Saka Saka Egusi (cassava Fufu With Egusi Soup)
Saka Saka Egusi is a traditional Cameroonian dish that combines the rich flavors of egusi soup with the hearty texture of cassava fufu. This dish is a staple in Cameroonian cuisine and is perfect for a comforting and satisfying meal.
Ingredients
- 2 cups cassava fufu flour
- 1 cup egusi seeds
- 1 pound fresh spinach, chopped
- 1 onion, chopped
- 2 tomatoes, diced
- 1 bell pepper, chopped
- 1 scotch bonnet pepper, chopped
- 1/2 cup palm oil
- 1 pound assorted meat (chicken, beef, or goat), cut into bite-sized pieces
- 4 cups chicken or vegetable broth
- Salt and pepper to taste
Instructions
- In a large pot, heat the palm oil over medium heat. Add the chopped onion, tomatoes, bell pepper, and scotch bonnet pepper. Cook until the vegetables are soft, about 5 minutes.
- Add the assorted meat to the pot and cook until browned on all sides.
- Add the egusi seeds to the pot and stir to combine with the meat and vegetables. Cook for 5 minutes to toast the egusi seeds.
- Pour in the chicken or vegetable broth and bring the mixture to a simmer. Let it cook for 20 minutes, stirring occasionally.
- Add the chopped spinach to the pot and stir to combine. Cook for an additional 10 minutes until the spinach is wilted and the soup has thickened.
- While the soup is cooking, prepare the cassava fufu according to the package instructions.
- Serve the egusi soup alongside the cassava fufu and enjoy!
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 40 minutes
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 15g
- Carbohydrates
- 40g
- Fat
- 18g
Supplies
Large pot Wooden spoon Knife Cutting board
Tools
Serving bowls Soup ladle
Serving suggestions
Saka Saka Egusi is best served hot, alongside some traditional Cameroonian side dishes like plantains or yams.
Tips & tricks
For a spicier kick, add more scotch bonnet pepper to the egusi soup. Adjust the heat level to your preference.
Cost
$20