
Egusi soup with spinach
55 minPhoto by Halima Waziri · CC BY-SA 4.0
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Resized and cropped for display. Image remains under its original license.
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Ground melon seeds thicken a pepper base into a hearty soup, finished with leafy greens. From Ada's Family Table.

Photo by Halima Waziri · CC BY-SA 4.0
Resized and cropped for display. Image remains under its original license.
Blend the peppers and half the onion with a little water. Chop the other half and wash and slice the spinach.
Warm the palm oil gently in a saucepan. Soften the chopped onion, then add the blended pepper and simmer for 10–12 minutes.
Mix the egusi with enough water to make a thick paste. Spoon small mounds into the sauce.
Add the stock around the mounds, cover and simmer for 15 minutes. Stir gently and cook for another 5 minutes.
Fold in the spinach and cook for 3 minutes. Adjust the salt and serve with swallow.
Add greens near the end. Palm oil needs gentle heat; do not heat it until it smokes.

Photo by Halima Waziri · CC BY-SA 4.0
Resized and cropped for display. Image remains under its original license.

Photo by Halima Waziri · CC BY-SA 4.0
Resized and cropped for display. Image remains under its original license.

Photo by Oyebolaesther · CC BY-SA 4.0
Resized proportionally to 900x1200 pixels; converted to WebP at quality 87; no cropping or content edits.

Photo by Bukky658 · CC BY-SA 4.0
Resized proportionally to 900x675 pixels; converted to WebP at quality 87; no cropping or content edits.

Photo by Bukky658 · CC BY-SA 4.0
Resized proportionally to 900x675 pixels; converted to WebP at quality 87; no cropping or content edits.

Photo by Halima Waziri · CC BY-SA 4.0
Resized and cropped for display. Image remains under its original license.
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