Fufu, a staple dough from starchy roots, pairs perfectly with Egusi soup, a rich, flavorful stew made from ground melon seeds, vegetables, and meat or fish, creating a hearty and traditional West African meal.
Fufu & Egusi: West African Delight
Fufu, a staple dough from starchy roots, pairs perfectly with Egusi soup, a rich, flavorful stew made from ground melon seeds, vegetables, and meat or fish, creating a hearty and traditional West African meal.
Ingredients
- 1 cup ground egusi (melon seeds)
- 0.5 cup palm oil
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 inch ginger grated
- 1 large scotch bonnet pepper finely chopped (or less
- 1 cup chopped assorted meat or fish such as beef
- 0.5 cup crayfish ground (optional
- 1 cup tomato puree
- 4 cups broth or water
- 2 cups fresh spinach chopped
- 2 cubes seasoning cubes
- to taste pinch salt
- 2 cups yam flour (or cassava flour)
- 3 cups water hot
Instructions
- Prepare the Egusi Base: Heat palm oil in a large pot over medium heat. Add chopped onion, garlic, ginger, and scotch bonnet pepper. Sauté until fragrant, about 3-5 minutes.
- Add Protein: Add your chosen meat or fish to the pot. Cook until browned, stirring occasionally.
- Make Egusi Paste: In a separate bowl, mix the ground egusi with about 1/2 cup of water to form a thick paste. Add this paste to the pot, stirring well to combine. Let it fry for 5-7 minutes, stirring occasionally, until it starts to clump.
- Simmer the Soup: Stir in the tomato puree, ground crayfish (if using), seasoning cubes, and salt. Pour in the broth or water, bring to a boil, then reduce heat and simmer for 20-25 minutes, allowing the flavors to meld.
- Add Greens: Stir in the chopped spinach and cook for another 5-10 minutes, or until the spinach is tender and the soup has thickened to your desired consistency. Taste and adjust seasoning.
- Prepare the Fufu: While the soup simmers, bring 3 cups of water to a boil in a separate pot. Gradually add the yam flour, stirring continuously with a wooden spoon until a smooth, thick dough forms. This will require vigorous stirring to prevent lumps.
- Knead Fufu: Reduce heat to low, cover the pot, and let the fufu steam for 5 minutes. Remove cover and knead again until very smooth and pliable. If too stiff, add a tablespoon of hot water; if too soft, add a tablespoon of flour.
- Serve: Scoop portions of hot fufu into balls and serve immediately with the warm Egusi soup. Enjoy!
Notes
For authentic flavor, use smoked fish or beef in your Egusi soup. Adjust the amount of scotch bonnet pepper to control the spice level. Fufu is traditionally eaten with your hands, scooping up the soup. You can substitute spinach with other leafy greens like bitter leaf or ugu.
