Dairy-Free Egusi Soup with Fufu

Instructions

1. 1Place the about 450 g of Beef (stew meat) in a large heavy-bottomed pot. Add enough water to cover the beef. Add 1 tsp Salt. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 45-60 minutes, or until the beef is tender. Remove the beef from the pot and set aside, reserving the cooking liquid (beef broth).
2. 2While the beef is cooking, soak the 0.25 cup Dried Shrimp in a small bowl of warm water for 15 minutes to soften. Once softened, drain the water and roughly chop the shrimp.
3. 3Heat the 0.5 cup Palm Oil in a large pot or Dutch oven over medium heat (about 175°C / 175°C). Add the 1 medium Onion, finely chopped, and sauté for 5-7 minutes until softened and translucent.
4. 4Add the 2 cups Egusi Seeds (ground) to the pot with the onions. Cook, stirring constantly with a wooden spoon, for 5-7 minutes until the egusi is lightly browned and fragrant. Be careful not to burn it.
5. 5Gradually pour in the reserved beef broth and the 6 cups Chicken Broth (dairy-free), stirring continuously to combine with the egusi mixture and prevent lumps. Add the cooked beef, about 225 g Smoked Fish (broken into pieces), and the chopped 0.25 cup Dried Shrimp. Stir everything together.
6. 6Bring the soup to a boil over medium-high heat, then immediately reduce the heat to low. Cover the pot and let it simmer gently for 20-25 minutes, stirring occasionally to prevent sticking. The soup should thicken.
7. 7Add the about 285 g Spinach (fresh or frozen) and 1 Scotch Bonnet Pepper (whole or finely chopped, depending on desired heat level) to the pot. Stir them into the soup and cook for another 5 minutes, or until the spinach has wilted. Stir in the 2 tbsp Crayfish Powder. Taste and add more salt if needed.
8. 8To make the fufu: Bring 4 cups Water to a boil in a medium saucepan over high heat. Once boiling, gradually add the 2 cups Plantain Flour, stirring vigorously and continuously with a sturdy wooden spoon to prevent lumps. Continue to cook and stir for 10-15 minutes, pressing the mixture against the sides of the pot, until it forms a smooth, thick, dough-like consistency.
9. 9Serve the hot Egusi Soup immediately with a portion of the freshly made plantain fufu on the side.

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