NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

2 tbsp Ground egusi seeds

1 tsp Red palm oil

0.5 cup Pounded yam flour

1 cup Fresh spinach

0.25 cup Red onion

0.5 tsp Scotch bonnet pepper

0.25 cup Chicken broth

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Heat the red palm oil in a medium pot over medium heat and sauté the diced red onion and minced scotch bonnet until fragrant.

• 2

  Add the cubed chicken breast to the pot, seasoning with sea salt and black pepper, and sear until the exterior is golden.

• 3

  Stir in the ground egusi seeds and chicken broth, stirring constantly to form a thick, nutty paste that coats the chicken pieces.

• 4

  Fold in the fresh chopped spinach and simmer for 5 minutes until the greens are wilted and the flavors have melded into the sauce.

• 5

  While the soup simmers, whisk the pounded yam flour into boiling water according to package directions until a smooth, stretchy dough forms.

• 6

  Portion the egusi soup into a bowl and serve alongside the warm fufu for a traditional and satisfying West African meal.