Ingredients

The following ingredients have 4 Servings
  • 1 pound (453 g) meat, (smoked turkey, smoked fish or beef, or any meat of your choice)
  • 1 teaspoon (5 g) salt
  • 1 teaspoon (2 g) pepper
  • 1 teaspoon (2 g) smoked paprika
  • ¼ cup (62.5 ml) canola oil ((see note #3))
  • ¼ cup (62.5 ml) palm oil ((see note #3))
  • ½ medium onion, (chopped)
  • 2-3 medium tomatoes, (chopped)
  • 3 cloves garlic, (about 2 teaspoons minced garlic)
  • 1 cup ground egusi
  • ⅓ cup ground or smashed crayfish
  • 1 cup (30 g) spinach, (or more (I used frozen spinach))

Instruction

  • In a medium-sized saucepan, boil the beef seasoned with salt (garlic salt), pepper, smoked paprika, pepper, and onions until tender - make sure you add plenty of water, so you have about 3-4 cups of beef stock for the soup. Remove the beef and reserve the stock.
  • Heat the canola and palm oil in a heavy saucepan over medium heat. Add the onions and sauté until they are translucent, about 5 minutes. Then add your choice of meat and crayfish, and continue cooking.
  • Stir in the tomatoes with their juices, garlic, and 1-2 cups of beef stock. Bring to a boil and simmer for another 5 minutes.
  • Add the ground egusi and simmer on medium heat for approximately 10 more minutes. Then add beef stock as needed to get the desired consistency or prevent burning.
  • Finally, throw in the spinach and let it simmer for 4-5 minutes. Adjust seasonings to taste.
  • Serve warm with fried plantains, fufu, yams, or your favorite starchy side dish.