Nigerian Egusi Soup

Ingredients

• 3 Tomatoes
• 1 Red bell pepper
• 2 Scotch bonnet pepper
• 2 Onion
• ¼ cup Palm oil
• 1 tablespoon Fermented locust beans
• 3 tablespoons Ground crayfish
• 1 cup Dried fish
• Salt to taste
• 1 ½ cup Egusi
• 3 fillets Smoked mackerel
• 1 cup Mixed seafood
• 1 bunch Kale

Instructions

• Blend red bell pepper, scotch bonnet pepper, tomatoes and one onion in a food processor with a cup of water.
• Defrost the frozen seafood. Wash, strip and slice the kale; chop the remaining onion. Cut the smoked mackerel fillets into smaller pieces. Keep to one side.
• Heat the oil in a saucepan for 30 secs, add the chopped onions. Fry until the onions appear translucent, then add the locust beans. Stir for one minute to prevent sticking.
• Add the blended pepper mix and leave to cook for around 15 mins, stirring occasionally, then add some water into the pot (3-4 cups). Pour in the dried fish and ground crayfish with some a little salt to taste. Smoked mackerel is salty, and will make the soup more salty, so make allowance for that. Leave to simmer for 5 mins.
• Take 2 tablespoons of the cooking sauce and add into the egusi. Mix well to make a thick paste. Use your hands to make small egusi balls before dropping into the pan.
• Reduce the heat and allow to cook for at least 20 mins.
• Mix in kale and smoked mackerel. If you think the soup is too thick, add some more water. Leave to simmer for 10 mins, still under low heat.
• Add the seafood and leave for 5 mins.
• Remove from heat and serve.