How to Cook Prescription Appetizing Learn How to make Egusi soup

Learn How to make Egusi soup. Egusi soup is one of the most popular soups in Nigerian cuisine, and a major hit across many African restaurants in the diaspora. It is eaten with solid foods like fufu, semo, pounded yam, tuwo, amala, eba, etc., or as some would simply prefer to enjoy it with plain rice. MAKE THE SOUP: In a large pot, heat the palm oil on medium for a minute and then add the Une.

Add tomato mixture to meat, reduce heat to medium-low, and cover. Slowly add the stock and set on low heat to simmer. Scoop teaspoon size balls of the egusi paste mixture into the stock. You can cook Learn How to make Egusi soup using 12 ingredients and 7 steps. Here is how you cook that.

Ingredients of Learn How to make Egusi soup

1. It's 5 cups (550 g) of Egusi (Melon) seeds.
2. You need of Palm oil : Half litre.
3. It's of Protein : Beef,kpomo,Cow leg, Shaki (cow tripe),Fish: dry fish.
4. It's of Ground crayfish.
5. It's of Pepper : Yellow pepper preferably or Red pepper /black pepper.
6. Prepare to taste of Salt.
7. You need of Onions.
8. It's of Vegetable: Nigerian pumpkin leaves aka ugwu or bitter leaf.
9. Prepare of Stock cubes to taste (3 - 5).
10. Prepare Tin of tomatoes (optional).
11. Prepare 1 of small ogiri okpei (optional).
12. You need of Onga soup spice (1-2 satchets).

Egusi Soup can be cooked and enjoyed in so many different ways. In this video you will learn how to cook a native style of Egusi soup. Add the egusi paste and keep stirring for the next eight to ten minutes to form seed-like crumbs. How to cook egusi soup in simple steps Add ground melon to a bowl, add about a cup of water and mix to form a paste then set aside.

Learn How to make Egusi soup step by step

1. Wash your protein of choice, stock fish,Kpomo,dry fish. Put in a clean pot then spice it with sliced onions and stock cube. Cook it till meat is soft. Then bring down from fire..
2. Pour the red palm oil into a dry pot and set on the stove to heat. As soon as the oil melts(don't allow it bleach,it should just turn translucent),add the sliced onions and tin tomatoes,fry for sometime,add the ground egusi,pepper and iru to the mix,then fry. Mix the ground egusi with oil till every grain of egusi turns yellow..
3. Stir the egusi on low to medium heat. Keep stir-frying for about 10 minutes..
4. Add the meat/fish stock (water from cooking the fish and meat) then stir the egusi. still too thick, you can add hot water in the same way till you get the consistency you want. If your choice of vegetable is bitter leaf, add it at this time..
5. Cover the pot and cook for 20 minutes, stirring at intervals. Also, top up the water when necessary. If you don't stir it, it will burn. Cooking time for egusi soup is 30 minutes, else the soup will not taste nice. Also, egusi that is not cooked long enough may cause upset stomach. The egusi is done when you notice that the oil has separated from the mix. Then add your meat and stockfish.
6. Add the ground crayfish(reason it's added now is so it doesn't burn the soup). Stir and add the Nigerian pumpkin leaves  (if that is what your using, You could also use both).
7. Add your seasoning, salt if necessary. If it is too thick, add some water to bring it to a consistency you like. 9. Cover and leave to simmer and it is done! It's perfect with Pounded Yam. You can also serve it with Eba (Garri), Amala, Semolina Fufu,  or Cassava Fufu..

Wash and chop the spinach, drain in a colander and set aside. Add the egusi paste and keep stirring for the next eight to ten minutes to form seed-like crumbs. Reduce the fire and simmer the mixture for a couple of minutes. Wash and slice the prepared Ugwu or bitter leaves. Chop them finely and add to the mixture that's simmering at the moment.

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