Tola Soup (Beniseed / Sesame Soup)

Ingredients

• • 250g white beniseed (sesame seeds)
• • 500g beef chuck or cowfoot, cubed
• • 150g smoked fish, soaked, deboned and flaked
• • 50g dried/smoked shrimp, ground
• • 1/3 cup (80ml) red palm oil
• • 1 large onion, chopped
• • 2–3 scotch bonnet peppers, blended
• • 1 tbsp ogiri (fermented locust bean paste)
• • 1 tsp ground dried pepper (optional)
• • 2 Maggi cubes, salt to taste
• • 800ml water or beef stock
• • Foofoo, rice or pounded cassava, to serve

Method

1. 1

   Dry-roast the beniseed in a heavy pan on medium-low heat, stirring constantly, 6–8 minutes until fragrant and a shade darker — do not let it brown unevenly or it will turn bitter.

2. 2

   Tip the warm seeds into a blender or stone grinder with a splash of water and blend to a thick, oily sesame paste. Set aside.

3. 3

   Season the beef with salt and Maggi and simmer in 500ml water 40–50 minutes until tender. Reserve the broth.

4. 4

   In a separate pot, heat the palm oil and fry the onion, blended scotch bonnet and ogiri 5 minutes until aromatic. Stir in the smoked fish and ground dried shrimp.

5. 5

   Add the meat with its broth and top up to a soup consistency. Whisk the sesame paste with 200ml warm broth, then stir it into the pot.

6. 6

   Simmer on medium-low 20–25 minutes, stirring often so the sesame does not catch, until the soup is rich, glossy and the palm oil floats on the surface. Taste, adjust salt, and serve hot with foofoo or rice.