Egusi soup is a popular West African soup made out of melon seeds. This dish literally lives in the heart of many Africans and I am excited to show you how it is prepared. You are definitely going to find this fun and easy.
- Blended onions and fresh chilies
- Egusi melon seeds (Ground)
- Palm oil
- Fresh locust beans (Iru)
- Crayfish (Ground)
- Meat stock
- Cooked Meat & fish
- Vegetable leaves
- Water leaf
- Washed bitter leaf
You start off by preparing your Egusi paste by blending your onion mixture and Egusi seed. Set this aside.
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In a cooking pot, heat up palm oil on medium for a minute and then add the locust bean (Iru).
Gently add the stock and set on low heat for it to simmer.
Scoop ball-shaped sizes of the Egusi paste mixture we made earlier into the stock. Be sure to keep it in a ball shape.
Leave it to simmer for 25 – 30 minutes so that the balls cook through.
Add your cooked meat and fish (make sure you boil your meat and cook your fish to be done) and other bits which you’d like to use.
Add your cut up pumpkin leaves and add the water leaf afterwards
Stir and put a lid on the pot and allow cook for about 8–10 minutes, till the leaves wilt.
Thereafter, add the bitter leaf. Leave the lid off while the cooking finishes for another 6-10 minutes.
Stir, keep tasting to ensure the seasonings have been added right and adjust accordingly.
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