Egusi Soup with Fufu (Cassava Flour)

Instructions

1. 1Place the about 225 g Smoked Fish in a bowl and cover with hot water. Let it soak for 10 minutes to soften and remove excess salt. After soaking, carefully remove any bones and set the fish aside.
2. 2Combine the 1 medium Onion and 1 small Scotch Bonnet Pepper in a blender. Blend until you have a smooth paste.
3. 3Heat the 0.5 cup Palm Oil in a large, heavy-bottomed pot over medium heat (176.7°C / 175°C). Add the blended onion and pepper paste. Sauté for 5 to 7 minutes, stirring constantly, until it smells fragrant.
4. 4Add the 1.5 cups ground Egusi Seeds to the pot. Cook for 8 to 10 minutes, stirring frequently to prevent the egusi from sticking to the bottom and burning. The mixture will become thick and fragrant.
5. 5Pour in the 6 cups Beef Broth and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 15 minutes. Stir occasionally.
6. 6Add the prepared about 225 g Smoked Fish and the about 285 g Spinach to the simmering soup. Stir in the 1 tsp Salt and 2 tbsp Ground Crayfish (if using). Continue to cook for another 5 to 7 minutes, stirring gently, until the spinach leaves are wilted and tender.
7. 7While the soup is simmering, prepare the fufu. Bring 4 cups of water to a rolling boil in a separate medium pot over high heat (100°C / 100°C).
8. 8Gradually add the 2 cups Cassava Flour to the boiling water, stirring continuously and vigorously with a sturdy wooden spoon. Keep stirring to break up any lumps and to form a smooth, elastic dough. This process should take about 5 to 7 minutes of constant stirring and cooking over medium heat (148.9°C / 150°C) until the fufu is firm and well-combined.
9. 9Serve the hot Egusi Soup immediately with the prepared Cassava Flour Fufu.

Related Guides