Sort ingredients
raaaa
QR Code
Listen
Pdf
Add the onion to a food processor or blender and process to form a paste.
Add to a mixing bowl and stir in the egusi powder and water. Mix to form a thick paste. Set aside.
Add the onion, peppers, crawfish powder, and water to a food processor or blender. Process until smooth.
Heat the palm oil in a large pot to medium heat. Add the onion and cook for 5 minutes to soften.
Add the pepper paste and stir. Cover and cook for 15 minutes.
Add the stock, red pepper powder, and salt and pepper to taste. Cook for 5 minutes.
Gently add the egusi paste by the spoonful. Do not over mix, but stir in very gently. It should be slightly lumpy. Cover and simmer for 15 minutes.
Gently stir the soup a bit (avoid breaking up the lumps), then add the fish and stir. Cover and cook 5 minutes, or until the fish is cooked through.
Add the spinach and cover to steam, 2-3 minutes. Stir into the soup and simmer 2-3 minutes more to soften.
Bring the water to a boil in a pot over medium-high heat and stir in the yam powder. Stir until it mixes together and thickens into a doughy, starchy ball, about 5 minutes.
Separate and roll into golf ball sized pieces and serve with the soup.