Name: Egusi Soup - Nigerian Melon Seed Stew
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; 1/2 tbsp Cayenne pepper; 1 tbsp Bouillon powder, or maggi cubes; 2 tbsp Crayfish; 1 cup Stock, or water, add more if you need to; Salt, to taste

Method

16 steps. Tap one to mark it done.

If you are using the smoked catfish, submerge it in hot water for 10 minutes.
Divide the dried catfish into tiny portions and discard as many of the bones as possible.
Finely chop the onion and the spinach.
Process the tomato, red bell pepper, and habanero pepper in a blender, incorporating the minimum amount of water needed.
Warm the palm oil over medium heat for a couple of minutes, then stir in the chopped onion.
Once the pieces look translucent, incorporate the pureed tomato and pepper mixture and stir well.
Mix in the smoked catfish and let the pot simmer over medium heat for around 10 minutes.
Pour in the stock or water, then heat the mixture until it boils.
Put the ground egusi seeds into a bowl, splash with a small amount of water, and press into small spheres.
Gently stir the prepared egusi seeds into the soup liquid.
Return the pot to a boil and cook for an additional 5 minutes.
Stir in the cooked goat meat, cooked cow feet, crayfish, bouillon powder, and cayenne pepper.
Sample the broth and season with salt according to your preference.
Allow the stew to bubble over medium-high heat for 10 minutes.
Fold in the spinach and cook over low heat for 5 minutes.
Serve the dish with your preferred style of fufu.