How I make my EGUSI SOUP

Hey!!

How are yall cooking?!!

Today, I'm sharing my egusi soup recipe and a direct from the pot picture.

I've learnt there are different methods to cooking this soup. I still prefer to fry my melon before adding it. (Not fit fam behaviour I know :'( )

Ingredients :

- Ground Melon (2 cooking spoons)
- palm oil (1 cooking spoon)
- Chicken or beef
- dry fish (1 whole)
- stock fish
- cow hide aka pomo (2)
- ugwu/bitterleaf/spinach (in this recipe I used spinach)
- Ground fresh red peppers (1 tablespoon or more if you like extra pepper)
-onions (half)
- crayfish (2 tablespoons or more. To taste)
- salt (to taste)
- seasoning cubes (2)

Procedure:

- wash meats, stock fish, dry fish, cow hide and put in a clean pot.

- Add seasoning cubes, salt, onions (optional) and 1 tablespoon of crayfish. Place on medium heat for 2 minutes then add a cup of water. Allow to cook till meat is soft.

- In a different pot, add oil when slightly hot , add ground fresh pepper and onions, stir. Add ground melon. Stir continuously to avoid burning. Do this for about 2 to 3 minutes. Take off heat.

- Add fried egusi to soup stock and stir. Reduce heat at this point. Add remaining crayfish, ground fresh red peppers and allow to cook till the oil from the egusi floats on the surface of your soup. Stir frequently to avoid burning.

Add vegetables (cleaned and sliced).

- Take off heat after a minute.

Serve with; pounded yam (personal favourite side) , rice, any other swallow, boiled plantain, boiled yam.....the list is endless!

Let me know how it goes down in your kitchen!