Cookbook:Egusi Soup (melon soup)

This recipe is incomplete. Please feel free to complete it and remove this template. Additional comments: missing quantity for the egusi seed; missing links; incorrect and missing categories; needs formatting and language corrections Incomplete recipes with insufficient meaningful content may be nominated for deletion as abandoned content per the deletion policy. Please also consider notifying the primary contributors on their discussion page with: {{subst:Incomplete recipe warning|Cookbook:Egusi Soup (melon soup)|~~~~}}

Egusi Soup (melon soup)
Category	Soup recipes
Servings	4
Time	1 hour
Difficulty

Egusi Soup is a west African soup thickened with ground melon seeds (egusi) and typically include vegetables, meats, and various spices.

• 1 kg (2.2 lb) beef
• cups of egusi (melon seed)
• 1 lb (500 g) Roasted fish.
• Half a cup of ground crayfish
• a handful of sliced ugu (fluted pumpkin) leaves
• 2 seasoning cubes
• Salt to taste
• Pepper to taste (scotch bonnet).
• One medium-sized Stock fish head (okporoko)
• 20g Dawadawa or opkei (local ingredients)

• Large pot
• Wooden spoon
• Blender

• knifes and chopping bud for cutting vegetables
• Measuring cups and spoons
• Plates for serving

1. grind the egusi with dry blender and set them aside in a bowl. add about a cup of water to stir to make a thick paste.
2. parboil the meat with all the ingredients for about 10 minutes then add water and cook till the meat is soft , add seasoning cubes, salt to taste and sliced onions.
3. wash the stockfish with hot water also the roasted or smoked fishes wash in a bowl and set aside too.
4. set your cooking pot on fire and add red oil allow to hear for a minute, add the egusi paste and stir for about 8-10 minutes to form seed like crumbs then pour the already cooked meat into the pot and stir.
5. add the dry fish, stockfish, ground crayfish, seasoning cube, ground scotch bonnet pepper, and 2 cups of water then cover and allow to boil for the next 10 minutes.
6. stir occasionally to avoid burning, add 1 spoon of ground dawadawa (local ingredients) and a taste of salt and pepper. Add a handful of sliced ugu (pumpkin leaves)
7. allow to simmer on low heat for about 2 minutes stir and you can serve with eba (garri) or fufu.

• Ensure to turn occasionally so that it does not stick to the bottom of the pot to avoid burning.
• Ensure to keep the heat on a low temperature once after adding the egusi paste
• Add palm oil in a little large quantity cause it helps the soup not to get sour