Egusi Soup With Lumps

This highly indulgent, exotic soup popular in West Africa enjoys flavors from egusi seeds, chicken, crayfish, and smoked fish, depending on one's personal preference, all come together for healthy goodness.

Course Main

Cuisine African

Diet Gluten Free

Prep Time 10

Cook Time 40

Total Time 50

Servings

Calories 776kcal

Author Imma

Ingredients

2-3 pounds (950-1,300g) chicken, cut into pieces (see notes)
1 tablespoon (6-7g) smoked paprika (optional)
½ large onion (the other half is for the soup)
salt and pepper to taste
½ cup (120ml) oil (you can use as little as a tablespoon of oil)
½ large onion
2 tomatoes
3 cloves garlic (1 tablespoon minced garlic)
½ cup (15g) crayfish
2 cups (240-260g) ground egusi (see notes)
2 cups (60g) spinach (I used a 10-ounce package of frozen spinach)
1 cup (245g) shredded smoked fish (optional)

Instructions

In a medium-sized saucepan, boil stewing chicken seasoned with smoked paprika, pepper, onions, salt (or garlic salt), and pepper until tender (45-50 minutes). You can halve the time for this process with a pressure cooker. Reserve the chicken broth.
While the chicken is simmering, slice the onion and tomatoes and mince the garlic.
Heat the oil in a heavy saucepan over medium heat. Add the onion and sauté until it's translucent, about 5 minutes—season with salt and pepper to taste.
Stir in the tomatoes with their juice, garlic, and crayfish. Add the chicken back in, pressing to submerge. Add a cup of reserved chicken stock and bring to a simmer.
Mix a cup of ground egusi with 2 tablespoons of stock in a bowl until you get a paste. Scoop the egusi into the pot with the sauce and chicken using a spoon.
Reduce the heat to medium-low and simmer gently, uncovered, until the egusi forms a solid ball. Then add the remaining egusi and keep simmering on medium heat. Add a cup or more of the reserved chicken broth to reach the desired consistency.
Add spinach (and smoked fish if using) and simmer for about 2 minutes. Serve hot with plantains or an accompaniment of choice.

Notes

Stewing chicken is tougher meat than baking chicken. However, the flavor is better, and the longer cooking time makes it fall-off-the-bone tender
Egusi is a melon seed and may be hard to find in some places. Ground pumpkin seeds, sunflower seeds, almonds, or a mix of them will work
Please remember that the nutritional information is a guestimation and can vary significantly based on the products used in the recipe

Nutrition