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Ground melon seeds simmered with leafy greens and meat — a Nigerian household staple.
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Made with 'egusi,' ground and toasted melon seeds, this soup is especially beloved across southern and western Nigeria for its thick, nutty richness. It's traditionally eaten with fufu or pounded yam, torn into balls and dipped without chewing. Fillings vary by household — beef, fish, or shrimp are all common.
Cut the beef into bite-sized pieces and simmer with water and half the onion until tender.
Mix the ground egusi with a small amount of water into a crumbly paste.
In another pot, heat palm oil and sauté the remaining onion and tomato.
Add the broth and cooked beef from step 1.
Gradually stir in the egusi mixture and simmer until thickened.
Add the chopped spinach, chicken bouillon, and salt, and simmer for another 5 minutes.