Entree: Equatorial Guinea – Central Culinary Region – Egusi Soup (A thick West African stew of meat and leafy greens thickened with ground melon seeds)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr 5 min

Total 1 hr 20 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 cup (120 g) ground egusi (melon seeds)
- 3 tbsp (45 ml) palm oil
- 1 lb (450 g) beef chuck, cut into 1-inch (2.5 cm) pieces
- 6 oz (170 g) smoked fish, deboned and flaked
- 1 cup (240 ml) light tomato purée or crushed tomatoes
- 1 large onion, chopped, about 8 oz (225 g)
- 2 cloves garlic, minced (about 0.21 oz (6 g))
- 1 scotch bonnet or small habanero pepper, whole or pierced (about 0.53 oz (15 g))
- 4 cups (960 ml) beef or fish stock
- 1 tbsp (15 g) ground crayfish or dried shrimp powder (optional)
- 1 tsp (5 g) smoked paprika
- 1 tsp (5 g) salt, adjust to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 3 cups (90 g) chopped spinach or bitterleaf (fresh or blanched)
- 1 tbsp (15 ml) lime or lemon juice

Show original ingredient measurements

- 1 cup (120 g) ground egusi (melon seeds)
- 3 tbsp (45 ml) palm oil
- 1 lb (450 g) beef chuck, cut into 1-inch (2.5 cm) pieces
- 6 oz (170 g) smoked fish, deboned and flaked
- 1 cup (240 ml) light tomato purée or crushed tomatoes
- 1 large onion, chopped, about 8 oz (225 g)
- 2 cloves garlic, minced (about 6 g)
- 1 scotch bonnet or small habanero pepper, whole or pierced (about 15 g)
- 4 cups (960 ml) beef or fish stock
- 1 tbsp (15 g) ground crayfish or dried shrimp powder (optional)
- 1 tsp (5 g) smoked paprika
- 1 tsp (5 g) salt, adjust to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 3 cups (90 g) chopped spinach or bitterleaf (fresh or blanched)
- 1 tbsp (15 ml) lime or lemon juice

Instructions

1. Brown beef: In a heavy pot, heat 1 tbsp (15 ml) palm oil over medium-high heat and brown the beef pieces in batches until seared on all sides, about 5–7 minutes. Remove and set aside.
2. Sauté aromatics: Add remaining 2 tbsp (30 ml) palm oil to the pot, then sauté chopped onion until translucent, about 4 minutes. Add garlic and the whole scotch bonnet; cook 1 minute.
3. Build the base: Stir in the tomato purée and smoked paprika and cook 3 minutes. Return browned beef to the pot, pour in stock, bring to a boil, then reduce heat and simmer, covered, 35–45 minutes until beef is tender.
4. Prepare egusi slurry: While beef simmers, mix ground egusi with 1/2 cup (120 ml) warm stock from the pot to make a smooth paste.
5. Thicken soup: When beef is tender, reduce heat to medium-low, stir the egusi paste into the pot in batches, simmering and stirring gently 10–15 minutes until the soup thickens and the egusi is cooked through.
6. Add fish and greens: Fold in flaked smoked fish, ground crayfish if using, and chopped spinach or bitterleaf. Simmer 5 more minutes until greens are wilted and flavors meld.
7. Finish and serve: Season with salt, pepper, and lime juice to taste. Remove the whole scotch bonnet before serving unless you want extra heat. Serve hot with fufu, boiled yams, plantain, or rice.