Egusi Soup

Instructions

1. In a pot, combine the assorted meat with chopped onions, bouillon cubes, and a pinch of salt. Add enough water to cover the meat and cook on medium heat for about 30 minutes or until tender.
2. While the meat is cooking, mix the ground egusi with a small amount of water to form a thick paste. Set it aside.
3. Once the meat is tender, remove it from the pot and set aside. Reserve the stock for later use.
4. In a large pot, heat the palm oil over medium heat. Add the chopped onions and sauté until translucent.
5. Add the egusi paste to the pot, stirring continuously to prevent burning. Cook for about 10 minutes until the egusi starts to release its oil.
6. Pour in the reserved meat stock or water, stirring well to combine with the egusi. Allow it to cook for another 10 minutes.
7. Add the cooked meat, smoked fish, ground crayfish, and ground pepper. Stir well and adjust the seasoning with salt if necessary.
8. Reduce the heat to low and let the soup simmer for about 15 minutes, stirring occasionally to prevent it from sticking to the pot.
9. Finally, add the chopped spinach or bitter leaves. Stir and allow to simmer for an additional 5 minutes until the leaves are tender.
10. Taste and adjust the seasoning if needed. Serve hot with pounded yam, fufu, or rice.