Nigerian · 1 hr · serves 5

Egusi soup

Kept by The Bhook kitchen

Ingredients

• 250 g ground egusi
• 500 g goat meat
• 150 ml palm oil
• 2 scotch bonnets
• 1 onion
• 200 g ugu leaves
• 2 stock cubes
• 100 g smoked fish
• 500 ml stock

Method

1. Boil the meat with onion and stock cubes until tender, keeping the stock.
2. Heat the palm oil, add the blended pepper and onion, and fry 10 minutes.
3. Stir the egusi with a little water into a paste, drop it in as lumps, and let it fry without stirring for 10 minutes so it sets.
4. Add the stock, meat and smoked fish and simmer 15 minutes.
5. Stir the chopped ugu through at the end and take it off the heat.

Letting the egusi lumps set before stirring gives the right texture.