Egusi Soup

Ingredients

• 600 gbeef shank — cubed
• 1onion
• 2carrots
• 1.8 Lbeef broth
• 2 tbspoil
• to tastefine sea salt and black pepper
• 150 gground egusi seeds
• 400 gbeef — cubed
• 2 cupsspinach
• 1onion
• 2 tbsppalm oil
• stockfish — optional
• to tastefine sea salt

Method

1. Begin by preparing your aromatics: chop 1 onion finely. Heat 2 tablespoons of oil in a large pot over medium heat. Add the chopped onion and sauté until it becomes translucent and fragrant, about 5-7 minutes. Ensure the onions do not brown, as this could impart a bitter taste to the soup.
2. While the onion is cooking, cut 600 g of beef shank into bite-sized pieces. Once the onions are ready, add the beef shank to the pot. Stir occasionally, allowing the beef to brown slightly on all sides, which will enhance the flavor of the soup.
3. Peel and dice 2 carrots, then add them to the pot along with 1.8 L of beef broth. Stir to combine, ensuring the beef and carrots are submerged in the broth. Bring the mixture to a gentle simmer, allowing it to cook until the beef is tender and the carrots have softened, which should take about 30-40 minutes. The beef should be easy to pierce with a fork.
4. While the soup is simmering, prepare the egusi mixture. In a separate bowl, combine 150 g of ground egusi seeds with a small amount of water to form a thick paste. Once the beef is tender, add the egusi paste to the pot, stirring well to incorporate it into the broth.
5. Add 400 g of additional beef, cut into bite-sized pieces, along with the stockfish. Stir to combine, ensuring the new ingredients are well distributed throughout the soup. Allow the soup to continue simmering until the newly added beef is cooked through and the stockfish is tender.
6. Wash and roughly chop 2 cups of spinach. Add the spinach to the pot, stirring until it wilts and integrates into the soup. The spinach should turn a vibrant green color, indicating it is cooked but still fresh.
7. Finally, adjust the seasoning by adding fine sea salt and black pepper to taste. Stir in 2 tablespoons of palm oil to enrich the soup's flavor and give it a glossy finish. Serve the Egusi Soup hot, inviting everyone to gather and enjoy this hearty, communal dish.