Egusi Soup From Equatorial Guinea Recipe

• 1 lb goat meat, cut into chunks
• 1/2 lb smoked fish, deboned and flaked
• 1/2 lb large shrimp, peeled and deveined
• 1 cup egusi seeds (melon seeds), finely ground
• 1/2 cup red palm oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1-inch piece fresh ginger, grated
• 2 Scotch bonnet peppers, finely chopped (adjust to taste)
• 2 cups fresh spinach, chopped
• 1/2 cup bitterleaf or kale, finely shredded
• 2 Roma tomatoes, blended
• 2 tablespoons ground crayfish
• 2 teaspoons smoked paprika
• 1 teaspoon ground coriander
• 1 teaspoon ground black pepper
• 2 teaspoons sea salt (or to taste)
• 4 cups chicken or beef stock
• 1 Maggi or bouillon cube (optional, for extra umami)

Egusi Soup From Equatorial Guinea Instructions

1. Rinse the goat meat thoroughly under cold water, then place it in a large pot with 1 teaspoon of sea salt, half of the chopped onion, and enough stock to cover. Bring to a boil, reduce heat, and simmer for 30–40 minutes until the meat is tender. Skim off any foam that rises to the top.
2. While the meat cooks, place the egusi seeds in a dry grinder or food processor and grind them into a fine powder. Transfer the ground egusi to a bowl and mix with a few tablespoons of water to form a thick paste.
3. Heat the red palm oil in a large, heavy-bottomed pot over medium heat. Add the remaining chopped onion, minced garlic, and grated ginger. Sauté for 3–4 minutes until fragrant and the onions are soft.
4. Add the blended Roma tomatoes and chopped Scotch bonnet peppers to the pot. Cook, stirring occasionally, for 8–10 minutes until the mixture thickens and the oil begins to separate from the sauce.
5. Stir in the ground crayfish, smoked paprika, ground coriander, and ground black pepper. Cook for 2 minutes to bloom the spices.
6. Add the cooked goat meat (with its broth), flaked smoked fish, and peeled shrimp to the pot. Pour in the remaining stock and crumble in the Maggi or bouillon cube if using. Stir well and bring to a gentle simmer.
7. Drop spoonfuls of the egusi paste into the simmering sauce. Do not stir immediately; let the egusi cook undisturbed for 5 minutes so it forms soft lumps.
8. After 5 minutes, gently stir the soup to distribute the egusi throughout. Simmer for another 10–15 minutes, stirring occasionally, until the egusi is fully cooked and the soup thickens.
9. Add the chopped spinach and shredded bitterleaf or kale. Stir and cook for 3–5 minutes until the greens are wilted and tender.
10. Taste the soup and adjust seasoning with additional salt or black pepper as needed. Simmer for a final 2–3 minutes to meld flavors, then serve hot.