FOODY CORNERS

CHAPTER 11: EGUSI SOUP

• EGUSI SOUP

Ingredients:
 Egusi (melon seed)
 Osu (for thickening)
 Vegetable (pumpkin leaves or Bitter leaf)
 Beef or Chicken
 Smoked fish
 Palm oil or palm fruit
 Crayfish
 Pepper
 Ogiri Okpei
 Salt
 Seasoning cubes.

Preparation tips:
Grind the melon seeds, you can use Bitterleaf or pumpkin leaves, the Osu is grinded with the melon seed, it is used to thicken the soup. You can use beef or chicken, palm oil or palm fruit. Okpei gives the soup a special flavour. Some fry the Egusi or mould it, while some will just pour the Egusi into their stock or palm fluid. Prepare all ingredients ahead.

Preparation:
1. Cook the beef or chicken with your stock fish or dry fish. The stock is important. Add ingredients like salt, pepper, onions, seasoning cubes, if you’re using palm oil, add it now so it can mix up with the stock.
2. If you’re using Palm fruit, once the beef or chicken is done, turn off the heat and wash the Palm fruit into the stock and turn on the heat again. Once it starts boiling, pour in your grinded Egusi and Osu with Okpei and add in the rest of the ingredients (pepper, crayfish, seasoning cube, salt to taste).
3. If you want the moulding method, pour the Egusi in a bowl and scoop some of the boiling soup into the bowl and mix together, then mould it using your spoon into the soup. After some time, bring the moulds out and mix it again in the bowl and pour it into the soup and stir.
4. Stir regularly because it burns easily. Keep checking to know when the Egusi is done and not tasting raw. Check for salt and seasoning. Add more if necessary. If you’re using Bitterleaf, add immediately so it will cook with the Egusi.
5. If you’re using pumpkin vegetable, once the Egusi is done, add your cut pumpkin vegetables and stir. Give it a minute, stir again and turn off the heat.

Serving:
Egusi soup goes well with Garri.