Vegan Egusi Soup with Ground Melon Seeds and Spinach

Ingredients

• 2 cups Ground Egusi Seeds (melon seeds)
• 10 oz Spinach
• 1 Red Bell Pepper
• 1 Scotch Bonnet Pepper
• 1 Onion
• 6 cups Vegetable Broth
• 2 tbsp Palm Oil
• 2 tbsp Crayfish Powder (vegan)
• 1 tsp Salt
• 4 servings Pounded Yam (Iyan)

Instructions

1. 1Blend the red bell pepper, scotch bonnet pepper, and onion until smooth.
2. 2In a large pot, heat the palm oil over medium heat. Add the blended pepper mixture and cook for 5-7 minutes, stirring occasionally, until fragrant.
3. 3Add the ground egusi seeds to the pot and stir continuously for 3-5 minutes, until the egusi starts to clump together.
4. 4Pour in the vegetable broth and bring to a boil. Reduce the heat and simmer for 20-25 minutes, stirring occasionally to prevent sticking.
5. 5Add the spinach and crayfish powder (or mushroom powder). Stir well and cook for another 5-10 minutes, until the spinach is wilted.
6. 6Season with salt to taste.
7. 7Serve hot with pounded yam (iyan) or eba.

Substitutions

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