Roughly translated, this is vegetable soup with ground melon seeds. Pictured below, with brown rice.
Servings: 14 Serving Size: ½ cup
Calories: 130.2, Protein: 3.86 g, Carbohydrate: 16.9 g, Fat: 5.83 g, Calcium: 120.3 mg, Potassium: 199.0 mg, Sodium: 217.6 mg, Dietary Fiber: 2.91 g
1 red bell pepper, chopped
1 cup tomato sauce (reduced sodium)
1 white onion
2 Tbsp locust beans (iru)
2 Tbsp ground crayfish (crawfish)
1 cup ground melon seeds (egusi)
2 cloves garlic
1/3 cup canola oil
2 Knorr beef bouillon
2 tsp cayenne pepper
3 ½ cup collard greens (chopped)
Cut the onions, in half. You will blend ½ the onion with the peppers and you will dice the other half to be used later in cooking.
In a blender, combine the bell pepper, onion, garlic, locust beans, tomato sauce and ½ cup water. Blend until smooth.
Heat 1/3 cup canola oil on medium high heat. Add the onions and let fry until translucent (this will take about 2 minutes).
Add in the pepper, bouillon and ground crayfish to the oil. Let cook for 10 minutes.
Reduce the heat to low-medium and then add in the ground melon seeds. Cook for 25 minutes.
Add in the collard greens and cook for another 6 minutes. (You can add some assorted meat with the collard greens if desired, however this is optional).
Serve with your choice of fufu, eba, pounded yam, or even brown rice as pictured above.