Egusi Soup (Melon)
Cooking Egusi (Melo)
INGREDIENTS
- Beef (cooked)
- Fresh pepper (ground)
- Tartashe (ground)
- Fresh Tomatoes (ground)
- Onions (ground)
- Dry fish (washed)
- Shaki (cooked) – optional
- Pomo (cooked)
- Egusi (ground) – 3 cups [click]
- Stockfish pieces (cooked)
- Water leaves (wash and shredded)
- Bitter leaves (washed)
- Seasoning cubes
- Iru (locust beans)
- Palm oil
- Salt to taste
- Stock and water
PROCEDURES
- Heat palm oil in a clean pot for 1 minute.
- Add the pepper, tomatoes, onions, tartashe, iru.
- Fry for 10 minutes.
- Add cooked beef, dry fish, cooked shaki (optional) and seasoning.
- Let it cook for 5 minutes.
- Add the ground egusi, cover the pot, don’t stir and cook on low heat for 10 minutes. [click]
- Add stock or water and bitter leaves.
- Stir gently, taste and add salt if required.
- Cover and cook for another 10 minutes on low heat for another 3 minutes.
- Finally, take down and serve hot with Eba, Pounded yam, Amala and semovita.
- Preferably, Pounded yam and semovita.
- Your choice.
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About The Author
Alabi M. S.
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