Have you ever eaten the egusi soup recipe? Do you know what Egusi soup is? Egusi is melon, so it is melon soup. You are going to learn how to cook it. Egusi soup is a popular Nigerian dish that is delicious and easy to prepare.
However, have you ever heard of this saying, “The way to a man’s heart is through his stomach”?
I love this soup because there are various ways to prepare it, so you can enjoy it differently whenever you want to eat it. It appeals to the eyes, and the aroma and taste are equally impressive.
Watch the video here if you prefer the video version. If not, continue reading.
The soup is very healthy and packed with different ingredients. Melon seeds contain an average of antioxidants that help protect cells and other structures in the body from oxygen-free radicals. They are also rich in proteins and fat. Vitamins linoleic and oleic acids help protect the heart.
It can be fried, boiled or caked, but today’s egusi soup method will be the fry method:
Ingredients for Preparing this Egusi Soup recipe
1. Blended dry egusi
2. 7 large mirasol chilli pepper (blended roughly )
3. 10 pieces fresh scotch bonnets pepper (blended roughly )
4. 1 large onion (blended roughly)
5. 3 large tomato balls blended
6. 3 cooking spoons of palm oil
7. Ugu or bitter leaf, sliced
8. Sharki properly cleaned
9. Beef properly cleaned
10. Kponmo sliced into small pieces
11. Dried fish cleaned and deboned
12. Seasoning
13. Salt
Read Also: 7 Health Benefits Of Fluted Pumpkin You Need to Know
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Method of preparation for this Egusi Soup recipe
Step 1:
Place the blended egusi in a bowl, add a pinch of salt, and mix well.
Step 2:
Add a teaspoon of water and keep mixing until the egusi mould is not too soft or firm. Set aside.
Step 3:
Parboil the meat, sharki and kpomo with salt, pepper, onions and seasoning; make sure it’s soft and has small meat stock left.
Step 4:
Parboil the remaining blended ingredients until it’s dry but ensure it doesn’t burn.
Step 5:
It’s time to put a pot on the fire, add the palm oil, and let it heat up slightly on low heat.
Step 6:
Add the egusi, but break the mould into tiny balls and place them into the oil (ensure the heat is low, as the egusi tends to burn fast). Stir until the egusi gets slightly dry; do not leave it unattended, as it will burn.
Step 7:
Add the parboiled tomato mix, stirring so it mixes appropriately for 2 minutes.
Step 8:
Then add the meat with the stock and dried fish.
Step 9:
Taste salt and seasoning; add more as the meat stock already contains that.
Step 10:
Add the shredded pumpkin leaves or bitter leaves and mix well.
Step 11:
Leave to cool for 3 minutes, and it’s ready to enjoy.
Now you can eat it with any swallow of your choice.
