Egusi Soup

Description
Serve soup with pounded yam. Cooked and serve with love and passion

Ingredients

 * ¾ cup pumpkin seeds, or egusi, usually found in African or tropical food markets]]
 * 1½ pounds cubed beef stew meat, or beef tongue, or goat meat
 * ½ cup palm oil
 * 1 small onion, chopped
 * 2 habanero peppers
 * ½ cup crayfish
 * 1 tbsp ogiri
 * salt and pepper
 * chicken bouillon
 * beef stock
 * 1 pound fresh spinach, washed and chopped
 * basil (optional)

Directions

 * 1) Place egusi (pumpkin seeds)in a blender and blend for 30 to 40 seconds or until mixture is a powdery paste.
 * 2) Set aside.
 * 3) Also blend in the crayfish, ogiri, habanero pepper and half onion, set aside.
 * 4) Mince other half onion cut meant into bite-size cubes.
 * 5) Season to taste in a large pan, heat oil over medium-high heat for 4 to 5 minutes.
 * 6) Add minced onion and saute for 2–3 minutes or until brown, then add the crayfish, pepper and ogiri blend.
 * 7) Cook for 5 min.
 * 8) Then add into already cooked meat with stock.
 * 9) Add blended egusi, stir and reduce heat to low-medium.
 * 10) Add salt and pepper to taste.
 * 11) Cook for 15 to 20 minutes or until meat is tender.
 * 12) Add spinach and continue to simmer 10 minutes more.
 * 13) Optional, add some fresh, chopped basil to increase flavour.

Pounded yam

 * 1) Heat water, add pounded yam powder and reduce heat mix until you make a firm dough.