Egusi (melon) soup.
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Hello @everyone, do you know that in Africa egusi is one of the richest soups in the content and the world at large? It is Rich in protein and easy to prepare when you have all the ingredients available.
In a restaurant or eatery, you will see egusi soup, but I forget egusi is also called melon. Some people called it melon whereas some called it egusi. Egusi has it special oil that makes egusi soup yummy and the perfect way of cooking egusi is you mix it with a few vegetable leaves such as ugu, bitter leaf, hotleaf (inziza), etc.
In this, the process of cooking egusi and the required ingredients have been shared so you can learn how egusi is being cooked.
Ingredients :
- Egusi (Melon)
- Vegetable leaf (Ugu)
- Meat (Goat)
- Fresh Pepper
- Palm oil
- Onions
- Crayfish
- Salt (to taste)
- Maggi
Preparation Stage
- Wash and slice vegetable leaf
- Wash and grind pepper, Onion and crayfish and keep aside
- Wash and cook your meat if you are using fresh.
Cooking Direction:
Once you have finished preparing your ingredients, it is time for you to start putting them in your egusi soup.
In my case, I have already cooked meat and kept it aside. If you have done yours, put a small quantity of water on the fire, add your ground pepper, crayfish, onion, and palm oil, and allow to boil.
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Before putting the Egusi, put it inside a plate and add small cool water, ground pepper, and Maggi and stir it before you can then put it into the oil pot and cook.
Once you have put it on fire, allow it to get boil very well, before you can stir it. After you have stirred it add your already cooked meat and seasoning, salt to taste, and slow to cook for 5 minutes.
Add your sliced vegetable leaf stir very well and allow to cook for 1 minute before turning off your gas. After this, you can then make Garri egba, pounded yam, or any swallow of your choice and eat.
