Fufu and Egusi Soup
Equipment
Ingredients
Protein
beef tripe (cleaned, cut into pieces)
300 g
chicken drumsticks (skin on)
4 piece
stockfish (dried, soaked)
200 g
beef bouillon (crumbled)
2 piece
onion powder
10 g
cayenne pepper
5 g
Egusi Soup
red bell pepper (chopped)
2 piece
red onion (chopped)
1 piece
habanero peppers (whole)
3 piece
egusi melon seeds (blended)
200 g
palm oil
100 ml
ground crayfish (ground)
30 g
fresh spinach (chopped)
300 g
water
500 ml
Fufu
fufu flour
300 g
water
600 ml
Instructions
Prepare the proteins
Clean and prepare all protein ingredients for cooking.
Cook the proteins
Boil the tripe, chicken drumsticks, and stockfish with bouillon and spices until tender.
Prepare the vegetables
Blend bell peppers, red onion, and habanero peppers into a smooth paste.
Make the egusi soup base
Heat palm oil and fry the blended pepper mixture with ground crayfish and remaining spices.
Add egusi and simmer
Add the blended egusi seeds to the pot and cook until oil separates, then add reserved broth.
Add spinach and finish soup
Stir in the chopped spinach and cook for a few minutes until wilted. Adjust consistency with water if needed.
Prepare the fufu
Mix fufu flour with water and cook, stirring continuously until it forms a smooth, stretchy dough.
Serve the meal
Serve hot fufu with the egusi soup on the side.
Original recipe
Storage
Store soup and fufu separately. Reheat fufu with a splash of water to restore texture.
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