Ingredients:

  • 1.5 lbs chicken thighs, bone-in
  • 0.5 lb beef chuck or tripe, pre-cleaned
  • 1 large red onion, diced
  • 2 bouillon cubes
  • 1 tsp salt
  • 3 cups water or beef stock
  • 2 cups ground egusi seeds (melon seeds)
  • 1 small onion
  • 0.5 cup warm water
  • 0.5 cup red palm oil
  • 3 tbsp ground crayfish
  • 2 scotch bonnet peppers, blended
  • 1 cup smoked fish or stockfish, soaked and deboned
  • 3 cups fresh spinach or ugu, chopped
  • 2 cups fufu flour (cassava, yam, or plantain)
  • 3.5 cups water (for fufu)

Instructions:

  1. Braise the Proteins: Combine chicken thighs, beef, diced red onion, and bouillon cubes in a large pot. Add 3 cups of water or stock and simmer over medium heat for 25 minutes until meat is tender.
  2. Prepare Egusi Paste: In a blender, combine the ground egusi seeds with one small onion and 0.5 cup warm water. Blend into a thick, gritty paste and set aside.
  3. Fry the Pepper Base: Heat palm oil in a separate pot on medium heat for 3 minutes. Add the blended scotch bonnet peppers and fry for 5 minutes until the oil separates from the pepper mixture.
  4. Form Egusi Cakes: Scoop small tablespoons of the egusi paste into the hot oil. Allow to sit undisturbed for 3-5 minutes to set into lumps. Gently stir, then add the reserved meat stock and smoked fish. Simmer for 15 minutes.
  5. Finish the Soup: Add the cooked chicken, beef, and ground crayfish to the pot. Fold in the chopped spinach or ugu and simmer for 5 minutes until greens are wilted.
  6. Prepare the Fufu: Bring 3.5 cups of water to a boil in a saucepan. Reduce heat to low and gradually whisk in the fufu flour. Stir vigorously with a wooden spatula, mashing against the side of the pot to remove lumps until smooth and elastic.