Nigerian vegetable egusi soup with well-cooked fish

Ingredients

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

• 500 g tilapia or mackerel, cleaned and cut into 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
• 3 tbsp palm oil
• 1 tbsp ground crayfish, optional
• 900 ml 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. Mix the ground egusi with a little water and half the chopped onion to a thick paste.
2. 2Step 2. Heat the palm oil in a wide pot and cook the remaining onion for 4 minutes, then add the blended tomato and cook for 8 minutes.
3. 3Step 3. Add the egusi paste in spoonfuls, cover and cook for 10 minutes, then break it up gently and add the water.
4. 4Step 4. Add the fish and the crayfish if using, and simmer for 10–12 minutes until the fish is opaque throughout and flakes apart with no translucent centre.
5. 5Step 5. Stir in the washed ugu and spinach, cook for 3–4 minutes, season lightly and serve with a small portion of pounded yam, eba or rice.

Allergens for your selection

• Contains: Fish
• Contains: Crustaceans

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