Egusi Soup

Instructions

1. Prepare the meat
   Season the meat with salt, bouillon cube, and half of the chopped onions. Add a cup of water and cook until tender, about 30-40 minutes. Reserve the stock for later use.
2. Mix the egusi paste
   In a bowl, mix the ground egusi seeds with 1/2 cup of water to form a thick paste. Set aside.
3. Start the soup base
   Heat the palm oil in a large pot over medium heat. Add the remaining chopped onions and sauté until translucent, about 5 minutes. Add the ground crayfish, minced peppers, and locust beans (if using) and stir for 2 minutes.
4. Add the egusi mixture
   Add the egusi paste by large spoonfuls into the pot, stirring after each addition. Allow to cook for about 10 minutes, stirring occasionally to prevent burning. The egusi will start to curdle and form lumps.
5. Combine with stock and meat
   Pour in the reserved meat stock and additional beef or chicken stock. Add the cooked meat and smoked fish. Stir well and bring to a simmer. Cook for about 15 minutes, allowing the soup to thicken.
6. Add the vegetables
   Add the chopped spinach or bitter leaf to the soup. Stir well and cook for another 5-7 minutes until the vegetables are wilted but still green.
7. Season to taste
   Adjust seasoning with salt and bouillon cubes as needed. Add the ground dry shrimp if using. Simmer for an additional 5 minutes to allow flavors to meld together.