1 1/2 lb Meat, poultry or fish
1 ts Salt
1/2 c Onions, sliced
1 c Palm oil
1 c Egusi seeds
2 Chili peppers or
1 ts Cayenne
1/2 c Dried crayfish or shrimp
1 bn Fresh leafy greens
1 1/2 c Tomato paste
2 c Okra, fresh or frozen
Egusi seed, from the egusi melon, may be difficult to find. If you can
locate it preground you're in luck; otherwise, unless you have a food
processor that's up the the task, you'll have to put it in a cloth or
plastic bag and whack away at it with a hammer.
Any fresh or frozen greens will do. Spinach is a common substitute
for the "bitter leaf" that is traditional, but kale or turnip greens
may be closer in flavor to the Nigerian original.
The African crayfish, or rock lobster, is a saltwater crustacean with
a slightly milder flavor than its larger lobster cousins. It can
sometimes be found in dried form at specialty shops.
Ideally, the consistency of the soup should be thick enough to eat
with your fingers when scooped up with a stiff porridge, Bidia, or
Fufu. It's also good alone or over rice.
Cut the meat into bite-size chunks. Boil it with 1/2 teaspoon of the
salt and half the onions in a cup of water for about 10 minutes.
Meanwhile, in a large, heavy pot, warm the palm oil over low heat for
about 7 minutes. While it heats, grind or crush separately the egusi
seeds, peppers and crayfish, and tear the greens into small pieces.
Remove oil from the heat and quickly stir in the remaining onions and
the tomato paste. With a slotted spoon, remove meat from its pot and
pour the cooking water into a measuring cup. Add enough water to make
1 cup, and, after the oil has cooled enough not to spatter you, pour
the water carefully into the pot. Return to medium heat. One after
the other, 2-3 minutes apart, add the egusi, greens, pepper, okra,
crayfish, and remaining salt. Cook another 8-10 minutes after all the
ingredients have been added, or until the meat is done to your liking.
VARIATION: If you can't get egusi seed, substitute 1/4 cup of either
tapioca flour or quick-cooking tapioca. Before adding it to the soup
pot, whisk it into a smooth paste by mixing it with a bit of the hot
broth.
Source: "The Africa News Cookbook: African Cooking for Western
Kitchens"
If you can't find Egusi seeds, you can substitute pumpkin seeds.
-JW
