Fufu Egusi Goat Soup is a delicious and hearty West African dish that combines tender goat meat with a rich, nutty egusi soup. Here’s a recipe to help you make this flavorful meal.
Ingredients
🍖 1 pound goat meat, cut into pieces
🌾 1 cup ground egusi seeds (melon seeds)
🥥 1/4 cup palm oil
🧅 1 medium onion, chopped
🧄 2 cloves garlic, minced
🫚 1 tablespoon ginger, minced
🌶️ 1-2 Scotch bonnet peppers, chopped (adjust to taste)
🥬 1 cup spinach or bitter leaf, chopped
🦐 2 tablespoons crayfish powder
🦐 2-3 tablespoons ground crayfish
💧 4 cups water or stock (beef or chicken)
🧂 Salt to taste
🧂 Seasoning cubes (Maggi or Knorr), to taste
For the Fufu:
🌿 2 cups cassava flour or plantain fufu flour
💧 Water, as needed
Instructions
1- Preparing the Goat Meat:
- Season the goat meat with salt and a seasoning cube in a pot.
- Add enough water to cover the meat and bring it to a boil.
- Reduce the heat and let it simmer until the goat meat is tender, about 45 minutes to an hour.
- Reserve the stock for the soup.
2- Making the Egusi Soup:
- Prepare Egusi Paste: In a bowl, combine the ground egusi seeds with a little water to form a thick paste. Set aside.
- Cook the Soup Base: In a large pot, heat the palm oil over medium heat. Add the chopped onions, garlic, and ginger, and sauté until the onions are translucent.
- Add Peppers and Egusi Paste: Stir in the chopped Scotch bonnet peppers and cook for a few more minutes. Add the egusi paste to the pot, stirring continuously to prevent it from burning. Cook until the mixture turns slightly golden.
- Combine Ingredients: Add the goat meat and its stock to the pot. Stir well and let it cook for about 10 minutes. Add more water or stock if needed to reach your desired consistency.
- Season the Soup: Stir in the crayfish powder, ground crayfish, and additional seasoning cubes. Adjust the salt to taste.
- Add Vegetables: Finally, add the chopped spinach or bitter leaf. Allow the soup to simmer for another 5-10 minutes until the vegetables are tender. Adjust seasoning as needed.
3- Preparing the Fufu:
- Make the Fufu: In a pot, bring water to a boil. Gradually add the cassava flour or plantain fufu flour, stirring continuously to avoid lumps.
- Reduce the heat and continue stirring until the mixture becomes smooth and stretchy. Add more water or flour as needed to achieve the desired consistency.
4- Serve:
- Serve the egusi goat soup hot with a side of freshly made fufu. Enjoy your meal!
Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 50 minutes
Servings: 4-6
Equipment: Large pot, mixing bowl, stirring spoon
Cooking Tips:
- Adjust the number of Scotch bonnet peppers to control the heat level.
- Use a mix of spinach and bitter leaf for added flavor and nutrition.
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