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Egusi (melon) soup is the most popular Nigerian soup and its eaten by any tribe in Nigerian. Preferably with fufu or pounded yam. There are several methods to preparing the soup peculiar to different tribes. Below I'll show you a regular mood of preparation.

Ingredients

• 3 cups egusi (dried egusi seeds)
• 1 cup palm oil (red oil)
• 3 tbsp cup grounded crayfish
• Traditional seasoning; locust beans,
ogiri okpei, dawadawa (optional)
• Vegetable; Nigerian pumpkin leaves,
bitter leaves or spinach
Pepper and salt to taste
• Seasoning cubes; Maggi/knorr
• Meat:
• Beef/goat meat
• Turkey/chicken
• Shaki (cow tripe)
• Kpomo (cow skin)
• Fish
• Dry fish
• Stock fish

Preparation

1. Wash meat and cut, add it to the pot, season with salt, bouillon cubes and
   other meat seasoning and cook on
   medium heat with little or not water till done. Allow the meat to cook with
   steam, this makes it extra juicy. Soak the fish in warm water, wash and debone
   them when soft – break them into
   sizeable chunks and cook with the meat.

2. Get other ingredients ready while the meat is cooking: Grind the egusi with a dry mill/blender – keep dry. Separately grind the crayfish and dry pepper, set
   aside. Wash the vegetable to be used,
   cut into tiny pieces and set aside.

3. Heat the palm oil in another pot and add the ground egusi and stir fry
   mixture. Add the ground crayfish and
   dry pepper – stir well and continue to
   fry. Then traditional seasoning (ogre
   okpei/iru), add Maggi/Knorr.

4. Add the meat stock/broth and stir well with the fried mixture. Cover the pot
   and allow to cook for about 20 minutes, stirring at intervals to avoid burning. If the soup is too thick, top up the water when necessary to bring the soup to a consistency you like. Add salt and adjust for desired spices/ingredients if
   necessary.

5. Add the cooked meat and fish, stir very well. Add the vegetable of your choice, stir and cover pot and leave to simmer for about 10 minutes.
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