Beniseed or Sesame Soup

1. Toast the sesame seeds in a dry pan over medium heat for 3 to 4 minutes, stirring constantly until fragrant and lightly golden, then grind them into a thick paste in a blender with a little water.
2. Season the beef with half the chopped onion, one seasoning cube and a little salt, then simmer in a covered pot with just enough water to cover for about 25 minutes until the meat is fork-tender and cooked through.
3. Add the soaked stockfish to the pot and cook for a further 10 minutes so it softens and releases its flavour into the stock.
4. Stir in the palm oil, remaining onion, ground crayfish, ground pepper and the second seasoning cube, then pour in enough beef stock to make a soupy consistency and bring to a gentle simmer.
5. Whisk the ground sesame paste into the simmering soup a little at a time so it does not clump, then cook on low heat for 12 to 15 minutes, stirring often, until the soup thickens and the raw taste of the seeds cooks out.
6. Fold in the chopped spinach or bitterleaf, taste and adjust the salt, and simmer for a final 5 minutes before serving hot with pounded yam, fufu or rice.

You'll use: Pan · Large pot · Saucepan · Blender · Whisk