Nigerian Egusi Soup with Semolina Fufu

1. 1

   Put the beef, stockfish, pomo, and snails (if you are including them) into a pot, then add the chopped small onion, habanero pepper, ginger paste, all-purpose seasoning, natural spice mix, and salt. Put the lid on and cook over medium heat to steam the ingredients until the meats are tender and fully cooked, pouring in a tiny bit of water if it starts to scorch. Take out the meats and keep the cooking liquid for later.

2. 2

   Make the egusi paste by pureeing the melon seeds together with the medium onion, salt, and water in a blender until you get a smooth, dense paste. Place this aside.

3. 3

   Process the red onion, medium onion, and bell pepper in a blender to create your pepper base.

4. 4

   Warm the palm oil inside a clean pot over medium heat, then stir in the blended pepper mixture and the shrimp powder. Cook this mixture for 10 to 15 minutes, giving it a stir every now and then, until all the moisture has boiled off and the oil begins to pool on top.

5. 5

   Drop dollops of the egusi paste into the bubbling sauce to form separate small mounds. Place the lid on and cook over low-medium heat without disturbing for 10 minutes to allow the egusi to set into firm clumps. Give it a soft stir to divide the clumps a bit, then stir in the steamed meats, smoked herrings, and the saved cooking liquid. Let the soup simmer for an additional 10 to 15 minutes, seasoning with salt to taste.

6. 6

   For the semolina fufu, heat the water in a small saucepan until it boils. Slowly pour in the semolina while whisking continuously to avoid creating any lumps. Lower the heat and work the dough thoroughly using a wooden spatula until it becomes stretchy and smooth. Put the lid on to let it steam for 2 minutes, then form the mixture into round portions and serve them warm alongside the hot egusi soup.

Recipe by @sweetadjeley on TikTok. See the original for their notes and tips.