Nigerian Soup: EGUSI (MELON)
Source
Egusi (melon) soup is the most popular Nigerian soup and its eaten by any tribe in Nigerian. Preferably with fufu or pounded yam. There are several methods to preparing the soup peculiar to different tribes. Below I'll show you a regular mood of preparation.
Ingredients
• 3 cups egusi (dried egusi seeds)
• 1 cup palm oil (red oil)
• 3 tbsp cup grounded crayfish
• Traditional seasoning; locust beans,
ogiri okpei, dawadawa (optional)
• Vegetable; Nigerian pumpkin leaves,
bitter leaves or spinach
Pepper and salt to taste
• Seasoning cubes; Maggi/knorr
• Meat:
• Beef/goat meat
• Turkey/chicken
• Shaki (cow tripe)
• Kpomo (cow skin)
• Fish
• Dry fish
• Stock fish
Preparation
Wash meat and cut, add it to the pot, season with salt, bouillon cubes and
other meat seasoning and cook on
medium heat with little or not water till done. Allow the meat to cook with
steam, this makes it extra juicy. Soak the fish in warm water, wash and debone
them when soft – break them into
sizeable chunks and cook with the meat.Get other ingredients ready while the meat is cooking: Grind the egusi with a dry mill/blender – keep dry. Separately grind the crayfish and dry pepper, set
aside. Wash the vegetable to be used,
cut into tiny pieces and set aside.Heat the palm oil in another pot and add the ground egusi and stir fry
mixture. Add the ground crayfish and
dry pepper – stir well and continue to
fry. Then traditional seasoning (ogre
okpei/iru), add Maggi/Knorr.Add the meat stock/broth and stir well with the fried mixture. Cover the pot
and allow to cook for about 20 minutes, stirring at intervals to avoid burning. If the soup is too thick, top up the water when necessary to bring the soup to a consistency you like. Add salt and adjust for desired spices/ingredients if
necessary.Add the cooked meat and fish, stir very well. Add the vegetable of your choice, stir and cover pot and leave to simmer for about 10 minutes.
Source
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