Weekend Special Meal 2

HOW TO PREPARE EGUSI SOUP:
 INGREDIENTS
Salt
Egusi
Onions
Ponmo
Palm Oil
Vegetables (ugwu leaves)
Knorr Cube
Locust Beans (optional)
Ground Crayfish
Chopped Pepper
Chicken/Meat/Turkey/Fish

PROCEDURE
Heat up a pot and add palm oil, enough to fry the egusi (not deep fry oh)

When the palm oil is hot add onion, stir a bit then add chopped pepper. If you use blended pepper you don't need to add it at this stage.

Add Iru (locust beans) too  but that's optional.

Add the blended melon  and stir continuously. Egusi quickly burns and when it does, the taste will be different.

Add blended crayfish and blended dry pepper (if that's what you have) Stir for about 5 minutes.

Add stock if you have or just use water, I'd rather use stock, makes it yummier!

Add some water to the mixture.

Add your boiled beef/meat/chicken, cover and allow to boil.

Stir it frequently. I add my beef/chicken at this stage because I want the egusi juice to marinate the beef/ponmo,chicken. If I'm using fish or soft chicken/turkey I add it right before I add my vegetables.

When it's cooked you will see the oil floating a bit on the top. Taste for salt...if the spice from the stock is not enough then add some more. It's better to wait to add stock before adding salt/knorr when cooking to avoid over salting the food.
Now you can add your vegetables. I love using Ugwu leaves.

Mix the vegetable with the Egusi and cover to allow it cook properly.
Serve with Amala, Pounded Yam. Semo even Rice!

Egusi is one of favourite soup,I hope you enjoy this.....Happy New month...