Ingredients:

  • 2 lbs beef chuck, cubed
  • 1 lb assorted meats (tripe and cow skin)
  • 1 large red onion, diced
  • 3 tbsp beef bouillon powder
  • 0.5 tsp salt
  • 4 cups water
  • 2.5 cups ground egusi seeds
  • 1 small onion
  • 0.5 cup water
  • 1 cup red palm oil
  • 2 red bell peppers and 3 scotch bonnets, blended
  • 0.5 cup ground crayfish
  • 1 cup smoked fish, cleaned and deboned
  • 4 cups fresh spinach, chopped
  • 1 tbsp iru (fermented locust beans)
  • 4 cups fufu flour (fermented cassava flour)
  • 3 cups water for fufu

Instructions:

  1. In a large heavy-bottomed pot, combine the beef chuck, assorted meats, diced red onion, and beef bouillon. Add 4 cups of water and bring to a boil. Reduce heat and simmer for 45–60 minutes until the meats are tender. Reserve the stock.
  2. Prepare the egusi paste by blending the ground melon seeds with a small onion and 0.5 cup of water until a thick, gritty paste forms.
  3. In a separate pan, heat the red palm oil over medium heat. Drop small spoonfuls of the egusi paste into the oil. Fry undisturbed for 3–5 minutes until firm curds form, then gently toss to toast the seeds.
  4. Add the blended peppers, iru, and ground crayfish to the egusi. Stir in the reserved meat stock and the cooked proteins. Simmer for 15–20 minutes until the oil begins to separate and rise to the surface.
  5. Fold in the chopped spinach and smoked fish. Simmer for an additional 3 minutes until the greens are wilted.
  6. To prepare the fufu, bring 3 cups of water to a simmer in a medium pot. Gradually add the fufu flour while stirring constantly with a wooden spatula. Knead and stir over low heat until the mixture becomes a smooth, stretchy, and cohesive dough.