Egusi in Okra Soup with Garri (My Grandma’s way)

INGREDIENTS
– Okra
– Beef
– Smoked fish (alternatives; tripe, Kanda, stockfish etc)
– Ground Egusi
– Okongobong (a few leaves for garnishing)
– Ground Crayfish
– Palm oil
– Beef cubes
– Pepper
– Salt

METHOD
– Wash, cut, season and boil beef in enough water as to obtain some broth.
– Wash and chop Okra as desired.
– Wash, select and finely shred okongobong.
– Wash and fillet smoked fish.
– When beef is done, add smoked fish into pot containing beef and broth and allow to simmer for 5 minutes.
– Add in a bit of palm oil or as desired and allow to boil until water and palm oil mix up.
– Adjust taste of Salt, beef cubes and pepper as desired.
– Add in chopped Okra, stir and allow pot to simmer uncovered.
– Add ground Egusi soaked in a bit of water and stir (Alternatively, use a spoon to scoop out egusi and drop into the pot if u want to form egusi balls in the soup and allow to simmer a bit before gently stirring).
– As soup thickens add any saved beef stock or water to obtain the desired thickness.
– Add in some shredded okongobong for garnishing. Allow to simmer for 5 minutes, add ground crayfish, let it simmer for another 3 minutes and its ready. Leave pot half covered until it cools down.
– Serve hot with Garri, waterfufu, fufucorn or pounded yam (my new fav).
– Bon appetit.

NB- Do not cover pot during cooking once okra is added. Some people use a bit of njangsang for a spicier taste but I prefer it without.