Egusi Soup

Ingredients

• 1.5 pounds beef chuck – cut into chunks
• 1 onion – quartered
• 8 cups water
• 1.5 teaspoons kosher salt
• 1 bouillon cube
• 1 onion – finely chopped
• 1 scotch bonnet pepper – finely chopped
• 1.5 cups ground egusi seeds
• 0.5 cup red palm oil
• 2 tablespoons ground crayfish
• 6 ounces smoked fish – bones removed, flaked
• 8 ounces spinach leaves – roughly chopped
• fufu – for serving

Instructions

1. Combine the beef chuck, water, quartered onion, kosher salt, and bouillon cube in a large pot. Bring to a boil over medium-high heat, then reduce to a gentle simmer, cover, and cook until the meat is tender, 45–60 minutes. Remove the meat with a slotted spoon and reserve. Strain and measure 6 cups of the cooking liquid (stock); discard the onion and keep the stock hot.
2. In a bowl, mix the ground egusi seeds, finely chopped onion, and scotch bonnet pepper with about 0.75 cup hot reserved stock to form a thick, scoopable paste.
3. Heat the red palm oil in a wide, heavy pot over medium heat until shimmering, 2–3 minutes. Spoon the paste into the pot in several mounds, spread slightly, and fry undisturbed until the bottoms set, 3–5 minutes. Gently stir and fry until lightly golden and curds form, 5–7 minutes more.
4. Gradually stir in 4 cups of the reserved stock to loosen into a thick stew. Add the reserved meat, smoked fish, and ground crayfish. Simmer gently until the curds are cooked through and the broth thickens to a spoon-coating consistency, 10–15 minutes, adding more reserved stock as needed to reach your preferred thickness.
5. Stir in the spinach leaves and simmer until just wilted and bright green, 3–5 minutes. Taste and adjust seasoning as needed.
6. Serve hot with fufu.