See how you can Cook this Egusi Soup


Egusi or Melon soup is one very delicious and correct soup that I do not joke with😋 hmm... I can go all length to prepare this soup to my satisfaction when I'm really in the mood to eat it.



I have my own special way of preparing this special delicacy and I am going to unfold these recipes to you. Below are the Recipes that I use for my Egusi Soup

Ingredients

Scotch bonnet pepper

Shombo

Beef

Kpomo

Stock fish

Cray Fish

Pumpkin Leave (Ugwu)

Onions

Palm oil

sprinkle bitter leaf (washed and squeezed)

Melon

Salt 

Maggi

Directions

1. Boil the beef meet with the kpomo very well for about 30 minutes to make sure it is properly cooked, you can soak the stock fish in a hot water or add it to the meat to cool and become soft faster



2. Blend the Scotch bonnet pepper and the Shombo together and keep in a separate plate

3. If the melon(Egusi) is grinded dried then soak it with a Luke warm water, make sure the water is not too much, do it will be very thick

4. Now place a pot on the fire allow water to dry off if there is any, then add about two cooking spoon of palm oil, allow it to become hot but not too long do the oil does not bleach. (Allow for 3 to 4 minutes)



5. Now pour in the soaked melon/Egusi and cover the pot for about five minutes, (This is to make the melon cake and cuddle) after the first 5 minutes, then turn it at intervals for about 10 minutes, you will find out that the melon has cuddled.

6. Pour in the beef meet, Kpomo and stock fish, make sure the meet stock is not too much as you don't need to add more water, the meet stock should be enough if you want the soul to remain thick. You can add the bitter leaf now, 

Note that the bitter leaf is optional, most times people add bitter leaf so they would not have a running stomach after eating the Egusi soup because for some people it causes a running stomach.

 


7. Add the scotch bonnet pepper and shombo you blended separately, also add The sliced onion and allow to boil for five minutes

8. Add the pumpkin (Ugwu) leave then add the salt and Maggi to taste, turn it together and allow to boil for another five minutes and drop from fire.

Your delicious Egusi soup is ready, you can serve with fufu/Akpu or pounded Yam, you can also serve with Semo according to your choice


Did you make this? Leave a comment in the comment section...


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