Egusi soup is a West African staple thickened with the ground seeds of fat-tracked melons. These seeds provide a unique, nutty, curd-like texture that is unlike any Western stew.

Part A: Ingredients

• The Thickener: 2 cups Egusi seeds (blended into a fine powder with a little water to make a thick paste).
• The Base: 1/2 cup Red Palm Oil (gives the orange color), 1 large Onion (minced), 2 Tbsp Ground Crawfish (optional, for umami).
• Greens/Protein: 1 lb Beef or Goat meat (pre-cooked/boiled), 2 cups Fresh Spinach or Bitter leaf (chopped).
• Liquid: 2 cups Beef broth, 1 Tbsp Pepper flakes.

Part B: Instructions

1. Heat Oil: In a pot, heat the palm oil on medium until clear (do not smoke). Sauté the onions.
2. The Egusi “Curds”: Add the Egusi paste to the oil in small clumps. Do not stir immediately. Let the paste fry for 5 minutes so it forms small, soft chunks (similar to scrambled eggs).
3. The Liquid: Gently pour in the broth. Add the pre-cooked meat and ground crawfish.
4. Simmer: Cover and simmer for 20 minutes. The seeds will absorb the flavor and the oil will begin to rise to the top.
5. The Greens: Stir in the spinach. Cook for 5 minutes until the greens are wilted.
6. Serve: Traditionally served with “Swallow”—a starchy side like Pounded Yam or Eba—which you use as a scoop for the thick soup.