African~Egusi

Egusi
Soup 3/4 c. egusi seeds (or pumpkin seeds)
1 1/2 lb. beef tenderloin
3/4 tsp. salt
1/4 tsp. black pepper
1/4 c. peanut oil
2 large tomatoes, chopped
1 small onion, peeled and chopped
1 or 2 chili peppers or jalapeño peppers, seeded and chopped
1 8-oz. can tomato sauce

1 1/2 c. water any combination of fresh or canned crab, fresh or canned shrimp, or smoked fish adding up to 2 lb.
1 lb. fresh spinach, cleaned and finely chopped, or 1 10-oz. package frozen chopped spinach, thawed

1. Place egusi seeds in a blender or food processor and blend for 30 to 40 seconds, or until the seeds are a powdery paste. Empty into a bowl and set aside.
2. Wash beef and cut into bite-sized cubes. Season with salt and pepper.
3. In a large frying pan, heat oil over medium-high heat for 4 to 5 minutes. Add beef and sauté for 3 to 5 minutes or until brown but not cooked through.
4. Place tomatoes, onion, and peppers in a clean blender or food processor. Blend for about 30 seconds, or until smooth. Add tomato mixture to meat, reduce heat to medium-low, and cover. Cook for 1 1/2 to 2 hours or until meat is tender.
6. Add tomato sauce, 11/2 c. water, crab, shrimp, and smoked fish. Simmer for 10 minutes.
7. Add spinach and ground egusi seeds and continue to simmer for 10 minutes more.

Serve with Fu Fu.

Preparation time: 2 to 3 hours Serves 6


*To lower the fat content of this soup, use boneless, skinless chicken breasts instead of beef.