Ingredients
Original recipe: 4 servings. Ingredient amounts scale below; the method is written for 4 servings. For larger amounts, use separate batches and check doneness.
- 150 gGround egusi melon seeds
- 2 tbspRed palm oil, food-grade
- 150 gOnion, diced
- 150 gRed bell pepper, chopped
- 300 gCanned chopped tomatoes
- ¼ eachScotch bonnet chili, seeds removed
- 250 gMushrooms, sliced
- 250 gSpinach, chopped
- 700 mlWater, divided
- ¾ tspFine salt
Make it
- Blend the bell pepper, tomatoes and chili with 100 ml water. Mix the ground egusi with 150 ml water in a separate bowl to form a thick paste.
- Warm the palm oil in a wide pot over medium heat. Cook the onion for 5 minutes, then add the mushrooms and cook for 6 minutes. Pour in the pepper mixture and simmer for 10 minutes.
- Drop small spoonfuls of egusi paste into the simmering sauce. Leave undisturbed for 4 minutes so they begin to set, then add the remaining 450 ml water and salt. Stir gently and simmer for 12–15 minutes, until the seed mixture is cooked and the soup has thickened.
- Fold in the spinach and cook for 3 minutes until tender. Serve hot in shallow bowls, keeping the soft egusi curds intact.
Ingredients, recipe context & sources
Ingredient flags: None of the nine major allergens identified in the specified ingredients. Check packaged ingredients and cross-contact.
This is an original Livura home-cooking interpretation, not yet independently kitchen-tested. Source links provide dish and cultural context; the recipe wording and quantities are Livura’s.