NG
Nigeria
Featured recipe
Africa
NG
A thick Nigerian soup made with ground melon seeds, leafy greens, peppers, palm oil, beef, and dried seafood.
30 min
1 hr 10 min
8 servings
Medium
1 hr 40 min
1 1/2 lb (680 g) beef stew meat 1 tsp kosher salt 4 cups (960 ml) water 1 medium yellow onion, divided 1 red bell pepper, chopped 1 habanero pepper, optional 1/3 cup (80 ml) red palm oil 2 cups (240 g) ground egusi seeds 1/2 cup (120 ml) beef cooking liquid 2 tbsp ground dried crayfish 1 tsp black pepper 1 tsp kosher salt 10 oz (285 g) frozen chopped spinach, thawed and squeezed dry 1 tbsp powdered bouillon, optional
1. Simmer beef with 1 teaspoon salt, half the onion, and water for 35 to 45 minutes until tender. 2. Remove the beef and reserve 3 cups cooking liquid. 3. Blend remaining onion, bell pepper, and habanero with 1/2 cup cooking liquid. 4. Heat palm oil over medium heat. Add the pepper mixture and cook for 8 minutes. 5. Mix ground egusi with 1/2 cup cooking liquid into a thick paste. 6. Drop spoonfuls into the sauce and cook without stirring for 5 minutes. 7. Break the egusi gently into smaller pieces. Add 2 cups cooking liquid, crayfish, pepper, salt, and bouillon. 8. Return beef and simmer for 15 minutes. 9. Add spinach and cook for 8 to 10 minutes. Adjust salt and serve.
SCHNAX TIP
Let the egusi cook briefly before stirring so it forms small soft pieces in the soup.