Nigerian Egusi Soup

Instructions

1. Prepare the meat
   Season the meat with salt, bouillon cube, and half of the chopped onions. Cook until tender, about 30-40 minutes. If using stockfish, add it during the last 15 minutes of cooking. Reserve the stock for later use.
2. Prepare the egusi paste
   Mix the ground egusi seeds with a little water to form a thick paste. Some traditions call for mixing with onions and blending together for a smoother consistency.
3. Heat the palm oil
   In a large pot, heat the palm oil over medium heat until hot. Add the remaining chopped onions and sauté until translucent, about 3-5 minutes.
4. Cook the egusi
   Add the egusi paste to the pot by spoonfuls, stirring continuously to prevent lumping. Cook for about 10-15 minutes, stirring occasionally, until the oil slightly separates from the egusi.
5. Add the stock and seasonings
   Pour in the reserved meat stock and additional stock as needed. Add the ground crayfish, ground pepper, locust beans (if using), and bouillon cubes. Stir well and bring to a simmer.
6. Add the proteins
   Add the cooked meat and smoked fish to the simmering soup. Cover and cook for about 10 minutes to allow the flavors to meld together.
7. Finish with vegetables
   Stir in the chopped spinach or bitter leaf. Cook for an additional 5-7 minutes until the vegetables are wilted but still retain their color. Taste and adjust seasoning with salt if necessary.