Name: Egusi Soup
Total time: 45 min
Cuisine: African
Ingredients: 2 cup Egusi seeds, melon seeds; 400 g Goat meat, cooked; 200 g Cow feet, cooked; 1/2 cup Palm oil; 2 cup Spinach; 1 Smoked catfish, optional; 1 Tomato; 1 Red bell pepper; 1 Habanero pepper; 1 Onion, chopped; 1/2 tbsp Cayenne pepper; 1 tbsp Bouillon powder, or Maggi cubes; 2 tbsp Crayfish; 1 cup Stock, or water, add more if needed; Salt, to taste

Method

11 steps. Tap one to mark it done.

If you are using the smoked catfish, submerge it in hot water for 10 minutes. Pull the dried catfish into tiny portions, discarding as many bones as possible.
Dice the onion and chop the spinach. Puree the tomato, red bell pepper, and habanero pepper, using only a minimal amount of water to help them blend.
Warm the palm oil in a pot over medium heat for several minutes before tossing in the chopped onion.
When the onion pieces turn clear, pour in the pureed tomato and pepper mixture, stirring to combine.
Stir in the smoked fish and simmer on medium heat for approximately 10 minutes.
Pour in the stock or water and heat until the liquid reaches a boil.
Place the ground egusi seeds in a bowl, drizzle with a little water, and shape the mixture into small rounds.
Drop the egusi balls into the pot and stir gently. Allow the mixture to boil and simmer for an additional 5 minutes.
Incorporate the goat meat, cow feet, crayfish, bouillon, and cayenne pepper. Try the broth and adjust with salt to taste.
Allow the soup to bubble on medium-high heat for 10 minutes.
Mix in the spinach and keep on low heat for 5 minutes. Present with any fufu you prefer.