Authentic Nigerian Egusi Soup and Fufu

Clean the chicken pieces thoroughly, using lemon juice for a fresh start.

In a large bowl, combine chicken drums and thighs with granulated garlic, cayenne pepper (optional), salt, black pepper, paprika, granulated onion, chicken bouillon cube, and olive oil. Mix well to ensure all pieces are evenly coated.

Arrange the seasoned chicken on a baking sheet lined with parchment paper. Drizzle with a little olive oil to prevent sticking. Broil for 10-15 minutes, or until golden brown and firm.

Transfer the broiled chicken pieces into a large pot or Dutch oven. Add the chicken broth/juices from the baking sheet as well.

Add the chopped onion, garlic paste, ginger paste, and smoked herrings to the pot with the chicken. Add the habanero chilis, leaving one whole with the head on and splitting the other open to release its heat.

Blend the chopped red bell peppers and seeded vine tomatoes until chunky. Pour this blend into the pot. Rinse the blender with 1/2 cup of water and add it to the pot to incorporate all the flavors.

Cook on medium heat with the lid on for 10 minutes. Stir gently to combine all ingredients. Then, remove the lid and cook for another 5 minutes, or until the oil settles on top, indicating the base is well-cooked.

In a separate pot, combine 1 and 1/2 cups of fufu flour with 3 cups of water. Whisk until smooth and lump-free.

Place the pot on medium heat and whisk constantly until a thick dough forms. Poke holes in the dough to allow steam to cook it through. Cover and cook on low heat for 10 minutes.

Add more water to steam and soften the fufu to your preference. Stir while pressing against the inner walls of the pot until sticky and stretchy.

Once cooked through, scoop the fufu into a bowl and form smooth balls for serving.

Pour the blended egusi (pumpkin seeds) into the pot of soup. Stir gently to incorporate. Rinse the blender with 1/2 cup of water and add it to the pot.

Add your chosen green leafy vegetable (like kale or spinach) to the soup. Fold it in gently.

Add 2/3 cup of palm oil for an authentic egusi flavor. This is optional; you can omit the oil entirely or substitute with cold-pressed coconut oil.

Cook on gentle/low heat with the lid on for 15 minutes. Then, cook for a further 10-12 minutes with the lid off, stirring periodically, until the oil resettles on top, indicating the egusi is cooked.

Taste for salt and adjust accordingly. Stir gently to combine.

Serve the egusi stew/soup hot, alongside the fufu balls. Enjoy the rich flavors and textures.