Egusi Soup with Fufu (Soy-Free)

Ingredients

• 2 cups Egusi seeds (ground)
• 1 lb Beef (stew meat)
• 0.5 cup Palm oil
• 1 medium Onion
• 1 medium Red bell pepper
• 0.5 small Scotch bonnet pepper
• 4 cups Spinach (chopped)
• 1 cup Bitter leaf (optional)
• 4 cups Chicken broth
• 2 tbsp Crayfish (ground)
• 1 tsp Salt
• 0.5 tsp Black pepper
• 2 cups Yam flour (for fufu)
• 4 cups Water (for fufu)

Instructions

1. 1Place the 1 lb of Beef (stew meat) in a medium pot with enough water to cover. Add 1/2 tsp of Salt and 1/4 tsp of Black pepper. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 20-30 minutes, or until the beef is tender when pierced with a fork. Drain the beef and set aside, reserving the cooking liquid.
2. 2In a dry, medium skillet, toast the 2 cups of Egusi seeds (ground) over medium heat (350°F / 175°C) for 5-7 minutes, stirring constantly until fragrant and slightly darkened. Be careful not to burn them. Remove from heat and set aside.
3. 3Heat the 0.5 cup of Palm oil in a large, heavy-bottomed pot over medium heat (350°F / 175°C). Add the 1 medium Onion, finely chopped, and cook for 5-7 minutes, stirring occasionally, until softened and translucent.
4. 4Add the toasted 2 cups of Egusi seeds (ground) to the pot with the onions and palm oil. Cook for 10-15 minutes, stirring very frequently to prevent sticking and burning, until the egusi forms a paste and smells nutty.
5. 5Stir in the cooked 1 lb of Beef (stew meat), 1 medium Red bell pepper (chopped), 0.5 small Scotch bonnet pepper (finely minced, seeds removed if desired for less heat), and 2 tbsp of Crayfish (ground). Pour in the 4 cups of Chicken broth and about 1 cup of the reserved beef cooking liquid. Bring the mixture to a boil over high heat, then reduce heat to low, cover, and simmer for 20 minutes, allowing the flavors to meld.
6. 6Add the 4 cups of Spinach (chopped) and 1 cup of Bitter leaf (if using) to the pot. Stir well and continue to simmer for another 5 minutes, or until the greens are wilted and tender.
7. 7While the soup simmers, prepare the fufu. In a separate medium pot, bring 4 cups of Water to a rolling boil over high heat (212°F / 100°C). Gradually add the 2 cups of Yam flour, whisking or stirring constantly with a wooden spoon to prevent lumps. Continue to cook and stir vigorously for 10-15 minutes, until the mixture thickens into a smooth, elastic dough.
8. 8Taste the egusi soup and add the remaining 1/2 tsp of Salt and 1/4 tsp of Black pepper if needed. Serve the hot egusi soup immediately with portions of the prepared fufu.

Related Guides