Gluten-Free Egusi Soup with Fufu

Instructions

1. 1Cut the about 450 g Beef into 2.54 cm pieces. Place the beef in a large pot (e.g., a 6-quart Dutch oven) and add 1 tsp Salt, 1/2 tsp Black Pepper, and 4 cups Chicken Broth. Bring the liquid to a boil over high heat (100°C / 100°C), then reduce the heat to medium-low (121.1-135°C / 120-135°C) and simmer for 30-40 minutes until the beef is tender and reaches an internal temperature of 71°C. Remove the cooked beef from the broth and set it aside, reserving the broth in the pot.
2. 2Grind the 1 cup Egusi Seeds in a blender or food processor until they form a fine, powdery consistency.
3. 3Finely dice the 1 medium Onion, 1 medium Red Bell Pepper, and 1 small Scotch Bonnet Pepper.
4. 4Heat the 1/4 cup Palm Oil in a separate large heavy-bottomed pot (e.g., a 6-quart Dutch oven) over medium heat (148.9-162.8°C / 150-160°C) until it shimmers. Add the diced 1 medium Onion, 1 medium Red Bell Pepper, and 1 small Scotch Bonnet Pepper. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened and fragrant.
5. 5Add the cooked about 450 g Beef pieces to the pot with the sautéed vegetables and continue to cook for 5 minutes, stirring occasionally.
6. 6Stir in the ground 1 cup Egusi Seeds. Cook for 10 minutes over medium heat, stirring constantly, until the egusi begins to clump together and forms a thick, paste-like consistency.
7. 7Pour in the reserved 4 cups Chicken Broth and add 2 tbsp Ground Crayfish. Bring the mixture to a boil over high heat (100°C / 100°C), then reduce the heat to low (82.22-93.33°C / 82-93°C) and simmer, uncovered, for 20 minutes, allowing the flavors to meld and the soup to thicken slightly.
8. 8Add the 1 bunch Spinach to the simmering soup. Cook for 3-5 minutes, stirring occasionally, until the spinach is completely wilted and tender. The soup is already seasoned from the initial 1 tsp Salt and 1/2 tsp Black Pepper added with the beef.
9. 9Serve the hot Egusi Soup immediately with the 4 servings Gluten-Free Fufu.

Related Guides