Egg-Free and Dairy-Free Egusi Soup with Fufu

Ingredients

• 2 cups Egusi seeds (ground)
• 1/2 cup Palm oil
• 1 medium Onion
• 1 Scotch bonnet pepper
• 1 cup Smoked fish
• 6 cups Vegetable broth
• 2 cups Spinach
• 1/4 cup Crayfish (ground)
• 1 tsp Salt
• 2 cups Fufu flour (yam, cassava, or plantain)
• 4 cups Water

Instructions

1. 1Place a 12-inch heavy-bottomed pot over medium heat (350°F/175°C). Add the 1/2 cup of palm oil and heat until it shimmers, about 2 minutes. Add the 1 medium onion, finely chopped, and the 1 scotch bonnet pepper, finely minced. Sauté for 3-5 minutes until the onion is softened and the mixture is fragrant.
2. 2Add the 2 cups of ground egusi seeds to the pot. Cook, stirring constantly with a wooden spoon, for 10-15 minutes. The egusi will become slightly darker and smell nutty. Keep stirring to prevent it from sticking to the bottom of the pot and burning.
3. 3Pour in the 6 cups of vegetable broth and add the 1 cup of smoked fish. Stir everything together. Bring the mixture to a boil over medium-high heat (400°F/200°C), then reduce the heat to low (250°F/120°C). Cover the pot and let it simmer for 20 minutes, allowing the flavors to meld.
4. 4Stir in the 1/4 cup of ground crayfish and the 1 tsp of salt. Continue to simmer, uncovered, for another 5 minutes, stirring occasionally. The soup should thicken slightly.
5. 5Add the 2 cups of spinach to the pot. Stir gently until the spinach wilts into the soup, which should take about 5 minutes. The soup is now ready.
6. 6While the soup is simmering, prepare the fufu. Bring the 4 cups of water to a rolling boil in a separate medium saucepan over high heat (400°F/200°C). Gradually add the 2 cups of fufu flour to the boiling water, stirring continuously and vigorously with a sturdy spoon or whisk to prevent lumps. Keep stirring until a thick, smooth dough forms, about 5-8 minutes. The dough should pull away from the sides of the pot.
7. 7Serve the hot Egusi soup immediately with the prepared fufu.

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