Sierra Leonian Egusi Soup is a traditional Sierra Leonean recipe for a stew of mixed meat and fish in a tomato, chilli and onion base with greens and ground egusi pumpkin seeds. The full recipe is presented here and I hope you enjoy this classic Sierra Leonean version of: Sierra Leonian Egusi Soup.
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This is a classic Sierra Leonean stew of mixed meat and fish in a tomato, chilli and onion base with greens. The typical leaves used are bitter leaves (available from Nigerian stores) or 'shakpa' (sorrel/hibiscus leaves or flowers). You could also use pumpkin greens, or spinach leaves at a pinch. The meat could be and of beef, goat, lamb or mutton or a mix. It can also be a mix of muscle meats and tripe.
If using stockfish, wash several times, place in a large bowl, cover with warm water and set aside to soak over night.
The following day, season the meat, and add to a pan. Rinse the stockfish and cut into bite-sized pieces. Add to the meat, bring everything to a gentle simmer (do not add water) and cook for 45 minutes. Remove the meat and stockfish pieces and set aside.
Combine the chillies and onion in a blender. Process until smooth, scrape into a bowl and set aside.
Heat the red palm oil in a pan. Once hot add the meat, stockfish and the ground chilli and onions mixture. Fry for about 25 minutes (15 minutes if not using stockfish). Add the ground egusi, magi cube and smoked fish and continue cooking for 10 minutes.
Now add the greens to the soup and continue cooking gently over low heat for 8 minutes. Stir and season to taste with salt.
Serve the soup with fufu, rice or boiled root vegetables.
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