Ofe Egusi

Zutaten

• 2 cups ground egusi (melon seeds)
• 500 g assorted meat (beef, goat meat, or chicken)
• 200 g stockfish, soaked
• 200 g dried fish, cleaned
• 1 cup palm oil
• 2 tablespoons ground crayfish
• 1 medium onion, chopped
• 2 seasoning cubes
• Pepper, to taste
• Salt, to taste
• 1 bunch bitterleaf or spinach (optional, for variation)
• Ogiri (optional, for traditional flavor)

Zubereitung

1. Wash and cook the assorted meat with onion, seasoning cubes, and salt until tender.
2. Add stockfish and continue cooking until soft.
3. In a bowl, mix ground egusi with a small amount of water to form a thick paste.
4. Heat palm oil in a pot (do not bleach), then add a little onion if desired.
5. Scoop small portions of the egusi paste into the hot oil and allow it to fry lightly without stirring too much.
6. Gradually add meat stock and stir gently to form a thick base.
7. Add dried fish, crayfish, pepper, and ogiri (if using).
8. Allow the soup to simmer for 10–15 minutes.
9. Add vegetables (bitterleaf or spinach) and stir gently.
10. Adjust seasoning with salt and seasoning cubes.
11. Simmer for another 3–5 minutes, then remove from heat.
12. Serve hot.