INGREDIENTS400g Palm nut extract2 medium Smoked catfish1 cup Smoked shrimps1 small Onion, diced5 clove of Garlic, minced1 small Ginger, grated7 Scotch bonnet pepper3 Tomatoes1 cup Ground egusi2 bundles of Gboma leaves, slicedSalt1 liters of water DIRECTION Place the cleaned smoked catfish into a saucepan over medium heat, add the smoked shrimps, onion, garlic, ginger, salt, water, stir and let simmer for 5minutes Add the onion, scotch bonnet pepper, tomatoes, palm extract, water and bring to a boil. Take the smoked catfish and shrimps out to prevent it from dissolving, set it aside then take out the vegetables and blend into a smooth mixture then pour back into the soup and let simmer for 30 minutes Soak the egusi with 1cup of water for 5 minutes then scoop into the soup. Allow it to simmer for 5-7 minutes then stir before adding the sliced gboma leaves and stir it in Adjust the salt to your taste and add the smoked catfish and shrimps, stir and let it simmer on low heat for 15 minutes Palm nut egusi soup ready to serve.
