Egusi soup, can be said to be the most acceptable souped in most cities. It is prepared with melon seeds, and it’s the most loved soup for Nigerian Fufu meals.
Unfortunately there are those of us who do not like Egusi Soup for several different reasons. For some people it is the way the soup looks, for some it is because it gives them heartburn and for some it is because of the way it tastes. Quote me right, It is the “sweetest” of all Nigerian soups for swallows and those that do not have a sweet tooth do not like it.
Below, I will show you how I prepare Egusi Soup for easy understanding.
~ Preparation: 10mins
~ Cook: 20mins
~ Total Time: 30mins.
1. 4 cups of egusi (Nigerian melon) seeds
2. 1.5kg assorted meat and fish
3. Stock Fish (dry cod)
4. Ponmo (cow skin)
5. Shaki (cow tripe)
6. Red palm oil
7. Ground crayfish
8. Habanero pepper (to taste)
9. Bitter leaves or Okazi
• COOKING DIRECTION:
1. When the meat and stockfish are done, remove them from the stock (water used in cooking the meat and fish) and place in a different pot or plate.
2. Debone the stockfish and break into medium pieces.
3. Decant the stock into a big enough pot.
4. Add the ground crayfish and egusi to the stock and stir. If the stock from cooking your meat and fish is not enough to give you a medium consistency, add some water to get a medium consistency.
5. Cover and start cooking on low to medium heat.
Keep a close eye on it and once the egusi cakes, stir and add a little bit more water. watch it closely so that it does not burn.
6. Repeat step 4, adding only a small quantity of water at a time. After about 20 minutes, you will notice the clear egusi oil coming to the surface of the soup.
7. Add and bitter leaves and red palm oil, stir, cover and continue cooking for 10 more minutes, stirring it often. The soup should be yellow when ready. This shows that the red palm oil has completely integrated in the soup.
8. Add the pepper then the cooked meat and fish. Stir and add salt only if necessary. Egusi Soup can get salty very easily.
Cover and cook till it boils again then turn off the heat.
The egusi soup is ready to be served with:
1. Garri (Eba),