Ingredients:

  • 1/2 cup red palm oil
  • 1 lb beef chuck, cut into 1-inch cubes
  • 1 medium yellow onion, finely diced
  • 2 scotch bonnet peppers, minced
  • 3/4 cup ground egusi seeds
  • 2 tbsp ground crayfish
  • 3 cups low sodium beef stock
  • 2 cups fresh spinach
  • 1 tbsp salt-free bouillon powder
  • 1 tsp salt
  • 2 cups cassava flour
  • 3 1/4 cups water, divided
  • 1/2 tsp salt

Instructions:

  1. Heat 1/2 cup red palm oil in a large pot over medium heat until shimmering.
  2. Add 1 lb beef chuck cubes, searing until the edges are deeply browned and mahogany-colored.
  3. Stir in 1 medium finely diced yellow onion and 2 minced scotch bonnet peppers; sauté for 3–5 minutes until the onion is translucent.
  4. Pour in 3 cups beef stock and 1 tbsp bouillon powder. Cover and simmer on low heat for 25–30 minutes, or until the beef reaches an internal temperature of 145°F (63°C) and is tender; remove from heat and let rest for 3 minutes.
  5. While the meat simmers, mix 3/4 cup ground egusi seeds with 1/4 cup warm water in a small bowl to create a thick, grainy paste.
  6. Spoon the egusi paste into the simmering pot in small, golf-ball-sized lumps. Cover the pot and let the lumps steam for 5–8 minutes without stirring.
  7. Gently fold in 2 tbsp ground crayfish and 1 tsp salt, stirring slowly to avoid breaking the curds. Simmer for another 10 minutes until the soup thickens.
  8. Stir in 2 cups fresh spinach, cooking for 2–3 minutes until the greens are wilted but still vibrant.
  9. In a separate pot, bring 2 cups of the water and 1/2 tsp salt to a boil.
  10. Reduce heat to low and gradually whisk in 2 cups cassava flour.
  11. Stir vigorously with a wooden spatula, mashing any lumps against the side of the pot.
  12. Gradually add the remaining 1 cup of water as the dough thickens.
  13. Continue to stir and pound the dough with the spatula for 5–7 minutes until the mixture is smooth, glossy, and pulls away from the sides of the pot.