Egusi Soup with Spinach and Smoked Fish
A rich, seed-thickened soup with the nutty depth of ground melon seeds, the savor of smoked fish, and the softness of wilted greens. It is hearty, deeply seasoned, and unmistakably traditional.
Prep
25m
Cook
50m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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- 250gEgusi Seeds (ground)
- 90mlPalm Oil
- 120gOnion (finely chopped)
- 200gTomato (roughly chopped)
- 15gScotch Bonnet Chili (roughly chopped)
- 30gCrayfish (ground)
- 200gStockfish (rinsed)
- 200gSmoked Fish (cleaned)
- 200gSpinach (roughly chopped)
- 2pcsBouillon Cube
- 8gSalt
- 900mlWater
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Blend the tomato and scotch bonnet chili until smooth and set aside.
- 02
Heat the palm oil in a pot over medium heat, add the onion, and cook until softened.
- 03
Pour in the blended tomato mixture and cook until it reduces and the oil begins to look glossy.
- 04
Stir in the crayfish and crumble in the bouillon cubes.
- 05
Add the water and stockfish, then simmer gently around 95°C (205°F) until the fish starts to soften.
- 06
Mix the ground egusi seeds with a little hot liquid from the pot to make a thick paste, then stir it into the soup and cook until it thickens and loses its raw taste.
- 07
Add the smoked fish and simmer gently so it warms through without breaking up too much.
- 08
Stir in the spinach, season with the salt, and cook just until the leaves are tender before serving.
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