Paleo Nigerian Egusi Soup with Cauliflower 'Fufu'

Ingredients

• 1.5 cups Egusi seeds (ground)
• 0.5 cup Palm oil
• 1 lb Beef chuck (cubed)
• 0.5 lb Smoked turkey (cut into pieces)
• 1 large Onion (chopped)
• 1 medium Bell pepper (red, chopped)
• 1 small Scotch bonnet pepper (minced, adjust to taste)
• 5 oz Spinach (chopped)
• 4 cups Chicken broth
• 1 tsp Salt
• 2 tbsp Ground crayfish
• 1 large head Cauliflower (for fufu)
• 0.5 cup Coconut milk (for fufu)

Instructions

1. 1In a large heavy-bottomed pot, heat the 0.5 cup of palm oil over medium heat (350°F/175°C). Add the 1 large onion (chopped) and the 1 medium red bell pepper (chopped). Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes.
2. 2Add the 1 lb of beef chuck (cubed) and the 0.5 lb of smoked turkey (cut into pieces) to the pot. Season with the 1 tsp of salt and the 2 tbsp of ground crayfish. Cook, stirring occasionally, until the meat is browned on all sides, about 8-10 minutes.
3. 3Stir in the 1.5 cups of ground egusi seeds. Cook, stirring constantly, for 5-7 minutes to toast the seeds and prevent them from burning. The mixture will become fragrant.
4. 4Pour in the 4 cups of chicken broth and bring the mixture to a simmer. Add the 1 small scotch bonnet pepper (minced). Reduce the heat to low, cover the pot, and let the soup simmer gently for 45 minutes, stirring occasionally, until the meat is tender and the flavors have melded. The soup should thicken slightly.
5. 5Stir in the 5 oz of spinach (chopped). Cook until the spinach is wilted, about 5 minutes.
6. 6While the soup simmers, prepare the cauliflower fufu. Chop the 1 large head of cauliflower into florets. Place the florets in a steamer basket over boiling water and steam until very tender, about 15-20 minutes. Alternatively, you can microwave the florets in a covered dish with a tablespoon of water until tender.
7. 7Transfer the steamed cauliflower florets to a food processor. Add the 0.5 cup of coconut milk. Blend until the mixture is completely smooth and creamy, scraping down the sides of the food processor as needed. This may take 2-3 minutes.
8. 8Serve the hot egusi soup immediately with a side of the creamy cauliflower fufu.

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