Herbed egusi recipe courtesy of The Nigerian Cookbook by Miriam Isoun and H.O. Antonio

Ingredients                                                Handy measure

Beef and/or stockfish                               1mt

Liver, intestine, skin, cowfoot etc             10 – 15 pieces

Egusi seeds                                             1 cup

Palm oil                                                    2 table spoons

Onion                                                       1 small

Fresh pepper                                           2 chopped at rodo/1tatasai

Tea-bush leaves                                      1 cup

Salt                                                          1 teaspoon

Fermented locust bean                           2 teaspoon

Directions

1. Cut the beef into 3-4 cm pieces. Put in a pot with salt, intestines, skin and cowfoot etc., add water to cover meat and boil over low heat until the meat is tender and little water remains.
2. Soften the stockfish in boiling water and boil until tender.
3. Add water to the soup to bring the liquid up to 1 cup.
4. Fry the ground onion and fresh pepper in the palm oil for 5 minutes, add ground egusi seeds (roasted or unroasted according to desired taste) and fry for another 5 minutes, constantly stirring well.
5. Add the egusi mixture and the tea-bush leaves to the meat broth.
6. Cook covered for 10 minutes. Serve herbed egusi recipe with eba, fufu, pounded yam, tuwo or rice.