Sierra Leone Egusi Soup

Ingredients:

500 g meat

150 g ground egusi

1 maggi cube (beef bouillon cube)

200 g stockfish, optional

100 ml. palm oil

200 g smoked fish

200 g tomatoes

10 g (chili) pepper

25 g onion

Salt to taste

250 g vegetable leaves, optional

Cooking Instructions:

Season and boil the meat and the stockfish (if used, has to soaked in hot water and allowed to stand for at least a day/overnight) for about 45 minutes, or until tender. Remove and put aside. Blend/grind the pepper, tomatoes and onion. Heat the palm oil, and add meat, stockfish and the ground/blended ingredients. Cook for about 25 minutes (less without stockfish). Add the ground egusi, maggi cube and fish, and cook for another 10 minutes.

5. Add the vegetable leaves (optional) to the soup. Cook for about 5-10 minutes on low heat. Stir and taste for salt. This sauce can be eaten either with fufu, rice or root vegetables like yam and cassava. For lunch, a very cold Bud. or Heineken to wash the throat is recommended. For dinner, chilled white wine is recommended.

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