Hi chefs, it's a great week again and I decided to jump on this contest and share an interesting recipe of a meal I prepared earlier today. It's an African cuisine called “Egusi Soup” or you can call it “Melon Soup” for those friends of mine who may not be able to pronounce the first. It is often eaten with Garri made from cassava, fufu, pounded yam or semovita.
Ingredients and Method of Preparation
Fish
Grounded Melon
Crayfish
Fish or Beef
Palm oil
Fresh peppers
Waterleaf
Periwinkles
First, wash the waterleafs carefully, to remove all the sand and dirt. Wash twice or thrice and then slice it into small pieces.
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Wash the fish or beef to be used. I used fish for mine, seasoning it with peppers, salt to taste and onions. Then boil it and take it down when it is soft.
Wash the periwinkles and season it too. I love periwinkles that have been removed from its shell because it adds more taste to the food. I also season it separately with a pinch of salt and pepper.
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Add some water to the grounded melon. This will help it dissolve better in the soup.
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Slice peppers, ground crayfish, seasoning cubes should be ready and any other spice of your choice.
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Next, add the waterleaf into the broth and boil it for about fifteen minutes, then add salt and pepper to taste, stir it from time to time. After five minutes, add the watery melon and return back the fish or beef used. Returning the fish at this point will ensure that it doesn't scatter into the soup but remains firm.
Add the crayfish at this point and stir well. After five minutes add the palm oil and allow it to boil properly for ten minutes.
Palm Oil makes all the difference. It adds taste and color to the food and makes it more enticing to look at.
Egusi Soup is ready to be eaten☺️
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I invite @josepha @suboohi @artist1111