Egusi Chicken Soup with Fufu

Ingredients

• 4 pieces Chicken Thighs (bone‑in, skin‑on)
• 4 pieces Chicken Drumsticks (bone‑in, skin‑on)
• 1 tsp Garlic Powder
• 1/2 tsp Cayenne Pepper
• 1 tsp Salt
• 1/2 tsp Black Pepper (crushed)
• 1 tsp Paprika
• 1 tsp Onion Powder
• 1 cube Chicken Bouillon Cube
• 1 tbsp Olive Oil (for broiling)
• 1 large Onion (chopped)
• 1 tbsp Garlic Paste
• 1 tbsp Ginger Paste
• 2 pieces Smoked Dried Herring (about 30 g total)
• 1 whole Habanero Chili (keep stem on for less heat)
• 1 cup Red Bell Pepper (chopped)
• 1 cup Green Bell Pepper (chopped)
• 3 medium Tomatoes (seeded, blended)
• 1 cup Pumpkin Seeds (Egusi) (unpolished, ground)
• 2 cups Vegetable Broth
• 4 cups Water
• 2 cups Kale (chopped, can substitute spinach or watercress)
• 2 tbsp Red Palm Oil (optional, for authentic flavor)
• 2 cups Fufu Flour (Cassava/Plantain blend) (pre‑made powder)
• 4 cups Hot Water for Fufu (boiling)

Instructions

1. Season the Chicken

   Pat chicken pieces dry, then toss with garlic powder, cayenne, salt, crushed black pepper, paprika, onion powder, chicken bouillon cube, and drizzle with olive oil. Arrange on a sheet pan.

   Time: PT10M

2. Broil the Chicken

   Place the sheet pan under the oven broiler. Broil for about 12 minutes, turning once, until the skin is golden‑brown and caramelized.

   Time: PT12M

   Temperature: 500°F

3. Transfer to Pot and Add Aromatics

   Move the browned chicken and all pan drippings into a large pot. Add chopped onion, garlic paste, ginger paste, smoked dried herring, and the whole habanero (stem on).

   Time: PT5M

4. Blend Peppers and Tomatoes

   In a blender, combine the red and green bell peppers with the seeded tomatoes. Blend until chunky‑smooth; do not over‑process.

   Time: PT5M

5. Simmer the Base

   Pour the blended vegetables into the pot, add 2 cups vegetable broth, and stir. Cover and simmer on medium heat for 10 minutes, stirring occasionally to prevent sticking.

   Time: PT10M

   Temperature: Medium heat

6. Prepare the Egusi Paste

   Place 1 cup ground pumpkin seeds in the blender with 2 cups water (or vegetable broth) and blend to a smooth, silky paste.

   Time: PT5M

7. Incorporate Egusi and Cook Low

   Stir the egusi paste into the pot. Reduce heat to low, cover, and cook for 15 minutes, allowing the mixture to thicken.

   Time: PT15M

   Temperature: Low heat

8. Finish the Soup

   Uncover the pot, add chopped kale (or spinach), and optional red palm oil. Cook uncovered for 10‑12 minutes until the greens are wilted and the egusi is fully cooked.

   Time: PT12M

   Temperature: Medium‑low heat

9. Prepare the Fufu

   In a separate pot, combine 2 cups fufu flour with 4 cups boiling water. Stir continuously over medium heat until a smooth, stretchy dough forms (about 8‑10 minutes). Add a splash of hot water if needed, cover, and cook another 2‑3 minutes. Stir until glossy and pliable.

   Time: PT15M

   Temperature: Medium heat

10. Serve

    Shape the fufu into smooth balls, place on a plate, and ladle generous portions of egusi chicken soup over or beside it. Eat with your hands after washing them.

    Time: PT5M

Nutrition Facts

Calories

620

Protein

30 g

Carbohydrates

70 g

Fat

20 g

Fiber

8 g