Gluten-Free Egusi Soup with Pounded Yam (Fufu)

Ingredients

• 2 cups Egusi Seeds (Ground)
• 1 lb Beef (Stew Meat)
• 0.5 lb Smoked Fish
• 0.5 cup Palm Oil
• 1 medium Onion
• 1 small Scotch Bonnet Pepper
• 5 oz Spinach (Chopped)
• 1 cup Bitter Leaf (Optional)
• 2 tbsp Crayfish (Ground)
• 4 cups Beef Broth
• 1 tsp Salt
• 2 cups Gluten-Free Pounded Yam Flour
• 4 cups Water

Instructions

1. 1Place the 1 lb of beef stew meat in a medium pot with 4 cups of water. Bring to a boil over high heat (212°F / 100°C), then reduce heat to low, cover, and simmer for 30-40 minutes, or until the beef is tender. Skim off any foam that rises to the surface during cooking. Once the beef is tender, remove it from the pot and set aside. Reserve the 4 cups of beef broth.
2. 2Place the 0.5 lb of smoked fish in a heatproof bowl and cover with hot water. Let it soak for 10 minutes to soften. Carefully remove the bones from the smoked fish and set the fish aside.
3. 3Combine the 1 medium onion and 1 small scotch bonnet pepper in a blender with a splash of water. Blend until you have a smooth paste.
4. 4Heat the 0.5 cup of palm oil in a large, heavy-bottomed pot over medium heat (350°F / 175°C). Add the blended onion and scotch bonnet paste. Cook for 5 minutes, stirring constantly, until fragrant and slightly thickened.
5. 5Add the 2 cups of ground egusi seeds to the pot. Cook for 10 minutes, stirring occasionally, until the egusi begins to clump together and smells toasted. Be careful not to burn it.
6. 6Pour in the reserved 4 cups of beef broth. Add the cooked 1 lb beef, the prepared 0.5 lb smoked fish, and the 2 tbsp of ground crayfish. Stir everything together and bring the mixture to a boil over high heat (212°F / 100°C). Once boiling, reduce the heat to low, cover the pot, and simmer for 20 minutes, allowing the flavors to meld.
7. 7Stir in the 5 oz of chopped spinach and the 1 cup of optional bitter leaf. Cook for 5 minutes, or until the leaves have wilted into the soup.
8. 8In 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 gluten-free pounded yam flour while stirring constantly with a sturdy wooden spoon to prevent lumps. Continue to cook and stir vigorously for 10-15 minutes, until the fufu is smooth, thick, and elastic. It should pull away from the sides of the pot.
9. 9Taste the egusi soup and add 1 tsp of salt, or more if needed. Serve the hot egusi soup immediately with portions of the freshly made gluten-free pounded yam (fufu).

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