Egusi soup, often known is a favorite in Nigeria and is best consumed with any swallow. Particularly, in Nigerian culture, egusi is popular with pounded yam.
The soup is made with leafy and other vegetables and is thickened with ground melon seeds. It is one of the most well-liked soups in Nigeria, made by most tribes with a great deal of variation. Use goat, meat, fish, or shellfish to prepare it!
COOKING INGRIDIENTS
Blended onions
Egusi (melon seeds, ground or milled)
Palm oil
Fresh Une or Iru, locust beans
Salt
Ground crayfish
Meat stock
Cooked Meat & fish
Pumpkin leaves
Waterleaf
Bitter leaf (washed)
COOKING DIRECTIONS
Prepare the egusi paste by mixing blend egusi seeds and onion mixture. Set aside.
In a large pot, heat the palm oil on medium for a minute and then add the Une or Iru.
Slowly add the stock and set on low heat to simmer.
Scoop teaspoon size balls of the egusi paste mixture into the stock. Be sure to keep ball shape.
Leave to simmer for 20 – 30 minutes so the balls cook through.
Add the meat and fish and other bits which you’d like to use.
Add cut-up pumpkin leaves.
Add the waterleaf.
Stir and put a lid on the pot and allow cook for 7–10 minutes, till the leaves wilt.
Add the bitter leaf. Leave the lid off while the cooking finishes for another 5-10 minutes.
Stir, check seasoning and adjust accordingly.
Serve with preferred swallow
