COOKING EGUSI SOUP

Greetings dear women of this community, how is your week going? It's with pleasure I bring to you a special delicacy I made about two days ago. It's egusi soup, egusi soup is a soup common in Nigeria and most to the eastern region of Nigeria. The soup is made from melon seed and any vegetable of your choice but I always prefer to use UGWU know as pumpkin leaves to cook my egusi soup. Egusi(melon seeds) is a good source of antioxidants like vitamin E it also contains the likes of potassium, calcium, iron couple the the health benefits of the pumpkin leaves. You will surely agree with me that egusi soup is one healthy meal everyone should have a taste of. I'm going to show the process of how I made the soup below but before then let me show you my beautiful face. Haahhaahah

List of Ingredients

• Egusi (melon seeds)
• Ugwu (pumpkin leaves)
• Goat meat
• Stock fish
• Crayfish
• Palm oil
• Seasoning
• Grounded pepper
• Chilli pepper
• Salt

Procedures

There are different ways to cook egusi soup, the most common one is the frying method but the one I cooked, I used another method I just discovered of recent, this method is faster and I love the outcome as well. It's gives it a great look and even taste better.

• I washed the protein and cooked it, you can season your protein the way you most preferred. The first thing to do with this method is to cook the protein, once that is done, the soup almost done. I don't know about you but I love my proteins to be very tender, so I cooked the protein on medium heat for 45 minutes.

• After 45 minutes, I added blender chilli pepper and grounded pepper to the proteins and stock and also added palm oil and allowed it to cook for about 10 minutes. It's important to allow the palm oil to cook well with the stock so that the palm oil won't have an after taste effect when eating.

_{A quick selfie with the pot of soup. Hahahaa}

• I made a paste with the egusi, this way it's allows me to add the melon mixture little by little to the mixture on fire and it's makes the egusi solidify in a way I love so much.

• Allow the egusi to cook on medium heat for 10 minutes, stir together and taste if there is need to add more salt, after this I added the pumpkin leaves and stir for few seconds and turn off the heat immediately, as I don't want the vegetable to over cook as the vegetable don't need much heat and there you go guys, the pot of egusi soup is ready to be devoured!!!!

Egusi soup can be consumed with any swallow of your choice but I always love to eat my egusi soup with garri made from casava or fufu made from casava as well but fufu is fermented. However I have not had the opportunity to eat the soup since I made it, I have been on a diet, I plan to loose some weight, I made the soup for my family and they have been making comments how delicious the soup taste and that motivates me to do more.

Thank you for reading about egusi soup, I promise to share another meal very soon. I appreciate you all, kindly stay safe and be blessed always.