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How To Cook Ugwu Melon Soup With Pounded Yam

ugwu melon (egusi) soup
Melon vegetable soup is very healthy. I can take the soup alone without foo foo or any swallow and still feel full and satisfied. This soup cooks fast. The reason
I add melon early is to give the melon enough time to cook. Sometimes, I fry the egusi in palm oil before adding to the soup. That way, the egusi becomes a bit lumpy. At other time, I add a little warm water to the egusi (melon), stir and mix or pound until oil begins to come out of the melon before dropping in tiny lumps into the pot of soup.

This egusi vegetable soup can be served with Eba, Starch, semo, poundo or not too soft Amala. This soup is much, can serve up to 10.
ugwu melon soup with pounded yam
 Some ingredients
Ingredients:
  • ground melon 4 cups
  • goat meat 1 1/2kg
  • fluted pumpkin  vegetables (ugwu)
  • smoked fish1 large
  • stock fish 1 pack
  • palm oil
  • seasoning cubes 2
  • salt
  • onions 1 small
  • pepper 2 large
  • crayfish 1 cup
  • water

frozen goat meat kept to thaw
boiling goat meat with onions, salt and ground pepper
adding water and seasoning o the stock
add ground egusi (melon)
 Cooking Directions:

  1. Boil washed goat meat with salt, pepper and onions for about 10 minutes
  2. Add water if you notice pot is drying up. Add seasoning cubes Check for salt
  3. Add stock fish,  melon and crayfish when meat stock begins to, boil
  4. Allow egusi to cook for about 8 minutes before adding palm oil and washed periwinkles, stir, check for salt, cover to boil till you are satisfied with the thicknness of the soup  and taste of the melon
  5. Agg the ugwu vegetables, stir and leave for about 3 minutes before turning off the heat. Leave soup pot open so that the heated pot does not continue cooking your green vegetables.
  6. Serve with your foo foo or any swallow.
Remember that egusi vegetable soup tastes better after one day, so, cook much and save the rest.

add washed stockfish and smoked fish
add ground crayfish
add palm oil 
add periwinkles (mfi)
stir and check for salt
add washed ugwu (fluted pumpkin)
stir ugwu in and check for salt
stir, check for salt and add if needed 
ugwu egusi soup with soft smooth pounded yam
Washed bitter leaf or hot leaf (uziza) can be used in place of ugwu leaves. Adding cow skin (kpomo) will bring added pleasure when devouring this tasty soup.
Enjoy!
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44 comments:

  1. Anonymous9:55 AM

    I love this post, It reminds me of those days I was still a bachelor. I cook exactly like this, am a very good cook. But My wife doesnt and I have indirectly try to teach her but she wont take that from me. Dunno how she can learn from your tips.

    ReplyDelete
    Replies
    1. Oga, your reply is down, after Myne Whitman's comment...

      Delete
  2. I saw you post in my email and looking at the first photo. hmmm! I felt like eating ugwu soap. Nice one. Pure CSS Scroll Up Button For Your Blogs

    ReplyDelete
  3. This is too much Eya, I must be your guest one day, lol... I love this recipe

    ReplyDelete
    Replies
    1. Hahaha! I'd feel honored to have you as my guest, Myne.

      Delete
  4. Hi Anonymous, thanks for reporting her. She will learn indirectly from this blog. Just tell her that you discovered something shed like, then give her the blog address. Do not read the blog together with her unless she invites you.

    RULES TO FOLLOW:

    1. Do not compare her cooking to any post you see here. We all have our different methods of cooking that work for us.
    2. Do not tell her that you want her meals to taste or look like the ones on the blog, **leave her to make that decision herself.
    3. Any day she prepares any food from this blog recipes, compliment her cooking without making mention of the blog.
    4. Nothing more to add.
    5. Oga, You hear me so?

    ReplyDelete
    Replies
    1. Anonymous10:34 AM

      Great advice, my hubby cooks better than me though!

      Delete
  5. This comment has been removed by the author.

    ReplyDelete
  6. Anonymous11:06 AM

    aunty alwaysonpoint Eya, tank u so much for dis post, I'm sure d life of my egusi soup wil change cus its bn notin bt terrible **wink** keep up d good work dear.

    ReplyDelete
  7. Anonymous11:06 AM

    aunty alwaysonpoint Eya, tank u so much for dis post, I'm sure d life of my egusi soup wil change cus its bn notin bt terrible **wink** keep up d good work dear.

    ReplyDelete
  8. Anonymous11:45 AM

    D spelling is "Ugu" and not "Ugwu". Dey both hv diff meanings, "Ugwu" is a name in Igbo n most Enugu pple use it as der surname while "Ugu" is a vegetable I.e fluted pumpkin. Nice dish though, kip up d gud work.

    ReplyDelete
    Replies
    1. Oh, I see. Ugu, issorait thank you Anonymous.

      Delete
    2. Anonymous1:47 PM

      U are welcome.

      Delete
  9. Anonymous12:38 PM

    For me, this soup looks too watery sha, but i guess some people like their Egusi soup watery like this.

    ReplyDelete
    Replies
    1. When soup is too thick, I can't swallow with ease. My soup has to have some sauce in it for easy swallowing of my foo foo.

