Firstly, I would like to thank @damithudaya, for this wonderful contest, he has organized which am privileged to participate in. I am also using this opportunity to invite my friends @pelon53, @entiyy01, and @ruthjoe.
In life, one little mistake can spoil your plan and I came to discover that it is very good to ask questions from other people to know how things are done before to avoid making mistakes.
There is this special way of cooking egusi (melon) soup that I learned in the kitchen from my friend who visited me.
Before I discovered this new method of cooking making egusi soup to be mood, or have more thicker like something that has seeds, I thought frying my egusi was the best way out which I had been doing until my friend who visited me taught me the best methods she is using to cook egusi soup.
I learned and discovered that when cooking egusi soup, I need to avoid putting salt first in egusi or the water that is inside the pot boiling if I want the egusi to have seeds or be moody.
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Put your egusi inside a small plate, and ass cool water, ground pepper, and season, but not salt into it and stir (mix) after then be putting it inside the pot small, small, and allow to cook before adding salt to the soup.
This discovery has worked for me as you can see from the images shared above. As a chef, I have learned and applied what I was told by my friend into practice which has worked out well for me.
10% to @@@worldsmile