How To Prepare Melon (Egusi) Soup.

How To Prepare Melon (Egusi) Soup.

 

 

The Melon Soup is prepared with melon seeds, it's known as Miyan Gushi in the Northern part of Nigerian, Ofe Egusi in the Eastern part of Nigeria and Óbé Egusi in the Western part of Nigeria. Melon soup is the most popular soups in all Nigerians and non-
Nigerians living in the country that love most Nigerian local recipes.
This post is talking about The Cooking Method of Melon Soup (Egusi Soup). There are many different methods of cooking Melon Soup (Egusi Soup), they are :

* Fried Melon Soup (Egusi Soup); this is a situations where by the Melon (Egusi) is fried in palm oil before adding other ingredients to it.

* Akpuruakpu Egusi; this is a situations where by the Melon (Egusi) seed are dry under the high sunny temperature before grounding, then after grounding it, you add small palm oil to the ground egusi and molded into balls and cooked in the soup such that you will be eating the egusi balls like meat while enjoying your meal. This type of Melon Soup (Egusi Soup), is mostly used in parties, events and restaurants.

INGREDIENTS ;

* 4 Milk cups of Melon (Egusi) seeds.

* 2 Milk cups of Palm Oil.

* Meat.

* Shaki (cow tripe).

* Stock Fish.

* Dry Fish.

* 2 Teacups of grounded Crayfish.

* Dry grounded Pepper.

* Salt.

* Vegetable; Ugu (pumpkin) leaves, Eggplant leaves; (Garden egg leaf, Gboma, Efo Igbo in Yoruba, Botanical Name: Solanium marcrocarpon), Spinach; (Efo Tete in Yoruba, Botanical Name: Amaranthus Hybridus), or Bitter leaves; (Onugbu in Igbo, Efo Ewuro in Yoruba, shuwaka in Hausa, Etidot in Cross River, Botanical Name: Vernonia Amygdalina).

* 4 Stock Cubes.

 * 2 tablespoons of Ogiri Okpei (traditional locust bean seasoning).

Equipment needed;

* Melon grinder, for grinding the melon (egusi) seeds.

* Chopping board, for chopping the vegetable.

* Knife, for cutting and chopping.

* Pots, for cooking.

* Bowl, for washing ingredients that are need to be wash.

* Wooden spoon, for stirring.

* Tablespoons, for measuring.

Get the following prepared, before the processor of the cooking Melon (Egusi) Soup.

1. Soak the dry fish for about 20 minutes or more than. Boil the stockfish for like 20 minutes and 

pour into a bowl, then leave it there and set aside.

2. Chop the vegetable of your choice and set aside, if the vegetable you have chosen need to be boil or soak in hot water, do so and set aside.

3. After the stockfish is soften, remove the borns and break them into sizeable chunks.

4. Grind the egusi and crayfish with a dry mill and set aside.

5. Boil the meat, shaki, with one stock cubes, c dry cry and onion till they are well done.

DIRECTIONS :

1. Now set up a new pot, place it on the cooker or stove.

2. Remove the meat and shaki, from the stock and set aside.

3. Pour the stock water into the pot, add the grounded egusi to the stock.

Notes : If the stock water is not enough, add some ordinary water to it, to get the consistency of evaporated bit thicker.

4. Cover and cook till the melon (egusi) cakes. Now stir, add more water if necessary. watch it time to time so as to avoid burning.

5. Now you have a cake melon (egusi), add the following to it;

* Palm Oil,

* Vegetable of your choice,

* Pepper,

* Salt,

* Crayfish.

Then cover and continue cooking, cook for about 10 minutes.

6. After 10 minutes, your melon (egusi) and palm oil, should have turned light yellow.

7. Now add the remaining ingredients such as; meat, fish, Ogiri Okpei (traditional locust bean seasoning) and stock cubes. Then stir and cook for 5 minutes.

8. After 5 minutes, it should be done by then, you may turn into another pot to avoid continuation burning. Leave to cool for about 4 minutes or less, before serving it.

 When it ready to serve, served with Garri (Eba), Semolina, Amala, Cassava Fufu, Pounded Cocoa Yam, Pounded Yam or enjoy with White Rice.