HOW TO COOK EGUSI SOUP FRYING METHOD

Egusi soup is a delicious and nutritious West African dish that is enjoyed by many. 

It is made using ground melon seeds (also known as egusi), palm oil, and a variety of meats and vegetables. In this recipe, I will provide you with a detailed step-by-step process on how to cook egusi soup using the frying method (my method).

2 cups of ground egusi (melon seeds)

Meat (chicken, beef, or goat meat)

2 cups of chopped vegetables (spinach, pumpkin leaves, or bitter leaf according to your choice)

1 cup of palm oil

1 onion (chopped)

3 garlic cloves (minced)

1 stockfish head

Stockfish

2 tablespoons of crayfish

2 dryfish, wash and deboned dryfish

2 tablespoons of ground pepper (optional)

2 cubes of bourlion cubes of your choice

Salt to taste

Water

Start by preparing your meat. Rinse your meat and stockfish thoroughly and place it in a pot with enough water to cover it. Add one chopped onion, one minced garlic clove, and one cube of seasoning cube of your choice. Bring the meat and stockfish to a boil and reduce the heat to medium-low. Allow the meat and stockfish to cook for about 30-40 minutes or until it is tender. Once it is done, set it aside.

In a separate bowl, mix two cups of ground egusi with water to form a smooth paste. You can also add some salt to the egusi at this point if you wish. Set the egusi paste aside.

In a large pot or saucepan, heat up one cup of palm oil over medium heat. Once the oil is hot, add the remaining chopped onion, ginger and minced garlic. Fry for about 2-3 minutes or until the onions are translucent. Be careful not to burn the garlic.

Add the egusi paste to the pot and stir it continuously for about 10-15 minutes. The egusi will start to thicken and turn a golden brown color. Make sure to stir the egusi constantly to prevent it from burning.

Once the egusi is cooked, add the cooked meat and stockfish to the pot and stir. 

Add two tablespoons of crayfish (optional), add the deboned fish and two tablespoons of ground pepper (optional), and one cube of seasoning of your choice) to the pot. Stir everything together and add enough water to cover the ingredients in the pot. You can add more or less water depending on how thick or thin you want your soup to be.

Reduce the heat to low and let the soup simmer for about 20-30 minutes or until the ingredients are well cooked and the flavors have melded together. 

Next, add two cups of chopped vegetables (spinach, pumpkin leaves, or bitter leaf) to the pot and stir again for 2 minutes.

Stir occasionally to prevent the soup from sticking to the bottom of the pot.

Once the soup is done, turn off the heat and let it cool for a few minutes. 

You can serve the egusi soup with some Poundo yam, Amala, cooked rice or fufu (a starchy West African dish made from cassava, yams, or plantains). 

Enjoy your delicious and nutritious egusi soup!

Cooking egusi soup using the frying method is not difficult, but it does require some time and patience. Follow the steps  above, and you will end up with a delicious and hearty soup that is perfect for any occasion. 

Remember to adjust the ingredients to your taste preference and experiment with different vegetables and meats to make the soup your own. With this African Recipe process of cooking egusi soup Frying Method you can confidently cook egusi soup and impress your family and friends with your culinary skills.

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