Egusi Soup

Method

1. 1

   Season and boil goat meat and pomo with onion until tender, reserving the stock.

2. 2

   Heat palm oil, then fry the ground egusi paste until it curdles into soft lumps.

3. 3

   Pour in the reserved stock gradually and simmer for 20 minutes.

4. 4

   Stir in ground crayfish, pepper and seasoning cubes.

5. 5

   Fold in washed leafy greens and simmer 5 more minutes.

6. 6

   Serve hot with pounded yam or fufu.