Egusi Soup Recipe

Blend the Egusi seeds in a dry mill or food processor until smooth.

Heat the palm oil in a large pot, add the chopped onions, and sauté until translucent.

Add the diced tomatoes and cook until they are soft and the oil begins to separate.

Add the assorted meat and dried fish/stockfish (if using) to the pot and cook until browned.

Add the blended Egusi seeds to the pot and stir well to combine with the meat.

Add the ground crayfish, scotch bonnet peppers, and stock cubes. Stir again.

Add water to the pot, enough to cover the ingredients, and season with salt to taste.

Reduce the heat to low, cover the pot, and simmer for about 1 hour or until the meat is tender.

Stir in the assorted vegetables and cook for an additional 5 minutes.

Adjust the seasoning if needed and serve hot with your choice of swallow (e.g., pounded yam, eba, or fufu).