Egusi Soup

The recipe

Instructions

1. 1
   Cube the beef. Boil in stock with chopped onion, salt and curry for 30 minutes until tender. Save broth.
2. 2
   Grind the egusi seeds with chopped onion to a paste with a splash of broth.
3. 3
   In a heavy pot, heat palm oil 1 minute. Add the egusi paste, fry for 8 minutes stirring (it splits and goes nutty).
4. 4
   Add tomatoes, scotch bonnet, crayfish, broth and beef. Simmer 10 minutes.
5. 5
   Stir in the chopped spinach for the final 3 minutes. Serve with fufu or rice.

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