Nigerian Egusi Melon-Seed and Spinach Soup (8 Servings)

Blend one chopped red bell pepper, half a deseeded habanero and one onion into a smooth pepper base. Wash hands and tools after handling hot pepper; do not touch eyes.

Grind two cups of egusi seeds, four tablespoons ground crayfish and half of the remaining onion. Gradually add about 100ml water as needed to make a thick, non-runny paste.

Warm half a cup red palm oil over medium heat without smoking it. Dice the last half onion and fry it with half the three tablespoons fermented locust beans for about three minutes.

Add the blended pepper-onion base and reduce over medium heat for about 15 minutes, stirring every three to five minutes to avoid scorching.

Add three cups low-sodium beef stock, the remaining fermented locust beans and an initial half teaspoon salt; bring to a boil, then simmer about five minutes.

Drop the ground egusi mixture into the broth in spoonfuls. Do not stir vigorously at first; cover and simmer gently for around 20–25 minutes until curds form. Check for scorching and add a little stock if needed.

Gently stir the cooked egusi, add 450g fully cooked beef and simmer at least five minutes until hot throughout. If the beef was refrigerated leftovers, check that its center reaches 74°C.

Add 680g washed spinach and simmer another five minutes until cooked. Taste and adjust salt, then serve hot in eight portions.

Divide leftover soup into shallow containers; refrigerate within two hours, eat within 3–4 days or freeze, and reheat to 74°C.