Place the peeled, diced cassava and diced plantain (or yam) into a large pot. Add enough cold water to cover by about 2 cm (use up to 1.5 l as needed). Add 1 tsp salt. Bring to a vigorous boil over high heat, then reduce to medium and simmer 20–25 minutes until both cassava and plantain are very tender and easily pierced with a fork.

Drain and mash/blend

Drain the tubers very well, reserving about 60–120 ml of the cooking water. While still hot, transfer small batches to a sturdy food processor or use a heavy-duty mortar and pestle or fufu pounding machine. Process or pound until very smooth and stretchy, adding reserved cooking water a tablespoon at a time to reach a thick, elastic dough-like consistency. If using a food processor, pulse and scrape down sides until uniform and smooth.

Steam-pot finishing

Form the mashed mixture into a ball and place into a clean, lightly oiled pot or steam pot. Cover and steam over low heat for 6–8 minutes to firm and remove any raw taste. If desired, lightly knead in 1 tbs vegetable oil for a smoother sheen. Keep covered until ready to serve; portion into 6 equal pieces.

Egusi Soup

Prepare proteins

If using fresh beef or assorted meats, rinse and place in a pot with enough water to cover, 1/2 of one chopped onion, and 1 tsp seasoning powder. Simmer until tender (45–60 minutes for beef) and reserve the cooking stock. If using pre-cooked meats or smoked fish/stockfish, ensure they are cleaned, deboned, and cut to bite-size pieces and reserve some hot stock.

Make egusi paste

In a bowl, combine the 2 cups ground egusi seeds with 3–4 tbs of water or a little of the hot stock to make a thick paste (not runny). Set aside.

Sauté aromatics and tomatoes

Heat 2 tbs neutral cooking oil in a large heavy pot over medium heat. Add the remaining chopped onion and minced garlic; sauté 2–3 minutes until translucent. Add the blended tomatoes and the whole or chopped scotch bonnet pepper; cook 8–12 minutes, stirring occasionally, until the tomato mix reduces and the oil starts to separate slightly from the tomato.

Brown egusi

Push the tomato mixture to the sides of the pot to create space in the center. Add the palm oil (0.5 cup) into the center and warm briefly. Spoon in the egusi paste in small lumps into the oil and pan-fry gently, turning the lumps occasionally, until they hold together and develop a pale golden crust (5–8 minutes). This step reduces the raw nutty flavor and helps texture.

Combine stock, proteins and seasonings

Slowly add about 750 ml–1 l of the reserved hot stock (or prepared beef/chicken stock) to the pot, stirring gently to break some of the egusi lumps but keeping some texture. Add the pre-cooked meats or smoked fish, the ground crayfish, remaining seasoning powder (total 2 tsp), and 1.5 tsp salt (adjust to taste). Bring to a gentle simmer and cook 12–15 minutes so flavors meld and egusi cooks through.

Finish with greens and adjust

Add the washed, chopped bitter leaf or spinach and the flaked smoked fish (if using). Stir gently and simmer 3–5 minutes until greens are wilted but still vibrant. Taste and adjust seasoning with more salt or seasoning powder as needed. If the soup seems too thick, add up to 150–250 ml hot stock or water to reach the desired consistency.

Rest and serve

Turn off the heat and let the egusi soup rest covered for 5 minutes to allow flavors to settle. Serve hot alongside portions of the steam pots fufu; scoop soup and egusi lumps with pieces of fufu for serving.