NUTRITION

SERVINGS

INGREDIENTS

3 tbsp ground melon seeds

4 oz chicken breast

0.5 tbsp palm oil

1 cup spinach

0.33 cup yam flour

1 cup chicken broth

0.25 cup onion

0.25 tsp sea salt

0.25 tsp red pepper flakes

0.5 cup water

1 tbsp water

PREPARATION

• 1

  Heat palm oil in a pot over medium heat and sauté the diced onion until translucent.

• 2

  Add the cubed chicken breast and brown on all sides for about 5 minutes.

• 3

  In a small bowl, mix the ground melon seeds with a tablespoon of water to create a thick paste.

• 4

  Add the melon seed paste to the pot and stir-fry for 2 minutes to develop a toasted aroma.

• 5

  Pour in the chicken broth, sea salt, and red pepper flakes, then simmer for 10 minutes until the chicken is cooked through.

• 6

  Stir in the fresh spinach and cook for 2 minutes until just wilted.

• 7

  In a separate small saucepan, bring 0.5 cup of water to a boil.

• 8

  Gradually whisk in the yam flour, stirring constantly with a wooden spoon until a smooth, stretchy dough forms.

• 9

  Serve the warm egusi soup in a bowl with the fufu on the side for dipping.