Nigerian · Beef

Egusi Soup with Eba

Name: Egusi Soup with Eba
Cuisine: Nigerian
Ingredients: 600 g Beef chuck; 200 g Ground egusi melon seeds; 60 ml Red palm oil; 200 g Onion; 200 g Red bell pepper; 300 g Tomatoes; 5 g Scotch bonnet chilli; 25 g Ground dried crayfish; 300 g Spinach; 8 g Salt; 350 g Gari; 1.7 litres Water

Servings

Ingredients

Beef chuck600 g
Ground egusi melon seeds200 g
Red palm oil60 ml
Onion200 g
Red bell pepper200 g
Tomatoes300 g
Scotch bonnet chilli5 g
Ground dried crayfish25 g
Spinach300 g
Salt8 g
Gari350 g
Water1 ⅔ litres

Original recipe serves about 4.

Method

1
Cut the beef into small cubes and place in a pot with 800 ml water, half the chopped onion and the salt. Cover and simmer for 60–90 minutes, until tender; retain the broth.
2
Blend the pepper, tomatoes, chilli and remaining onion. Heat the palm oil in a separate pot, add the blended mixture and cook for 15 minutes, stirring. Mix the ground egusi with 150 ml water, spoon into the sauce in small clumps and cook gently for 8 minutes without vigorous stirring.
3
Add the beef and its broth, ground crayfish and chopped spinach. Simmer for 15 minutes, stirring gently, until the egusi is cooked and the soup is thick.
4
Bring the remaining 750 ml water to a boil in a saucepan. Remove from the heat and gradually stir in the gari until smooth and firm. Cover for 3 minutes, then turn and knead with a sturdy spoon. Divide the eba and soup into four servings.

Recipe source: TheMealDB