EGUSI (melon seeds) SOUP RECIPE

 

EGUSI SOUP

Welcome to my blog, everyone. I know we are going to have an exciting time together 💗.

Eukay'skitchen is an exciting adventure into different kinds of food, which will make you wow and get inspired to try something new.
Healthy eating is healthy living as we may all know and I hope we achieve this together 😀.

LET'S GET STARTED 

It's my first post, and I am so excited about it 🎉🎉🎉 so I want to launch this with my very delicious egusi (melon) soup.
Egusi soup is a Nigerian delicacy loved and cooked by Many within the west African sub-region.
8 out of 10 parties in Nigeria always have this delicious soup which can go with dish sides like rice, pounded yam, fufu from cassava flour), eba (cassava flakes), semo, Amala, etc.
Preparation is very easy and varies according to individual choice and sometimes the occasion where it's used.  I will be writing on just one method today.

Step 1: Buy some melon seeds from any African or Asian shop ( Most times it's already grounded which is preferred for ease).

Step 2: To make balls out of it after cooking, sprinkle light water on the egusi flour and mash gently until oil begins to appear on the soft mass.

Step 3: Add a reasonable quantity of meat and spices such as pepper, salt, Maggi, onions and a little quantity of dried thyme, and allow to steam.

Step 4: While steaming the meat, wash and add desired quantity of stock and dried fish (it is advisable not to add these from the beginning because they can break into very small bits and won't be  felt while eating.)

Step 5: Feel free to taste the soup rudiments to ensure the ingredients are sufficiently mixed (add some blended crayfish for a lovely taste and aroma).

Step 6: add a reasonable quantity of palm oil to the rudiment stock and continue to steam.

Step 7: Add the mashed egusi into the steaming soup rudiment and allow to steam slowly. (watch the mashed ball break into bits in the egusi soup).

Step 8: Finally add any fresh vegetable of your choice, (example; cut spinach, bitter leaf, pumpkin leaf, hot leaf etc. If the leaf is dry, soak with hot water early so as to soften the leaf before adding it to your soup).

NOTE: egusi takes some time to be properly cooked, so be patient. Add some water when the soup gets dry until it no longer tastes or looks raw. One way to know if egusi soup is properly cooked is that the colour fades from white to somewhat light yellow and the aroma also changes from it raw smell to a lovely aroma.

You can enjoy this soup with a dish side so I choose eba (cassava flakes).

Simply boil some water and add some cassava flakes into your bowl of boiled water,  stir with a turner until it moulds together.

You can now enjoy your yummy soup  😋. 

SAMPLE OF PEELED MELON SEEDS

SAMPLE OF UNPEELED MELON SEEDS

EGUSI SOUP WITH A DISH SIDE