Egusi is one of the most popular dish in Nigeria. It’s very tasty and nutritious and loved my many Nigerians. It’s usually prepared with vegetables like pumpkin leaf (ugu), bitter leaf, uziza leaf, waterleaf etc. To prepare egusi soup with waterleaf is not difficult at all. Vegetable like waterleaf possess essential nutrients healthy for you and also adds an amazing taste to your egusi soup. In this post you’re going to see how to prepare egusi soup with waterleaf and how to prepare egusi soup with ugu.
It’s very tasty, nutritious and also good for your body.
How to Prepare Egusi Soup with Waterleaf
1. Wash your stock fish and meat properly, put them in your cooking pot, season with onion, seasoning cube, a bit of salt and place on medium heat.
2. After some minutes empty the meat stock into a bowl and place that same pot on heat to dry or you use a different pot.
3. Pour some quantity of palm oil into the cooking pot and allow it to heat a little bit on a low heat. If you use prefer to use onion you can add your sliced onion now and fry (optional).
4. Then pour your blended egusi (melon seed) into the palm oil to fry.
5. Stir the blended egusi continuously while you’re frying it to keep it from burning. Keep frying until the egusi becomes sticky.
6. Cut and wash your fresh water leaves and pour them into the pot. When you do this don’t add any water yet, just keep frying and stirring the waterleaf until water comes out of it.
7. When the waterleaf releases it’s whole water, add your seasoning cubes, salt to taste, your blended crayfish and any other ingredient you use for your egusi then you give it a good stir.
8. Now go ahead and pour in the meat stock you prepared in step 1 and give it a proper stir so everything combines appropriately. You can also add a little quantity of water to it if the one from the meat stock is not enough but be careful not to overdo it.
9. Cover your pot and allow it to steam for a few minutes then turn of your heat.
That’s it! your egusi soup with waterleaf is ready, very simple right? serve with correct fufu, pounded yam, semovita or garri very delicious. If you enjoyed this recipe don’t forget to share to your family and friends that might need it.
1. Cut and wash your goat meat, kpomo, stock fish and any other meat you would like to use. Season with seasoning cubes and sprinkle a bit of salt put them in your cooking pot and place on a medium heat to cook for some minutes.
2. After cooking for some minutes pour the meat stock into a bowl and keep it aside.
3. Place that same pot on low heat to dry, then pour some quantity of palm oil and allow it to heat up a bit.
4. Add your blended onion to fry a bit (optional), then pour in your grounded egusi (melon seed).
5. Stir your egusi continuously while frying it to keep it from burning. After about 10 minutes, pour in your meat stock (goat meat, kpomo and stock fish) then stir for about 2- 3 minutes to combine everything properly.
Note: You can add more water if your meat stock is not enough but be careful not to overdo it.
6. Allow it to cook for about 1- 2 minutes then add your grounded crayfish, pepper, seasoning cubes and sprinkle some salt to balance the taste, stir to ensure everything is appropriately combined, cover your pot and cook for about 10 minutes.
Tip: While your egusi is cooking, use this time to cut your vegetable(ugu) leaves, wash it to remove germs and get it ready.
7. After about 10 minutes pour your vegetable(ugu) leaves, stir for about 30 seconds and turn off your heat immediately.
Your nutritious and mouth watering egusi soup is ready to serve! Enjoy with fufu, pounded yam, garri or semovita.