I welcome you all to another edition of Creative Sunday, I wish us all a prosperous and productive week, today I will be showing us how I prepare one of the Nigerian delicacies.
Egusi soup is one of Nigeria’s most loved soups. It’s delicious and perfect with any swallow of your choice it can be eba, pounded yam, or semo. I made egusi soup using simple ingredients I had at home. I even blended my melon seeds myself. Let me share the step-by-step method.
INGREDIENTS USED
💓2 cups of melon seeds
💓Fresh ugwu leaves
💓Smoked fish
💓soft cowskin
💓Locust beans
💓Peppers
💓1 medium onion
💓Palm oil
💓Salt
💓Seasoning cubes
PREPARE YOUR INGREDIENTS
First, I picked my melon seeds and blended them using my blender until smooth. If you are doing this at home too, make sure your blender is dry before you pour in the seeds. After blending, I set the melon aside.
I washed the smoked fish carefully to remove any hidden sand and deboned them gently. I also washed the cowskin and diced it into small, chewable pieces. Then I rinsed the ugwu leaves properly and set them aside. Next, I blended the fresh peppers and onion together. I didn’t make it too smooth because I like seeing tiny bits of pepper in the soup.
START THE COOKING
On a small plate, I mixed the blended melon with a little water and salt to form a thick paste. I placed my pot on the cooking stove and added palm oil. I allowed it to heat up slightly, just warm, not bleached.
After that, I used a spoon and gently dropped the egusi paste into the pot in small lumps. I didn’t stir immediately. I covered the pot and allowed it to cook on low heat for about five minutes. This method helps the egusi to form little clumps inside the soup. After five minutes, I opened the pot and gave it a gentle stir. I added a little water to loosen the soup because egusi thickens very fast.
ADD THE BLENDED PEPPER
After frying the melon for some minutes, then I added the pepper and cover to cook for another minute before introducing other ingredients to it, after some minutes of cooking, I added the locust beans and stirred well. Then I introduced the smoked fish and diced cowskin into the pot. I stirred everything together and allowed it to cook for another five minutes so that the fish and kpomo could absorb the flavor. I also added my seasoning cubes and a little salt at this point, stirring everything nicely.
FINAL TOUCH WITH UGWU
Finally, I added the shredded ugwu leaves. I stirred them in and allowed the soup to simmer for just a minute on low heat. Ugwu cooks quickly and helps the soup stay fresh and green.
My egusi soup was ready, It was thick, rich, and full of smoky, delicious flavor. The soup came out so tasty. I enjoyed it with hot semo, and it was a perfect meal. I hope this video is helpful
▶️ 3Speak