This post is in response to a contest by 
Theme: What is your Favorite season?
Answer
Fufu and Egusi soup must be there. Everybody knows I am a foodie and a connoisseur of good foods, my taste buds are very active and across foods, it would always choose the best of the best for me.
Fufu and Egusi soup remains my all time favourite meal, there are other favourites but the one I eat with much respect is Fufu and Egusi soup....😅
This Egusi(melon) soup must be crowned with tripe, ponmo, beef, snail, goat meat, cow leg, I mean garnished with assorted meats and fish.
Fufu is a staple where I come from, made from fermented cassava, it is a meal which is cheap and sold everywhere, ready-made and hot. It has saved a lot of people from hunger so much that when you hear any neighbour asking for soup in the evening, you know they have bought fufu..😁 It digests slowly and stays in the stomach for a much longer period of time, so one does not feel hunger for a long time.
Everytime I eat this combo, it has this thing it does to me, it restores my system, especially if I've missed it for a day or two. You see this cuisine is so mouth watering that describing the taste would not do enough justice, but the taste of the pudding would always be in the eating.
Let me quickly share the recipe with you, starting with the ingredients below;
Palm oil
Egusi
Onions
leaves Ugu(pumpkin leaves)
Bitter leaves(washed)
Crayfish
Cooked beef, tripe, goat meat, cow leg, chicken, Kpomo
Cooked tripe
Dried catFish
Seasoning and spices
Bell peppers
Scotch bonnet
Salt to taste
Assorted meat stock
In a clean pot and dry pot, add some palm oil and allow to bleach just a little.
Chop the onions and add to the oil, fry.
Mix the egusi with a little amount of water to make a paste.
Add the mixture into the pot and stir on a low heat. Keeping stirring so it doesn't burn.
After stirring for about 3-5 minutes, add some amount of stock into the pot and allow to cook for another 5 minutes
Wash and Cut the ugu leaves into smaller pieces, wash the bitter leaves, grind or blend the scotch bonnet pepper and bell pepper and set aside
Add the blended peppers into the pot.
Add crayfish, ugu leaves, bitter leaves, assorted cooked meat and fish into the pot.
Add your seasoning, spices (parsley is one of the spices) and a bit of salt into the pot and allow to cook for about 5 minutes.
Talala! our delicious Egusi soup is ready. Serve with hot fufu either for lunch or dinner.😋