Ingredients:

  • 250g Ground Egusi (Melon Seeds)
  • 60ml Sustainable Red Palm Oil
  • 2 tbsp Ground Crayfish
  • 1 tbsp Fermented Locust Beans (Iru)
  • 1 medium Red Onion, finely diced
  • 2 Scotch Bonnet Peppers (Atarodo), blended
  • 150g Fresh Spinach or Ugu leaves, chopped
  • 450g Beef Chuck, cut into bite-sized cubes
  • 100g Smoked Catfish or Stockfish, shredded
  • 475ml Low Sodium Beef or Vegetable Broth
  • 300g High-quality Cassava Flour
  • 710ml Water

Instructions:

  1. Sear the beef. Brown the beef chuck in the pot over medium high heat until a dark crust forms. Note: This creates the flavor foundation.
  2. Simmer with aromatics. Add the beef broth and half the onions. Cook for 15 minutes until meat is tender to the fork.
  3. Prepare the fish. Submerge the shredded smoked catfish in the simmering broth until it softens and releases its smoky scent.
  4. Create the Egusi paste. Mix the ground melon seeds with a small amount of water until it reaches the consistency of thick oatmeal.
  5. Fry the base. In a separate pan, heat palm oil and sauté the remaining onions, Scotch bonnets, and Iru until the oil turns a bright, clear orange.
  6. Form the lumps. Spoon the Egusi paste into the oil in small chunks. Do not stir immediately. Cook for 5 minutes until the lumps set and turn golden.
  7. Integrate the layers. Pour the beef and stock mixture into the Egusi base. Stir gently until the liquid thickens and oil begins to rise.
  8. Hydrate the flour. Bring 710ml of water to a boil, then slowly whisk in the cassava flour until no dry white patches remain.
  9. Develop the elasticity. Reduce heat to low and work the dough with a wooden spatula, folding it over itself until it becomes glossy and bouncy.
  10. Wilt the spinach. Fold the chopped greens into the soup. Cook for 2 minutes until the leaves are vibrant but still hold their shape.