200g ground pumpkin(egusi) seed
400 gr beef-best cut and Shakicow tripe
50 gr stockfishcooked and boned
3 spoons ground dried crayfish
1 bunch small ugwuor bitter leaves
50 ml palm oil
2 seasoning cubes
1 small onions
4 large fresh tomatoes
1 teaspoon ground chilli powder
This Igbo style melon seeds soup is traditionally made with a variety of ingredients such as dried fish, assorted meats and condiments. There is a distinct taste in this dish due the higher proportion of melon seeds and leafy vegetables sparingly used.
How to Make Egusi Soup:
- Cut the beef into bite size pieces, season with 1 chopped onion and 1 seasoning cube. Add half a cup of water and boil for about 10 minutes or until tender. Set aside.
- Mix the ground egusi in half a cup of water. Set aside. Also blend the tomatoes, 1 onion and chilli. 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 blend and stir well. Add the ground crayfish, second seasoning cube and stockfish.
- Add 2 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 finely slice the ugwu leaves. Add to the simmering soup and stir in. Continue to simmer for a further 5 minutes to allow the vegetables to soften. Serve with cassava fufu or garri.
Note: You may need more palm oil; You want the quantity of palm oil that will turn every grain of the ground egusi yellow. If you use chicken, please do not use dry fish and stockfish because those two can’t co-exist with chicken. If you’re using bitterleaf, add it a bit earlier because it is a tough vegetable.