Egusi Soup

Follow @dobbyssignature

Ingredients

*Melon seeds (Grounded, 1-2 cups)

*Palm oil (1½ cup)

*Bitter Leaf (Boiled and freshly sqeezed) Or Ugwu

*Cray fish about ¼ cup grounded

*Seasoning cubes 

*Thyme about ½ teaspoonful

*Curry Powder (1 teaspoonful)

*Finely chopped onions

*Cooking salt

*Fresh/smoked fish or stock fish

*Assorted meat – Beef, Sharki, cow tongue, Kpomo, chicken

*Tomatoes (blended)

*Fresh pepper (blended)

Method

-Wash Asorted meat and cut into bite-size cubes 

-Season with salt, curry, tyme and other seasonings and cook with the stock fish for about 15 minutes

-Blend the washed tomatoes and pepper together and set aside

-In an empty pot , pour the palm oil and add the ground egusi .This should be done at low heat to avoid burning. Keep frying till you see the egusi getting drier. One obvious sign is when it starts sticking to the bottom of the pot.

-Stir fry for about 3minutes then pour in your meat stock and cook for about 5minutes till it starts thickening

-Add your Crayfish, blended tomato and pepper puree then leave to cook for 10 minutes

-The egusi is done when you notice that the oil has risen to the surface of the mix and separated from the mix. 

-At this point, you can now add your vegetable (I love using bitter leaf in mine because of its distinct taste)

-Leave for about 5minutes and remove from the burner

-Serve with semo/pounded yam or fufu