Egusi Soup

Ingredients

• 150 g Egusi
• 80 ml Palm Oil
• 1 pcs Onion
• 2 pcs Scotch Bonnet
• 2 tbsp Crayfish
• 2 pcs Stock Cube
• 300 g Beef
• 760 ml Water
• 80 g Bitter Leaf
• 2.25 tsp Kosher Salt
• 1 tbsp Fermented Locust Beans

Method

1. Combine {beef}, half the {onion}, half the {stock_cube}, some {kosher_salt}, and part of the {water} in a medium pot over medium heat. Simmer gently until the {beef} is tender and the broth smells savory and full, skimming if needed so the stock stays clean.
2. Stir {egusi} with a little {water} in a bowl until it forms a thick paste that can hold soft lumps. This helps the {egusi} poach into curds instead of dissolving smooth in the pot.
3. Heat {palm_oil} in a clean pot over medium heat until fluid and shimmering. Add the remaining {onion}, {scotch_bonnet}, and {fermented_locust_beans}; season lightly with {kosher_salt} and fry until the {onion} softens and the pot smells deeply savory. Add {crayfish} and crumble in the remaining {stock_cube}, then cook briefly until fragrant and the oil is stained red and aromatic.
4. Pour some of the {beef} stock from the pot into the palm oil base and bring to a gentle boil over medium heat. Taste and adjust with {kosher_salt}. Drop in the {egusi} paste in small lumps without stirring so the dumplings set into tender curds; simmer until firm at the edges and rich oil rises to the top.
5. Add the cooked {beef} back to the pot and simmer gently so it absorbs the broth. Fold in {bitter_leaf} at the end and cook just until wilted and bright green. Taste the soup and adjust with {kosher_salt}, then rest briefly so the flavors settle before serving hot.