Melon soup, popularly known as egusi soup is wide known in almost all part of the world, it’s a delicious soup that can be eaten with any swallow such as eba, fufu, semovita, wheat and so on.

Egusi soup is my native soup and it’s usually eaten with cassava flour (fufu), this soup is served in any of our traditional occasions,to make the soup richer, we add Achara and molded egusi in it, it’s a very delicious soup.

Now egusi soup is popularly known and sold in almost every eatery, most people do not know how to prepare this soup and some people just what to find a different pattern in cooking egusi soup, but whatever the case may be, I want to help through it.

This guide here is for normal egusi soup that everyone can eat.

Step by step egusi soup preparation

Ingredients:

  • Two cups of grounded egusi (milk tin cup)with Usu in Igbo
  • One big sized stock fish
  • One big sized dry fish
  • Fresh fish (optional)
  • Crayfish
  • Dry pepper
  • Seasoning cubes and salt
  • Palm oil
  • Bitter leaf or pumpkin leaf (ugu)
  • Onion optional
  • Meat goat, chicken, turkey or beef

Its not really necessary to use turkey or chicken while preparing egusi soup but for lovers of chicken; you can use it but it will definitely change the taste of your soup.

Before you start cooking:

  • Wash the stock fish and dry fish, boil the stockfish with seasoning and salt.
  • Boil the meat with seasoning, pepper and onion in a separate pot, it will be good cooking it with the stockfish, but meat requires small quantity of water while stockfish requires a large quantity of water so boiling the meat and stockfish together can make your meat tasteless.
  • Taste the bitterleaf, if it’s bitter than you prefer, boil the bitterleaf for 3 minutes to remove the bitterness completely but if you don’t want the bitterness out completely, boil for just a minute. After that, slice the bitterleaf to your desired taste.
  • Slice the onions and set aside
  • Mix the egusi with water in a bowl until you get the thickness shown in the picture

How to prepare:

  • Get a dry cooking pot and pour in palm oil that’s enough to fry the egusi, don’t allow to heat for long
  • Pour in the onion if you chose to use onion
  • Pour in the egusi and turn gradually from time to time
  • The egusi should be dried as shown in the picture, then you pour in the stocks you already cooked, if your pot is burnt so badly, transfer the egusi to another pot so you won’t get that burnt taste in your soup
  • Add seasoning cubes, salt, pepper and crayfish
  • Add the dry fish
  • After pouring in the stocks, allow to boil for 5 mins and add the vegetable you chose to use, allow to boil for 5 mins and your egusi soup is ready.

Choose to serve it with fufu, eba, semovita, pounded yam or wheat.