My Version Of Egusi Soup

How I Prepared My Egusi Soup

We have different ways of preparing the Egusi Soup, and the below is how I prepare mine. Let me take you around the world of soup.

Ingredients

• Egusi (blended melon)

• Ugu (Vegetable leaves)

• Palm oil

• Fish ( dried)

• Pomo (cow skin)

• Small fish (dried)
• pepper
• Magi
• salt
• Onion

• Tomato (blended)

Procedure:

The first thing I do is to prepare the whole thing before proceeding with the cooking.

Cut the Pomo to sizes that suit your liking. To me, I do like it when it is sliced not too big. Then, to make it tasty, pour it in a pot and add a little water. Slice some onion into it and add your salt and maggi. Heat for about 9-10 mins. This will make the Pomo taste nicer than ever. Add the small dried fish to it.

Now, prepare your pot down while your palm oil is also closer to your reach. Place the pot on heat. Heat for about 3-4 mins or depending on the moisture in your pot. The pot must be dried of water before pouring your palm oil into it. Allow to fry for few minutes and then pour in your onion (sliced).

Wait for 1-2 mins and then pour your blender tomato inside the pot that contains the palm oil. Allow to fry for few minutes, let's say 4-5 mins.

Before then, add water to your Egusi. Not too much water, but just the one that can soak the Egusi.

Then add the Egusi inside the pot after 4-5 mins of adding the tomato. This time, allow it to dry for about 4-6 mins. Although, it may be according to your choice. Do not stir until it is 2 minutes just to allow the Egusi to mold a bit. Stir again after another 2 mins.

At this point, put in your seasoning, such as maggi, salt and pepper.

Then, pour in the steamed Pomo water. Put maggi, salt and pepper. If your Egusi has been blended with pepper, then no need to add extra pepper or else, add your pepper. Again, the Egusi would have been blended with Crayfish, if not, add crayfish just to bring a special taste in it.

Add your Pomo and stir thoroughly.

The fish would have been steamed alongside the Pomo, but I was afraid of not allowing it to get soft inside the soup.

After a few minutes, add some water. Add your fish. Stir thoroughly to allow the Egusi to be evenly circulated in and out of the fish.

Allow to cook for another 6-7 mins and then stir again. Taste the soup if there is need to add any spices. If not, then pour in your Ugu leaves. This is the last stage of the soup.

Do not waste time after pouring the Ugu. Drop the soup after cooking for 2-3 minutes.

Boom ..... It's ready....
Do you care for some?

Eat with Eba or Fufu, or semovita/semolina.

I ate it with Fufu.

Enjoy and eat safely.