Egusi Soup

Cook it step by step

1. 1

   Before cooking, read every step, measure all listed ingredients and prepare the cookware named by the method. Keep raw meat or seafood refrigerated until needed and use a separate clean board and knife for ready-to-eat ingredients.

2. 2

   Simmer beef and stockfish with onion until tender. Keep only small bubbles breaking the surface and begin checking after 21 minutes, stirring often enough to prevent catching and adding hot liquid only if the pan becomes dry.

3. 3

   Blend peppers and onion, then fry in palm oil until reduced. Keep the oil at 175–180°C and cook in uncrowded batches until evenly golden; drain between batches and allow the oil to return to temperature.

4. 4

   Add locust beans and crayfish, then spoon in an egusi-water paste.

5. 5

   Let curds set briefly before stirring into the sauce. Mix only until the texture is even, scraping the base and sides of the bowl so no pockets of unmixed seasoning or dry ingredient remain.

6. 6

   Add meat, stock and spinach and simmer until cohesive. Keep only small bubbles breaking the surface and begin checking after 21 minutes, stirring often enough to prevent catching and adding hot liquid only if the pan becomes dry. For whole pieces of meat, verify doneness in the thickest part with a clean thermometer; poultry must reach at least 74°C before serving.

7. 7

   Taste away from the heat and adjust salt, acidity and chilli a little at a time. Rest for 5 minutes before serving so the temperature evens out and the sauce settles.