Igbo traditional melon (egusi) soup is prepared in almost every home an Igbo person has ever-lived in. Egusi soup has a distinct taste and has been proven to be high in good fats which provide essential fatty acids needed for healthy brain function, skin, nails and hair.
Ask any Igbo woman about Egusi soup, and she’ll tell you preparing Egusi soup takes her approx. 50 minutes to fix. Let’s see how Igbos go about preparing Egusi soup:
- Ground melon (egusi) seed
- Fresh beef
- Cooked and boned stockfish pieces
- Ground crayfish
- Small bunch of ugu (pumpkin) or bitter (onugbu) leaves
- Palm oil
- Seasoning cubes
- Medium sized onions
- Large fresh tomatoes(optional)
- Ground pepper powder
- Cut the beef into bite size pieces, season with sliced onion and seasoning cube. Add half a cup of water and boil for about 10 minutes or until tender. Then aside.
- Mix the ground egusi in half a cup of water. Set aside. Also blend the tomatoes, onion and pepper. Set aside.
- Heat the palm oil in another pot and add the egusi mixture. Stir well and allow the egusi to fry a little.
- Then add the ground crayfish, second seasoning cube and stockfish.
- Add some cups of water and allow to cook for 5 minutes. Then add the boiled meat and stir. Turn heat down and simmer for a further 2 minutes.
- Wash and add your finely sliced the ugu leaves to the simmering soup and stir.
- Continue to simmer for another 5 minutes to allow the vegetables to soften.
- Serve with pounded cassava or garri, semo.