Nigerian vegetable egusi soup with lean chicken

Ingredients

For 4 portions. Tick items as you go — nothing is changed for anyone else.

• 500 g skinless chicken pieces
• 150 g ground egusi (melon seed)
• 200 g ugu (fluted pumpkin) leaves, washed and shredded
• 150 g spinach, washed and shredded
• 3 medium tomatoes, washed and blended
• 1 large onion, peeled and chopped
• 1 fresh pepper, to taste
• 3 tbsp palm oil
• 1 tbsp ground crayfish, optional
• 1 L water
• salt, a little, to taste

This recipe contains foods that can contribute to a varied and balanced diet during pregnancy.

Method

1. 1Step 1. Boil the chicken with half the onion and a little salt in 700 ml water for 25–30 minutes, until cooked right through with no pink meat. Keep the stock.
2. 2Step 2. Mix the ground egusi with a little water and the remaining chopped onion to a thick paste.
3. 3Step 3. Heat the palm oil in a wide pot, add the blended tomato and pepper and cook for 8 minutes.
4. 4Step 4. Add the egusi paste in spoonfuls, cover and cook for 10 minutes without stirring, then break it up gently and add the reserved stock.
5. 5Step 5. Add the chicken and the crayfish if using, and simmer for 5 minutes.
6. 6Step 6. Stir in the washed ugu and spinach and cook for 3–4 minutes only, so the leaves keep their colour. Season lightly and serve with a small portion of pounded yam, eba or rice.

Allergens for your selection

• Contains: Crustaceans

Ingredient brands and substitutions can change allergen content. Always check the labels on the products you buy.