Egusi Soup with Tomahawk Steak

Ingredients

• 1 Tomahawk steak
• 16.9 oz Beef bone broth (100% grass-fed)
• 10.65 oz Palm juice (Nkulenu's brand)
• 1 cup Egusi seeds (ground melon seeds)
• 2 cup Spinach or Bitter leaf (chopped)
• 1 Onion (diced)
• 2 Scotch bonnet peppers (blended)

Steps

1. 1

   Preheat the oven to 205°F (96°C) as indicated by the oven settings for a slow-roast finish on the beef.

2. 2

   Season the tomahawk steak and sear it in a large pot or oven-safe skillet until browned on all sides.

3. 3

   Add the beef bone broth to the pot to begin building the soup base.

4. 4

   Incorporate the palm juice and blended peppers/onions into the broth.

5. 5

   Add the ground egusi seeds to the simmering liquid, stirring to incorporate or leaving in small clumps depending on preferred texture.

6. 6

   Allow the soup to simmer until the steak is tender and the egusi is cooked through.

7. 7

   Stir in the chopped greens (spinach or bitter leaf) during the last few minutes of cooking until wilted.

Notes

The use of palm juice and high-quality bone broth provides a shortcut to the deep flavor usually achieved by long reduction of palm oil and stock. The low oven temperature suggests a reverse sear or slow-holding method for the steak.

Nutrition per serving

• main
• high-protein
• soup
• stew
• West African
• egusi
• beef