How To Cook Nigerian Egusi Soup

HOW TO COOK NIGERIAN EGUSI SOUP(MELON)

Ingredients:

📌4 cups Egusi

📌3 cooking spoons red palm oil

📌Beef or chicken

📌dry fish and stockfish

📌 Crayfish

📌Pepper and salt (to taste)

📌Vegetable: pumpkin leaves, spinach or bitter leaf

📌3 small stock cubes

📌1 small ogiri okpei (optional)

Note: You may need more palm oil; You want the quantity of palm oil that will turn every grain of the ground egusi yellow. If you're using bitterleaf, add it a bit earlier because it is a tough vegetable.

parboil your meat, fish or chicken using your onions,thyme, few cubes of Maggi,and salt.  

Cooking time! 

-Pour the red palm oil into a dry pot and set on the stove to heat. As soon as the oil melts, add the ground egusi and start frying.

NOTE:

cook on low heat

-Mix the ground egusi with oil till every grain of egusi turns yellow. Stir for about 10 - 15mins.

-Add the meat/fish stock (water from cooking the fish and meat) little by little while still stirring the egusi. 

-Add your already washed or cooked stock fish; stir gently and add water if soup is too thick.

-Add your crayfish.

-If your choice of vegetable is bitter leaf, add it at this time.

-Cover the pot and cook for 20 mins, stir. Also, top up the water when necessary. 

-The egusi is done when you notice that the oil has separated from the mix.

-Once you are happy that it is done, add the ground crayfish and pepper. Stir and add the pumpkin leaves or spinach.

-Stir very well and add the cooked stockfish, beef or chicken.

-Add salt if necessary. If it is too thick, add some water to bring it to a consistency you like.

-Cover and leave to simmer and it is ready 

-Serve with your favourite swallow or rice