Egusi soup

Centre · 60 min · Medium · Serves 2

An old-style egusi (pistache) sauce cooked with tomato: ground melon seeds simmered into a thick, savoury sauce.

Ingredients

• 300g Egusi (melon seeds)
• 500g Beef
• 80g Crayfish
• 2 pcs Onion
• 4 pcs Tomatoes
• 1 pcs Leek
• 20g Ginger
• 2 cloves Garlic
• 2 pcs Hot pepper (chili)
• 5g White pepper
• 500ml Vegetable oil
• 2 cubes Seasoning cube (Maggi)
• 10g Salt

Instructions

1. Sauté the blended onion and chopped leeks in vegetable oil for 3 minutes.
2. Add the pre-cooked meat and fry for 2 minutes to brown.
3. Pour in the blended tomatoes and simmer until the water evaporates and the oil rises to the top.
4. Add the dry ground egusi directly to the dry sauce (no water) and stir-fry on low for 5 minutes to develop distinct grains.
5. Pour in the meat stock in small splashes, stirring gently after each, to cook the egusi while keeping the clumps intact.
6. Stir in the ginger-garlic, hot pepper, white pepper, seasoning and salt; bubble on low for 5 minutes, garnish with leeks and serve.