Egusi Soup

1. Season the meat with half the chopped onion, a seasoning cube and a little salt, then add just enough water to cover and boil for 30 to 40 minutes until tender, reserving the stock.
2. Add the cleaned fish to the simmering stock for the last 8 to 10 minutes so it cooks through to at least 63C (145F) without falling apart, then lift it out carefully and set aside.
3. Mix the ground melon seeds with a little of the warm stock to form a thick paste so it can be dropped in lumps later.
4. Heat the palm oil in a pot over medium heat, add the remaining onion and the blended tomato and peppers and fry for 8 to 10 minutes until the raw smell is gone and the oil rises.
5. Drop spoonfuls of the melon paste into the sauce, then pour in the reserved stock to a thick consistency and let it cook undisturbed for about 10 minutes so the lumps set.
6. Stir in the ground crayfish, the remaining seasoning cube and the cooked meat, then simmer gently for 15 minutes, adding water if it gets too thick and adjusting salt to taste.
7. Fold in the chopped greens and return the fish, cook for a final 5 minutes until the leaves are just wilted, then serve hot with pounded yam or rice.

You'll use: Frying pan / skillet · Large pot · Saucepan · Blender