Ingredients:
1 lb ground melon seeds
1 lb beef, chicken or fish, cut into small pieces
1 large onion, finely chopped
2 cloves garlic, minced
2 cups diced tomatoes
2 cups beef or chicken broth
2 cups water
1 cup diced carrots
1 cup diced green bell pepper
1 cup diced spinach or kale
1/2 cup ground crayfish or shrimp
2 tbsp vegetable oil
2 tsp ground cumin
2 tsp smoked paprika
2 tsp curry powder
1 tsp dried thyme
1 tsp salt
1/2 tsp black pepper
1/4 tsp cayenne pepper
2 bay leaves
1/4 cup chopped fresh parsley
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh basil
1/4 cup chopped scallions
Ingredients (for fufu):
2 lb yam
2 cups water
Instructions
In a large pot or Dutch oven, heat the oil over medium heat. Add the onions, garlic and meat or fish and cook until the meat is browned.
Stir in the ground melon seeds, canned tomatoes, beef or chicken broth, water, diced carrots, bell pepper, spinach or kale, ground crayfish or shrimp, cumin, smoked paprika, curry powder, thyme, salt, black pepper, and cayenne pepper.
Add the bay leaves and bring the mixture to a boil.
Reduce the heat to low, cover and simmer for 30 minutes.
Remove from the heat and let stand, covered, for 10 minutes.
Fluff the soup with a fork and stir in the parsley, cilantro, basil, and scallions.
Serve the Egusi Soup hot, garnished with additional herbs and scallions if desired.
Instructions (for fufu):
Peel the yam and cut it into small pieces, then wash it and place it in a pot with 2 cups of water and bring it to a boil.
Reduce the heat to low and simmer for 15-20 minutes, or until the yam is soft.
Drain the yam and let it cool for a few minutes.
Mash the yam with a potato masher or a fork until it becomes a smooth paste.
Knead the yam paste with your hands until it becomes smooth and elastic.
Shape the Fufu into small balls and serve it immediately with Egusi Soup or any other soup or stew of your choice.
