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Egusi Soup
  • 45 MINUTES COOK TIME
  • 60 MINUTES TOTAL TIME
PHOTO BY LAURA HEINEMAN
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Ingredients

  • 1/2 lb. boneless sirloin beef
  • 1 1/2 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 2 large tomato
  • 15 oz can Tomato Sauce
  • 1/2 small onion
  • 1/4 jalapeño
  • 1/4 lb. spinach
  • 1 tbsp Worcestershire sauce
  • 1/4 C pumpkin seeds (raw)

Directions

Mise en place

  • Wash and dry produce.
  • Dice the beef into bite-size cubes. Season with salt and pepper.
  • Plank, slice and dice the tomatoes and onion. Seed and mince the jalapeño.
  • Chop the spinach
  • Measure out the ingredients.

Prepare

  • In a large pot, heat the oil over medium-high heat and add the beef. Sauté for 3 to 5 minutes or until browned on all sides.
  • Stir in the tomatoes, tomato sauce, onions and jalapeño. Turn the heat down to low and cover the pot. Simmer for 30 minutes.
  • Add the chopped spinach and Worcestershire sauce. Continue simmering for another 10 minutes or until the beef is tender.
  • Check your seasonings and add more salt or pepper if needed.

Serve

  • Dish out into individual soup bowls and garnish with the seeds. Enjoy!

Recipe in Action

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  • 4 Servings
  • Difficulty: Intermediate
Click here for Nutrition Facts Nutrition Tip

Sirloin beef is a leaner cut of beef, meaning it has less saturated fat compared to other cuts of beef.

Cultural Facts

This soup is native to West Africa, specifically Nigeria. It gets its name from the Egusi melon seed that is used in the soup. We use pumpkin seeds from another type of melon.

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