EGUSI (MELON) SOUP AND UGU LEAVE

Hello, welcome to my bog 

Today we will be making something very common in most Nigeria household and this is egusi soup with ugu leaves. Egusi with ugu leaves is one of my favorite soup and also the most common food in Nigeria . Most Nigeria tribes in Nigeria have it on their menu although the method of preparation may vary slightly. I love egusi soup because of the healthy nutrient it contains. 

Egusi /melon seed contain lot of oil in it so it advisable to use palm oil when preparing it. It could also be be prepared with different leaves which include uziza leaf and bitter leaf etc but I think bitter leaves and ugu leaves are common.

Ingredient

• 12 pieces of boiled meat or fish.
• 2 cups ground melon (egusi)
• 1 cup palm oil
• 1 cup of cray fish (use more if your desired)
• 1 medium size of stock fish
• 2 medium of smoked fish
• 2 plum tomatoes
• 3 red scotch pepper (ata rodo)
• 1 bunch of pumpkin (ugu) leave
• 2 seasoning cubes
• salt to taste
• chili pepper (shombo)
• 3 pieces of pomo
  

  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. Wash and chop the pumpkin (ugu), drain in a strainer and set aside.
  • Place a big pan on medium heat, add palm oil and heat for about 3 minutes (Do not bleach oil) add the reserved chopped onions and fry .
  • Add the egusi paste in bits to pepper, reduce the heat, do not stir and cover the pot with a lid. Cook for another 10 minutes.
  • Remove the lid, and gently stir the soup. The egusi would be lumpy at this point, use the back of a ladle to break the lumps it into desired size/texture
  • Add your meat or fish ,stock fish, ground crayfish and stir to combine. Add seasoning cubes and salt to taste. Continue to cook for another 10 minutes, check at intervals and stir to avoid burning.
  • Add your smoked fish and stir gently. Add your chop pumpkin(ugu) and stir to combine and cook for another 3 to 5 minutes. Take it off the heat, allow to cool for about 10 minutes before serving.