Gari and Egusi Soup

Ingredients

• •1 cup gari (cassava granules)
• •1 cup ground egusi seeds (or substitute with ground pumpkin seeds)
• •1 lb beef or lamb, cut into chunks
• •2 medium onions, diced
• •3 cups spinach or bitter leaf, chopped
• •3 tbsp palm oil
• •4 cups beef or vegetable stock
• •2 cloves garlic, minced
• •1 tsp salt
• •1 tsp ground cayenne pepper
• •2 tbsp tomato paste

Directions

1. 1Heat palm oil in a large pot over medium heat, add diced onions and garlic, sauté until softened.
2. 2Add meat and brown on all sides, then stir in tomato paste and cook for 2 minutes.
3. 3Pour in stock and bring to a boil, then simmer for 15 minutes until meat is tender.
4. 4Mix ground egusi seeds with 1 cup water to form a smooth paste, then stir into the pot.
5. 5Add salt and cayenne pepper, stir well and simmer for 10 minutes.
6. 6Gradually sprinkle gari into the soup while stirring constantly to avoid lumps, cook for 5 minutes.
7. 7Add chopped spinach or bitter leaf and stir until wilted, taste and adjust seasonings.
8. 8Serve hot in bowls as a thick, hearty soup with fufu or rice on the side.

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