Egusi soup (West African melon seed soup)

Ingredients

• 250 g ground egusi (melon seeds)
• 2 tbsp palm oil or vegetable oil
• 1 large onion, chopped
• 3 garlic cloves, crushed
• 1 tbsp grated ginger
• 2 scotch bonnet chillies, chopped (or to taste)
• 500 g spinach or bitter leaf, chopped
• 200 g cooked chicken, beef or shrimp (or smoked fish)
• 1 tsp ground crayfish (optional)
• 1 stock cube
• 500 ml chicken or beef stock
• Salt and pepper

To serve

• Pounded yam, fufu, or rice

Method

1. Heat palm oil in a pot. Fry the egusi seeds in it for 3-4 minutes, stirring, until they turn a sandy colour.
2. Add onion, garlic, ginger, scotch bonnets. Cook 5 minutes.
3. Stir in the stock, stock cube, and any protein. Simmer 15 minutes.
4. Add the greens. Cook 5 more minutes until wilted.
5. Season with salt, pepper, and a pinch of ground crayfish if using.
6. Serve hot with pounded yam, fufu or rice.