Lagos Egusi Soup with Eba 🥣

Méthode

1. 1

   Boil the meat with sliced onion, seasoning and a pinch of salt until fork-tender; keep the stock — it's the soup's backbone.

2. 2

   Fry the blended pepper mix in half the palm oil for 10 minutes until the raw smell burns off; this fried pepper base is what separates egusi from a mere stew.

3. 3

   Stir in the ground melon seeds, lower the heat and let them oil out and crumble-set for 10 minutes; add remaining oil, meat, smoked fish and enough stock to make a thick, slow-pouring soup.

4. 4

   Simmer 15 minutes, then fold in the chopped leaves for 5 more — greens go in last so they stay bright. Serve very hot with eba: boil stock, slam in cassava flour and turn with a stick until it leaves the pot.