Lumpy Egusi Soup Recipe

Egusi soup is made from melon seeds, this soup is very popular amongst many Nigerian families as it is easy and doesn't take much time to prepare but most people always desire the lumpy type (seedy type) and that's exactly the recipe we are putting up here today............  Enjoy and please don't forget to drop your comments *wink*

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Ingredients: 

Assorted meat of choice, 2-cups of blended egusi, fresh pepper, fresh tomatoes (about three to four would be just fine), blended crayfish, dry or smoked fish, kpomo (Cow skin), ugu leaves, vegetable oil, palm oil, medium size onion, salt and seasoning to taste.

Directions:

1.     Cut meat into desired sizes, wash, add some salt, onions and seasoning then allow to boil for about 30-minutes or more depending on how tender your want the meat to be.

2.     Blend the tomatoes and pepper to a smooth paste (Avoid making it watery).

3.     Rinse ugu leaves then slice

4.     Boil some water and pour in the egusi, using a spoon turn until it becomes a consistent paste and set aside for frying.

5.     Place on medium heat a pot and pour in two cooking spoons of vegetable oil and allow to heat up a bit then fry egusi paste cutting in small ball shapes then fry for about three minutes

6.     Add in the blended tomato paste into the frying egusi and stir, continue stirring for two minutes.

7.     Add in ½ cup of water and continue to stir so as to break up the egusi lumps into smaller pieces.

8.     At this point add in every other ingredient including the blended crayfish and taste for salt/seasoning to see if it is ok.

9.     Finally add the palm oil and allow to boil lightly for about ten minutes

Your Egusi soup is ready; you can serve with pounded yam, eba, wheat, amala, etc.