How to Cook Egusi soup
INGREDIENTS
stock fish
Dry fish
Salt and maggi
Crayfish
Your preferred meat
Soup spice
Red oil
Egwusi (melon seed)
Dawadawa
Okpenyi
Pepper
Preferred Vegetable
PROCEDURE
1:Wash your meat and spice properly , while your meat is getting halfdone you wash your stock fish and dry fish with hot water (not boiling water )and salt then you add them to cook alongside the halftone meat and this part is how you get your stock for the soup.
2: get your egwusi blended with dawadaw and okpenyi and mix in warm water make sure it mixed properly and not too tick, not watery either.
then you set it aside and put you red oil on fire and add your mixed egwusi the keep turning it until you start noticing some of the oil sitting on the surface of the the egwusi ( this process will last for just few minutes).
•Add your stock, add extra spice including crayfish to increase the nutrients and taste and turn properly.
•Cover for 5minutes while you cut your vegetables (I usually prefer uziza leaf in my soap) , wash, cut and add your leaf, let be on fire for a minute and turn off the fire,your egwusi is ready…