Hello friends. I’m so happy to be joining you on today’s Creative Sunday. Today, I want to teach you all how to make the sumptuous Egusi soup.
Egusi soup is an indigenous African soup which originates from the Yoruba part of Nigeria. Egusi is derived from the melon plant.
Let’s learn how I make my Egusi soup incase you want to give it a try.
Palm Oil plays a very huge role in making Egusi Soup. When making Egusi, the size or quantity of the melon matters a lot so you have to pour in the Palm Oil and also sliced some onions in my hot Palm Oil.
I waited three minutes for it to get very hot before pouring the pepper.
Before going on, let’s see a picture of the melon which is the main ingredient of Egusi soup.
That’s a picture of the melon but before adding that to the frying Palm Oil, I had to pour my pepper. Pouring the pepper in the frying Palm Oil automatically fries the pepper as well.
I waited three extra minutes for it to get fried then I added my proteins. I added locust beans, ponmo which is known cow skin and I added my stock fish. The stock fish in Egusi gives it a better and refreshing taste.
Before I forget, I added two cubes of seasoning and a little amount of salt to give it a yummy taste.
I like to give my Egusi enough time frame. I waited three extra minutes again before adding the major ingredient into the soup.
This time, I poured the melon inside the soup.
Once you get to this stage, you can take a cup of water because you’re almost done with the whole process. Let’s look at what the Egusi will form inside the pot. Let’s open together.
To some people, this is the final process but to me, that’s not all. I always want extra and that’s why I’ll be adding my vegetable leaf.
Then, I mix the vegetable leaf with the Egusi very well, cover it and dish it in my plate.
I waited for it to get well boiled before taking it off the fire. Then, let’s get to see how I dished my food. I had my Egusi soup with Eba.
That’s how easy making Egusi soup can be. Thank you for reading and learning.
