Ingredients
Scale
- 2 cups ground egusi seeds
- 1/2 cup palm oil
- 1 1/2 lbs chicken (or assorted meat: goat, beef, smoked fish)
- 2 red bell peppers
- 1–2 scotch bonnet peppers (or habanero)
- 2 medium tomatoes
- 1 large onion
- 2 tbsp ground crayfish
- 2 bouillon cubes (Maggi)
- 1 tsp salt (adjust to taste)
- 6–8 cups water or stock
- 2 cups leafy greens (spinach, pumpkin leaves, or bitterleaf)
Instructions
- Blend the bell peppers, scotch bonnet, tomatoes, and onions until smooth.
- In a large pot, season the chicken (or assorted meats) with chopped onions, bouillon, salt, and enough water to cover. Cook until tender, then set the meat aside and reserve the stock.
- Heat the palm oil in a clean pot, add the blended pepper mix, and fry for 10–15 minutes until the oil separates from the mix.
- Stir in the ground crayfish, bouillon, salt, and the reserved stock. Let it simmer gently.
- Mix the ground egusi with a little water to form a paste. Drop spoonfuls of the paste into the simmering soup. Cover and cook for 10 minutes without stirring.
- Gently stir the soup, add the cooked meat back in, and let it simmer together.
- Finally, stir in the leafy greens and cook for another 5–7 minutes, adjusting the seasoning as needed.
Notes
Serve hot with fufu, pounded yam, or rice. Store leftovers in the refrigerator for up to 3–4 days.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Nigerian
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 85mg