Premium recipe
Egusi Soup
Melon seed, bitterleaf and a base that is fried, never boiled
- Total time
- 70 min
- Serves
- 6
- Level
- Intermediate
- Per serving
- Members
Prep 20 min · Cook 50 min
Two schools exist: the fried method, where the ground egusi is dropped into hot oil and left alone until it sets into lumps, and the boiled method, where it is stirred into stock and goes smooth. This is the fried one. The lumps are the point.
Method
Boil the shin first and keep the liquid
Beef shin, half the onion, one stock cube, water to cover. 40 minutes at a bare simmer until a fork goes in with resistance. Lift the meat out. Keep every drop of that stock.
⏱ 40 minutes
The remaining 5 steps are for members
Including every “why” panel
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Ingredients
Serves
Equipment
- Wide heavy pot
- Spice grinder or dry blender
- Slotted spoon
