STEP BY STEP TO DELICIOUS MELON SOUP (EGWUSI SOUP)

- May 16, 2023

UTUTU OMA NU UMU CHUKWU🤗.

Hope say unah well ooo.

It's still your Number 1 Chef "Macky", the lady that cares for you and your kitchen. Don't forget to tell someone that knows someone that knows somebody about this blog🤗🤗🤗🤗🤗.

Today, we will be going fully into the process of how to cook Tasty Egusi Soup. It's not watering one oooo or the one that doesn't have taste atall. It's Delicious egwusi that will give you that taste you have been savoring for.

Let's proceed immediately

Egwusi soup is also one of the most popular soups, if not the most popular for all Nigerians and non-Nigerians that like Nigerian fufu .

Egwusi soup (melon soup) can be prepared using different methods depending on your choice. We have fried Egwusi soup where the Egwusi is fried in palm oil before other ingredients are added. I also call this one the Oil Before Egwusi Method or cake method. We also have akpuruakpu egwusi where the ground egwusi is moulded into balls and cooked in the soup such that you will be eating the egwusi balls like meat while enjoying the meal. All the above methods are nice depending on how you cook it. But today , I will be educating you on oil before Egwusi method which is the cake method.

However, before cooking your egwusi soup, consider the following :

1. Soak the dry fish for about half an hour. If you are using the very tough stockfish, boil it for 20 minutes and leave in the pot with the hot water to soak for about an hour. If using the softer stockfish, you can just soak them in cool water till you can break them apart with your hands.When the fish and stockfish are soft, debone and break them into sizeable chunks.

2. Much closer to your cooking time, grind the egusi with a dry mill. Grind the crayfish and the dry pepper separately and set aside. Wash the vegetable to be used. Cut into tiny pieces.

STEPS TO EGWUSI SOUP PROPER (MELON SOUP.)

1. Wash and boil the cow skin(kpomo) in a little water with knorr cube maggi and salt added. when it get softer, add your stock fish, and dry fish and cover to boil together.

2. soon as the cow skin(kpomo) beef, dryfish and stockfish are done, add crayfish and pepper, stir and remove all the meat from the stock (water used in cooking the meat, dryfish and stock fish) and place in a different pot or plate.

3. Add the grinded egwusi to the stock and stir. If the stock from cooking your meat and fish is not enough to give you a medium consistency, add some water to get the consistency of evaporated milk or a bit thicker. It will not be as smooth as evaporated milk though.

4. Cover and cook till the egwusi cakes. Stir and add a little bit more water. watch it closely so that it does not burn.

5. Repeat step 3, adding only a small quantity of water at a time. After about 25 minutes, you will notice the clear egwusi oil coming to the surface of the soup.

6. Add the red palm oil and bitter leaves (if it is your choice of vegetable), pepper, crayfish and salt to taste and cook for about 7 minutes. You know it is good to continue when the palm oil and egwusi forms a good blend of light yellow colour.

7. Add the cooked meat, stockfish and dryfish. If using pumpkin leaves or any other soft vegetable, add it at this time and stir the soup.

8. Add salt to your taste, stir and leave to simmer for 2 minutes maximum.

9. Turn off the heat. Leave to stand for about 5 minutes before serving.

Egwusi soup is ready to be served,💃🍽️🍽️. Serve with either Garri (Eba), Semolina, Fufu, Amala or pounded yam.

You can use very Chilled drink to dilute as well🍷🍷🍻