact cooking temperatures or total cooking times beyond the brief intervals noted.

Nutrition per serving

• main
• soup
• Nigerian
• West African
• gluten-free
• dairy-free
• meat-based
• palm-oil