Egusi soup 101

So you love the soup or have seen a picture and you feel like cooking it, and you don’t have the recipe. Welcome to a stomach life changing blog.

The Nigerian egusi  is a soup thickened with ground melon seeds and contains leafy and other vegetables.  It is one of the most popular soups prepared by most tribes in Nigeria with considerable variation and often eaten with dishes like Pounded Yams.  for meat lovers Prepare it with goat, beef, snail, for pescatarians fish, or vegans chop m like that

The Ingredients to take run am wella.

All these ingredients so na base on your pocket o nr too reason am

• 1 cup blended onions about 3- 5 and fresh chilies, to taste
• 4 cups egusi melon seeds, ground or milled
• 1⁄2 – 1 cup palm oil
• 2 teaspoons fresh Une Iru, locust beans
• Salt to taste
• Ground crayfish to taste
• 7– 8 cups stock
• Cooked Meat & fish quantity and variety to personal preference
• 2 cups cut pumpkin leaves
• 1 cup waterleaf cut
• 3 tablespoons bitter leaf washed

Steps to take run the soup

1. Prepare the egusi paste:
2. Blend egusi seeds and onion mixture. Set aside.
3. In a large pot, heat the palm oil on medium for a minute and then add the Une.
4. Slowly add the stock and set on low heat to simmer.
5. Scoop teaspoon size balls of the egusi paste mixture into the stock. Be sure to keep ball shape.
6. Leave to simmer for 20 – 30 minutes so the balls cook through.
7. Add the meat and fish and other bits which you’d like to use.
8. Add cut-up pumpkin leaves. 
9. Add the waterleaf.
10. Stir and put a lid on the pot and allow cook for 7–10 minutes, till the leaves wilt.
11. Add the bitter leaf.  Leave the lid off while the cooking finishes for another 5-10 minutes.
12. Stir, check seasoning and adjust accordingly.

That’s how you cook it. Now you can enjoy with pounded yam or pounded cocoyam or EBA