Nigerian Egusi Soup With Beef, Fish, vegetables, Kpomo

melon soup with washed bitter leaf, fish, beef and kpomo
This soup was
called "an award winning soup" by one of hubby's friends after clearing his plate.

INGREDIENTS FOR MELON SOUP

  • Melon
  • washed bitter leaf
  • beef
  • Smoked fish
  • cow skin( kpomo)
  • palm oil
  • pepper 
  • onion
  • salt
  • crayfish
  • knorr cubes
  • water

 eba with egusi soup
COOKING STEPS

  1. We cooked the washed and salted beef in a dry pot, added some chopped onions and pepper, brought to a quick boil and then allowed to simmer.
  2. The kpomo was washed with salt, chopped and added for about five minutes before removing and keeping in another container
  3. When the beef got tender, more water was added with some more salt and seasoning to taste.
  4. Once it starts boiling, the ground egusi (melon) is poured in with some crayfish and then covered
  5. The egusi is allowed to boil before stirring, palm oil is added and covered again
  6. The washed and picked smoked fish and kpomo come in here. I Check for salt and cover again.
  7. The washed bitter leaf, which at this time is no longer bitter, is added sparingly with continuous stirring
  8. I checked for salt again, covered and allowed to boil for a few minutes before turning off the heat

 pot of egusi soup with a side of eba
Egusi soup is beat enjoyed with eba. Some people love it with pounded yam, but I prefer my eba.
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31 comments:

os said...

I am going to cook this one. I love, love your blog, especially seeing the meals you create and your simple, no-frills approach to cooking. You make it look so easy. Even if I don't comment often, please know that I'm always coming to read what new meals you have to showcase. me. Well done, my sister.

Eya said...

Thank you OS,and please remember to wash the bitter leaf again when you get home from shopping. The market women only wash a little, so, wash and chew a bit to ensure that you have removed all the bitter taste.

TIP: For those who can't find time to squeeze bitter leaf, boiling it removes the bitter taste. Put in a pot with much water and boil until it is no longer bitter before you drain out the bitter water. I prefer to squeeze it though.
Happy New Year OS!

Beauty Code Makeovers said...

Yummy Yummy ... another deli.. meal

How about frying the egusi with palm oil??? i cant really make egusi soup *cover face*

Eya said...

I fry my egusi with palm oil sometimes to vary the taste. Frying helps separate the water from the egusi in a way that makes the soup have tiny egusi lumps, which is good.

FRYING TIP:I Add water to the ground egusi and mix into a smooth free flowing paste before pouring into hot palm oil and stirring until I begin to see like tiny lumps separating from the oil.
This is then added to the boiling pot of soup.

Eya said...

Happy New Year B C Makeovers!

Beauty Code Makeovers said...

Thanks, learnt alot from your blog, God bless.. Happy new year...

Hannahs Haven said...

I always tend to make mine by frying with palm oil - thanks for the frying tip you just gave. I have always wondered whether this method would make the egusi soup have that raw taste that says it hasn't been well cooked? Not sure hence I remain with frying mine. I tend to use spinach as well.

Many thanks for your cooking posts and happy new 2013 to you.

Eya said...

Thanks for mentioning spinach, I will try it too. Ugu or afang (okazi) vegetable with egusi is great too. At what time do you add the spinach? In the middle or as a last ingredient?
Happy New Year HH.

Nollywood REinvented said...

lol @ award winning soup. Orah soup used to be my favorite back in Nigeria but nowadays, partly due to lack of Orah cooking resources, I seem to be leaning more and more towards Eguisi.

So far it has been a delicious and expensive lean... expensive in that that fufu weight is not a joke

Eya said...

Giving the egusi enough time to boil and cook well takes away that raw taste.

Roasting it in a dry pot with low heat while stirring until some begin to pop like pop corn before grinding, is another way of destroying that raw taste in egusi.

Myne Whitman said...

Immediately I saw the pic, I knew it was bitterleaf egusi, my mum's favorite. I cook it sometimes too, with this same method of boiling the egusi in the meat stock first. Kudos madam.

simply mee said...

*salivating* this is so not fair Eya!
Only you chop this ehn? *stillsalivating*.....ok ooo! issorit! :D

Happy year o!

platinum7 said...

I am going to try this method of cooking egusi,it looks so inviting. I always fry mine and i love the bitter taste of the bitter leaf so i don't boil after squeezing 'cos it takes me to another level entirely.......lol



I love your blog,kudos.

Eya said...

My dear sis, the fufu weight is not a joke o. I try as much as possible to make the fufu very small. I will learn to cook your favorite so that when next you visit Naija, it will be waiting for you.

Eya said...

Thanks Myne, recognizing meals is one quality of a good cook. Frying the egusi is a method I don't do often.

Eya said...

Thanks SM, truth is, I only ate a little o.

Eya said...

You love the bitter taste? That's interesting and healthy too. I don't fry always but when I do, I get a different great taste.
Thank you.

Hannahs Haven said...

I add the spinach at the very end to the egusi and leave it to simmer for only a few minutes.

Nife said...

Sometimes I mould the grounded egusi with onions and fry as small size balls in hot palm oil before gradually adding meat stock and other ingridients, I givse me more chewy lumps which I enjoy

Eya Ayambem said...

Thanks for sharing.

Anonymous said...

U can also pound or mix egusi wit hand(wit maggi, salt, onions) til d oil comes out, then u drop into meat stock in balls and cook till egusi is well cooked inside. It comes out in taste bursting chewy balls.

Ama calabar babe original

Eya Ayambem said...

This makes sense Calabar babe original. Thanks for sharing o.

Anonymous said...

Wow ur blog is awesome .omo

jite said...

Good morning aunty Eya, please I noticed you didn't use tomatoes in your egusi, I have seen a recepie with tomatoes in the past. I think I will try your method too. Looks inviting. Jite

Eya Ayambem said...

Thanks Jite, you know there are always many methods of cooking any dish.
I add tomatoes, only, when I want to serve the soup with boiled rice.

Eya Ayambem said...

Thanks Omo, please keep coming back.

Anonymous said...

Egusi is my best soup but it also makes me to suffer "APA AFO".
You know what that mean?

Anonymous said...

Gdevening aunty Eya,
My husband complained he was tired of our soups(yorubas) nd wanted soups frm oda tribes,had to go on d net nd I stumbled on ur blog abt 2wks ago nd I'm glad I did. I got to prepare dz egusi soup and ur edikakan nd my husband was rily happy,his comment-dz soup makes sense mehn. I was elated. I'm now soooo hooked to dz blog and go evrywhere wit my lil recipe book. I'm making afang and draw dz wkend,so help me God and aunty Eya. Thanks a bunch,God bless u plenty

Eya Ayambem said...

Don't worry, God will help you. The soups will turn out great. Thank you for sharing!!!

CN said...

Eventhough im an asian, but i like egusi so much... My husband is an african ^_^ will cook your method today as i always failed everytime i cook this dish. Oh sadd... Thanks...

Anonymous said...

Oh my Goodness -- just what I needed - my honey is coming to the States from Nigeria and he just lit up on the internet (we were skyping) when I told him about this....wow !!! Can't wait to try it !!!

Nichole - in Florida

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