Egusi Soup

🧂 Ingredients

• 2 Cups Egusi

  Melon seeds
• ½ Onion

  chopped
• ⅓ Cup Crayfish
• 2 Red bell Peppers

  Large
• 3 Large tomatoes
• 1 teaspoon Salt
• ½ teaspoon Whitepepper
• 2 teaspoon Seasoning powder
• 3 Cups Water
• 1 Cup Palm oil
• 2 Cups Chopped greens

  used spinach
• 3 Scotch Bonnets

  optional
• 1.5kg Combination of

  Beef, Smoked Fish, Tripe, Cow Skin or any proteins.
• 1 tsp  Salt
• 2 tsp Seasoning powder
• 3 cups Water

Instructions

• 1 In a pot or pressure cooker, boil cow skin, tripe and beef with salt, seasoning
  powder and water till tender. Then remove from broth, cut into chunks and set
  aside.
• 2 Using a processor, roughly process onion, tomatoes and bell peppers. Set aside.
• 3 Add melon seeds in a blender with some water or broth and blend till completely
  smooth. Set aside
• 4 In a hot pot on medium heat, add palm oil let it heat for 10 seconds, then add
  onion mix and let it cook for about 10 minutes till oil floats.
• 5 Add salt, seasoning powder, whitepepper and crayfish. Stir to combine.
• 6 Then add the blended egusi, then stir till properly mixed. Cover the pot and let
  it cook for about 15 minutes. Keep stirring from time to time so it doesn't
  burn. NOTE! At this point, you can add broth or water depending on how thick you
  want it.
• 7 After 15 minutes, add chopped greens, smoked fish, boiled proteins and stir till
  combined. Cook again for another 5 minutes.
• 8 Taste to adjust any seasonings, then serve hot with side of choice.

Nutrition Info