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In this post I will be sharing with you how I made some melon soup. This is a soup that can be enjoyed by every member of the family and it is made with rich African ingredients. This soup can be prepared using about three methods and they all taste absolutely delicious at the end. It is important to cook the soup very well to avoid purging. If the soup is half done or eaten in excess it may lead to running stomach.
Ingredients
- 1 cup Egusi/Melon
- Ugu leaves
- Chicken
- Stock fish
- Cow skin (ponmo)
- Palm oil
- Crayfish
- Onions
- Scotch bonnet
- Seasoning cubes
- Locust beans
- Salt
Step by Step
- We will start by washing and blending the scotch bonnet and onions with some locust beans and set it aside.
- Meanwhile, you should already have precooked your chicken, cow skin (ponmo) and stockfish. We will be making use of some of the stock to make the soup.
- Next, wash your ugu leaves and slice it into your desired sizes but it is best when thinly sliced.
- Now, in a pot add some of your chicken or beef stock, then toss in your beef, chicken, cow skin (ponmo), cow tripe, stockfish into the pot.
- Next, add the blended scotch bonnet peppers, onions and locust beans into the pot and cook for about 7 minutes.
- Next, add palm oil into the pot and allow it to cook for another 3 minutes then add your egusi that has been grinded.
- The egusi must have been mixed with some water to form a thick paste. Then add your seasoning cubes, salt and palm oil if necessary.
Be cautious of the quantity of salt and seasoning cubes because you have already seasoned your chicken or beef stock.
- Then add your ugu leaves that have been sliced and leave it to simmer for some minutes before you take it off the heat.
- Your delicious egusi soup us ready.
- It can be enjoyed with pounded yam, fufu, garri, amala and so on.
Thanks for reading and see you in my next one.
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