MELON SOUP COOKING METHOD

INGREDIENTS
1500 g of Egusi seed,
200 g of beef,
45 g of cooked and boned stock fish pieces,
(45ml) of ground dried crayfish,
1 small bunch of Ugwu, bitter leaves or water lraf
50 ml of palm oil,
2 Stock Cubes or maggi
1 onions,
4 fresh tomatoes,
1spoon(5ml) ground chilli powder
METHOD OF PREPARATION
Knorr
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Egusi Soup
EGUSI SOUP
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INGREDIENTS
200 g of Egusi seed,
400 g of beef,
50 g of cooked and boned stock fish pieces,
3 Tbsp. (45ml) of ground dried crayfish,
1 small bunch of Ugwu or bitter leaves,
50 ml of palm oil,
2 Knorr Stock Cubes,
1 small onions,
4 large fresh tomatoes,
1 tsp (5ml) ground chilli powder.
PREPARATION METHOD
Cut the beef into small cubes, season with one chopped onion and one Knorr Stock Cube. Add half a cup of water and boil for about 10 minutes or until tender. Set aside.
Mix the ground egusi in half a cup of water. Set aside. Blend the tomatoes, the second onion and the chilli. Set aside.
Heat the palm oil in another pot and add the Egusi mixture. Stir well and allow it to fry for a moment. Add the blend and stir well. Then Add the crayfish, second cubes and stock fish.
Add 2.5 cups of water and allow to cook for five minutes. Add the boiled meat and stir. Turn the heat down and cook gently for a further 3 minutes.
Wash and finely slice the Ugwu leaves, water leaves or bitter leeves . Add to the boilling soup and stir. Continue to cook gently for a further 4 minutes to allow the vegetables to soften. Serve with fufu or semovita or garri