You can almost taste this amazing soup just by looking at the photo. Egusi soup is full of nutritious goodness with the use of melon seeds, bitter leaves and pumpkin leaves.
1 cup blended onions about 3- 5 and fresh chilies, to taste
4 cups egusi melon seeds, ground or milled - BUY NOW
1⁄2 – 1 cup palm oil - BUY NOW
2 teaspoons fresh Une Iru, locust beans - BUY NOW
Salt to taste
Ground crayfish to taste - BUY NOW
7– 8 cups stock
Cooked Meat & fish quantity and variety to personal preference
2 cups cut pumpkin leaves
1 cup waterleaf cut
3 tablespoons bitter leaf washed
Prepare the egusi paste:
Blend egusi seeds and onion mixture. Set aside.
MAKE THE SOUP:
In a large pot, heat the palm oil on medium for a minute and then add the Une.
Slowly add the stock and set on low heat to simmer.
Scoop teaspoon size balls of the egusi paste mixture into the stock. Be sure to keep ball shape.
Leave to simmer for 20 – 30 minutes so the balls cook through.
Add the meat and fish and other bits which you’d like to use.
Add cut-up pumpkin leaves.
Add the waterleaf.
Stir and put a lid on the pot and allow cook for 7–10 minutes, till the leaves wilt.
Add the bitter leaf. Leave the lid off while the cooking finishes for another 5-10 minutes.
Stir, check seasoning and adjust accordingly.
You can pair this soup with many dishes including rice, eba, iyan or my favourite pounded yam. Find these in Mama Junior's shop.