Egusi soup which is also called melon soup is one of the sweet delicacies taken in most parts of West Africa. It’s an appetizing soup to behold. This could be taken alongside eba, fufu, pounded yam, semovita and the likes and some also take it with rice. Egusi soup can be prepared in different ways but here you’ll find out an easy way to prepare it using the frying method.
Ingredients for preparing Egusi Soup
- Meat or chicken and fish stock (this depends on what you will like to use)
- 2 cups of grounded egusi
- Grounded crayfish
- Grounded fresh pepper and onions
- Palm oil
- Seasoning cubes (about 3 or 4)
- Sliced ugwu leaves (bitter leaf or ukazi leaf can be used instead)
- one sachet tomatoes (optional)
Procedure for making Egusi Soup
- Heat your palm oil
- Put your grounded pepper and onions. Leave to fry for about a minute
- If using the sachet tomatoes, add it. Stir and allow to fry for 3 to 4 minutes
- Add the egusi. This should have been mixed with little amount of water. Leave for about 3 minutes then start stirring so it does not get burnt. Fry for about 10 minutes
- Put your grounded crayfish and seasoning
- Then you add your stock. Stir and leave to boil for 15 minutes.
- Add your sliced leaves to it and boil for not more than 2 minutes
- Serve with any of the things listed above and enjoy your meal.
I hope you find this helpful