RCI-SP.003.0597.001
Sierra Leonean Egusi Soup
Sierra Leonean Egusi Soup from the Recidemia collection
Prep40 min
Cook75 min
Total115 min
Servings4
Difficultyintermediate
Ingredients
- 3/4 cup
- 1 1/2 pounds
- 1/2 cup
- tomatoes2 largechopped
- o¬nion1 smallchopped
- chilli peppers2 unitseeded and minced
- 18 ounces
- 3 tablespoons
- 1 1/2 cups
- fresh Shrimp2 poundspeeled
- fresh spinach1 poundwashed and chopped
Method
1
Grind the pumpkin seeds into a fine powder using a food processor or mortar and pestle, then set aside.
2
Heat the peanut oil in a large heavy-bottomed pot over medium-high heat, then add the cubed beef stew meat and brown it on all sides until a golden crust forms.
8 minutes
3
Add the chopped onion and minced chilli peppers to the pot and sauté until fragrant and softened, about 3 minutes.
4
Stir in the chopped tomatoes, tomato paste, and tomato sauce, mixing well to coat the meat thoroughly.
5
Pour in the water and bring the mixture to a boil, then reduce heat to medium-low and simmer covered for 25-30 minutes until the beef is tender.
27 minutes
6
Stir the ground pumpkin seed powder into the broth slowly to avoid lumping, ensuring it dissolves evenly throughout the soup.
7
Add the peeled fresh shrimp and simmer uncovered for 5 minutes until the shrimp begin to turn pink.
5 minutes
8
Stir in the chopped fresh spinach and cook for 2-3 minutes until it is wilted and fully incorporated into the soup.
9
Taste the soup and adjust seasoning as needed, then ladle into bowls and serve immediately with rice or cassava bread.