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It's your favorite girl @debbie-ese 😍
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In this post I will be sharing with you how I made some egusi soup for my family which will last us for some weeks. It is a popular soup among all the ethnic groups in Nigeria, even though there are minor variations in the style of cooking depending on your region. For example there are different methods of cooking like boiling, and frying method. There are people who would like little palm oil in theirs and some others want palm oil to be in abundance. Egusi soup is made from melon seeds that are grinded and other ingredients are added to it.
Ingredients
Grounded egusi
Ugu leaves
Chicken
Cow skin (ponmo)
Stock fish
Onions
Scotch bonnet
Palm oil
Crayfish
Locust beans
Seasoning cubes
Salt
Step by Step
We will start by prepping all our ingredients. We will start with washing the scotch bonnet and onions, then we will grind it roughly with our locust beans and set aside. You may decide to add some tomatoes or/and red bell peppers to yours.
Next, wash your chicken,ponmo, fish and any other protein you want to use and cook it until it's done. In my case, I have precooked my chicken and cow skin, so we will be skipping this step.
Also, wash your ugu leaves several times to get rid of all dirts and set aside. I have already sliced my leaves into the desired sizes from the market. If yours wasn't sliced by the seller you need to grab your knife and slice thinly.
Now that we have all our ingredients in order, we will begin the proper cooking process.
In a pot add your chicken stock (add more water if it isn't enough), then add your chicken, cow skin/ponmo, stockfish into the pot and allow to boil.
Next gently add your pepper mix into the pot and cover the lid of the pot to cook for about 5 to 7 minutes.
After about 8 minutes you can toss in your palm oil into the mix and allow to cook for another 3 minutes before adding your ground egusi.
Before adding the egusi we will add some water into it in a mixing bowl to turn it into a paste. It is the egusi paste you will add to your pot and allow to cook until it is done.
While it is cooking add your seasoning cubes, salt and more palm oil if needed and cover to continue cooking
Now add your sliced ugu leaves to the pot and allow to simmer for some minutes before turning off the heat.
Your egusi soup is done
Serve your soup with any swallow of your choice either pounded yam, semovita, fufu, amala and so on. I had mine with some eba (made from cassava flakes).
I made the soup in large quantity so I had to package them in plastic containers which will be stored in the freezer for future use. Bulk cooking like this is a life saver as it come in handy during the times when I'm very tired and don't have the strength to cook. I just pick up a container, heat it up and make a quick swallow to accompany it.
Thanks for reading and see you in my next one.
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