Egusi Soup
325kcal34g protein18.4g fat5.4g carbs*Estimates computed from the ingredient list; cost uses average US supermarket prices. Not a substitute for packaging measurements or your receipt.
sometimes contains gluten, dairy, egg, peanut, tree nut, sesame, soy, shellfish, fish — check the label
Restrictions
Sometimes contains — check the labelgluten (chile, egusi, palm oil) · dairy (chile, egusi, palm oil) · egg (chile, egusi, palm oil) · peanut (chile, egusi, palm oil) · tree nut (chile, egusi, palm oil) · sesame (chile, egusi, palm oil) · soy (chile, egusi, palm oil) · shellfish (chile, egusi, palm oil) · fish (chile, egusi, palm oil)Some brands have it, some do not. The recipe cannot tell, so this is the one you check yourself.
Diets
No pork · checkNo alcohol · check
Worked out from the ingredient list. It knows nothing about brands, shared equipment or cross contamination, and it is not a certification — if you have an allergy, you still have to read the label.
Ingredients
Servings:
| 300 g | ground egusi |
| 700 g | beef (stew pieces) |
| 120 ml | palm oil |
| 1 unit | onion |
| 2 unit | fresh chile |
| 1 l | stock |
| 400 g | spinach or leafy greens |
| 2 tsp | salt |
Steps
- simmer45 minbeef tenderSimmer the beef with part of the onion, salt and enough stock to cover until tender, reserving both meat and flavorful cooking liquid. Tough stew meat needs to soften before the egusi enters because the thickened soup is harder to stir through a long braise.
- saute8 minonion soft and chile fragrantWarm the palm oil and cook the remaining onion and chile until aromatic. Avoid overheating the palm oil to smoking; its flavor should remain a deliberate part of the soup rather than tasting scorched.
- simmer15 minegusi set into tender granulesMoisten the ground egusi with a little stock, add it to the pot in spoonfuls and let it set briefly before gentle stirring. This encourages recognizable tender egusi curds instead of immediately dissolving all the seed meal into a uniform paste.
- simmer15 minthick spoonable stewReturn the beef and add stock gradually, simmering until the egusi is cooked and the soup is rich but spoonable. Add liquid cautiously because the ground seeds provide substantial body as they hydrate.
- simmer6 mingreens tender but still vividFold in the greens and simmer only until tender. Long cooking dulls their freshness and can make the finished soup taste uniformly heavy instead of balancing rich seed and palm oil with vegetal flavor.
- rest5 minoff heatRest briefly, then taste for salt and chile before serving. The soup should be substantial enough to pair with fufu or another swallow while still containing moist, distinct egusi texture.