How To Cook Egwusi/ Egusi Soup – Melon Soup
Egwusi soup as called by the South Eastern Nigerians or Egusi soup by their South Western counterparts is a type of soup eaten generally by the Nigerians.
Egusi/ Egwusi soup which is also known as the melon soup is being cooked with melon seeds. It is one of the easiest and fastest Nigerian soup to cook though not among the cheapest.
Below is the list of ingredients and items used in cooking egusi soup.
Ingredients and Items For Cooking Egusi Soup
- Egusi/ Egwusi (melon seeds)
- Palm Oil
- Vegetable (ugu/ spinach/ bitter leaf)
- Meat and Fish
- Seasoning (Maggi)
Grind the Egusi to fine texture alongside with pepper and crayfish.
Cook the meat and fish, when done remove the cooked meat and fish from the cooking pot leaving only the water which should not be excessive to make the ground egwusi to be watery rather it should be in thick pulp form when mixed.
Cook the egusi pulp for about 30 seconds (stir to avoid burning).
Add enough palm oil and start stirring immediately the egusi begins to fry. Stir continuously for about 1 minute and add water little by little to get the desired thickness.
Add Maggi seasoning to taste.
Put the meats and cook for about 5 minutes.
Add salt to taste and cook for an extra 2 minutes.
Add the fishes.
Lastly, put the cut and washed vegetable (ugu/ spinach/ bitter leaf), if ugu or spinach was used, bring down the pot of soup from fire after 2 minutes but if the bitter leaf was used allow the soup to cook for about 3 minutes before removing from fire and your egwusi soup is ready