How to cook Egusi Soup - How to prepare the best Nigerian Egusi Soup .

How To Cook The Best Egusi Soup 🍲- The Nigerian best Egusi Soup Recipe.

 

  Egusi soup is one of the most simple and basic soup compared to the others in Nigeria. It is also the most common and efficient soup to cook especially in students area or as a student. Egusi soup is  considered the best because it is the most affordable, notable and easy to cook and learn.

    What I like the most about this melon soup / egusi soup is that you can cook and enjoy it even if you don't have so much money with you.  You can prepare a very nice melon / egusi soup with just 1000 naira.

         Egusi / melon soup is majourly prepared in the southern and eastern part of the country majorly, the ibo's. This Egusi soup is also known as melon soup. It is gotten from melon fruit and then dried before it is processed for use.

   Egusi soup is high in protein and oil and can be enjoyed in different forms like : Egusi soup and cassava flour(fufu), garri, pounded yam, etc.

      

       Ingredients

- Egusi/ melon seed(grinded)

- Meat/ Fish/ Chicken

- Tomatoes

- Fresh pepper

- Onion

- Dry fish

- Red oil

-Locust bean

- maggi, salt,

- Vegetable (ugu)

- Crayfish

      PROCEDURE:

- Make sure all your Ingredients are prepared and set.

- Boil your dry fish first till you start perceiving the aroma of the fish. This is the first step to soften up the dried fish. 

- Add you meat, chicken, turkey or Ice fish any one you want to use inside the boiling water of dry fish.

- Add your maggi, salt , dry pepper and any seasoning to spice your meat up.

- You should know when it is ok to add other things because by now, the aroma of the meat should have start coming up and senting the whole house.

- While the meat is on fire, get your blender and blend your red bell pepper, locust bean(for those that don't like seeing it in their food), fresh pepper and Crayfish  together to form a paste. Keep aside.

- Bring a curved plate and add your grinded egusi inside, add your diced onion, add a little water to form a tick paste( do this if you want to get that lumpy effect you do see on other people's food) buh if you don't want it then pls add plenty water.

- Remember your meat is on fire, by now the meat should be ok. Now you will start the main cooking .

- Add alittle extra water Inside the meat water(stock), add extra maggi, salt.

- Add your blended bell pepper, locust bean, and tomato.

- Add your red oil.

- When it heats up, you start adding your egusi paste in batches with a spoon(remember it is now in paste form because of the water).

- Cover your pot and allow to boil for 5 minutes stir occasionally so the lump doesn't scatter.

- The last stage before you eat, add your vegetable (ugu). Stir and cover for 1 minute. 

- Viola, your food is ready.