Semo with Egusi Soup

Ingredients

• 200 g of semo
• 500 ml of water
• 200 g of egusi seeds
• 1 onion
• 200 g of seasonal vegetables (zucchini, bell peppers, scallions)
• 1 chili pepper
• 2 tablespoons of palm oil
• Salt and pepper to taste
• 1 teaspoon of cardamom
• 1 teaspoon of coriander
• 1 tablespoon of sugar

Method

1. In a bowl, mix the semo with warm water for 10 minutes until a smooth paste is formed.
2. In a pot, heat the palm oil and sauté the onion and chili pepper for 2 minutes.
3. Add the chopped vegetables and sauté for 5 minutes.
4. Add the egusi seeds and season with salt, pepper, cardamom, and coriander.
5. Pour in the semo paste and bring to a boil, then reduce heat and simmer for 10 minutes.
6. Add sugar and stir well.
7. Serve hot in a bowl and serve with semo bread.