Egusi Soup

Cut the beef into small cubes, season with chopped pepper, salt to taste, Stock Cube, boil for about 10 minutes, add kpomo and cook until tender. Set aside.

Blend the pepper, tomatoes and the crayfish. Set aside.

Heat the palm oil in another pot and add the Egusi. Stir well and allow it to fry for a moment. Add the blended paste and stir well, add stock cube, salt, beef and kpomo.

Add little water and allow to cook for 5 minutes. Turn the heat down and simmer for a further two minutes.

Wash and finely slice the ugu leaves. Add to the simmering soup and stir. Continue to simmer for a further 3 minutes to allow the vegetables to soften. Serve with fufu or garri.