      Delete
  10. Anonymous1:28 PM

    Iv always bn taught this is d only way 2 cook Egusi soup. That's wif ugu.
    I'm curious at 2 wat other leaf ppl use if dis is der 1st time knowing abt d use of ugu!
    Or do ppl cook it wifout any leaf?
    If not, wat other leaf?
    I don't mind trying wateva method meself!
    P.s...I'm inlove wif Eya (plenty Homo)...
    I have bn bookmarking till my finger falls off! Lol
    Billie jean

    ReplyDelete
    Replies
    1. Queen Bee2:17 PM

      @Billy,u can cook egusi with bitter leaf,or green or even waterleaf!
      Aunty Eya would tell u others these are the ones common dou.

      Delete
    2. @Billy, there is a post on Egusi with bitter on this blog. You can use any vegetable you like even hot leaf (uziza).

      Delete
  11. Queen Bee2:44 PM

    Aunty Eya,I had to go out for lunch immediately I opened ur page dis afternun!and ofcourse this is what I ordered for!...TAnx for making mi suddenly hungry!
    But I noticed u didn't fry the egusi as u said in the write up?did u just pour it like that and is it to produce a different output?

    ReplyDelete
    Replies
    1. Hope you enjoyed your lunch. Sometimes I fry to get a different flavour and for tiny egusi lumps. I poured this one into the stock without frying.

      Delete
  12. Anonymous3:12 PM

    Pls aunty Eya, can u make a food menu for my 17months old baby? I want him to get all d nutrients he needs as a growin child but don't know hw to go abt it,tenks in advance.

    ReplyDelete
    Replies
    1. Pls kindly give that baby everything you eat apart from too much pepper. Make draw soups with soft swallow and watch your baby perform wonders with the food.

      Delete
    2. Anonymous6:17 PM

      Ok. Tenks a lot for d tip,I will do just dat. M sooo givin him d draw soup n swallow n I hope he likes its n performs wonders lyk u said oooo n oda foods too. Tenx once more.

      Delete
  13. Nice one aunty Ojay,almost same method I use in cooking na own egusi. But I prefer mine thick and with enof crayfish.
    Plz aunty Ojay for how long,I mean d actual duration u can leave d egusi on fire before adding other ingredients,coz dats d part dat confuses me. Above u said 8mins but I doubt if its owk for d egusi itself to be done,coz if its not done it causes purging.

    ~BONARIO~says so via NOKIA3310

    ReplyDelete
    Replies
    1. You are right Bonario, Between 8 and 15 minutes should be OK naa.

      Delete
  14. Aunty Ojah nice one, I am learning well from ur blog. Btwn
    A reputable Logistics/Project Management Company is currently recruiting for over 10 positions. Qualifications: OND, BSC and above. Send ur CV to boulevard.invigoration@gmail.com latest March 3rd 2013. N.B The SUBJECT of your email should be 7B1....Very attractive pay package. U neva know who needs it. So Rebroadcast.

    ReplyDelete
  15. I'm soooooooo making this soup tomorrow! It's my favourite.

    ReplyDelete
  16. Yay! another of my fav! Haba! dem send you come Eya! :D
    I like bitter-leaf with it aslo, to give it that bitter-sweet flavour :D

    ReplyDelete
    Replies
    1. Maybe na Baba God send me o.

      Delete
  17. Hi Eya,
    Have you got your cookery book published yet? Nice to pop over again. I have been trying to be on some sort of a diet, don't mind so much in Winter as I can cover up all my bulges. I like your sense of humour Eya, you remind me of someone I knew in the last town I lived in, you could almost be sisters in lots of ways.

    ReplyDelete
    Replies
    1. Hi Brenda, good to see you again. Lol @you not minding a little more @winter. For the cookery book,, I am thinking of gathering more recipes before the book thingy.
      How about you Brenda? Are you done with your book?

      Delete
  18. I am loving those periwinkles o! Preparing this tomorrow. Thanks Eya, Great work!

    ReplyDelete
    Replies
    1. Hi Trendy Sturvs, how did your cooking go?

      Delete
  19. Nenye Osey-Nwoko7:02 PM

    I just made this. But I fried my egusi sha,and I used beef. Thanks Aunty Eya for another yummy post. Well done!

    ReplyDelete
    Replies
    1. omotayo9:07 AM

      Aunt Eya, anything am checking this blog, I go hungry.. This meal is tantalizing but I don't know Ђơ̴̴̴̴̴̴͡ω 2 pound yam Ɣ am from Ondo state. Any other way apart from poundo yam cos I hate that 1, it doesn't taste like †ђξ real pounded yam.
      I need 2 visit Ɣ☺ΰя home during my next leave. Nice job ma'am

      Delete
    2. Thanks too Nenye.

      Delete
  20. Ma... I do not know how to make the one u fry the egusi with hot oil to make it lumpy. Can u please teach how to do it using the frying method. Thanks. :)

    ReplyDelete
  21. Ok Kayinsoola, mix the ground egusi with a little water before frying in hot oil. While frying the water begins to dry up and form lumps in the egusi.

    ReplyDelete
  22. Anonymous4:39 PM

    Eya oh.hmm thank you.I'm a young wife with a son but I hate cooking because my husband doesn't like to eat, he watches his diet like crazy but ever since I stumbled on your blog thru LIB, I have been hooked, I tried your crispy chicken, melon soup and a new way to prepare fish tomatoes for stew all in one day.thank you so much for reviving my lovelorn cooking pls keep up the superb work.

    ReplyDelete
  23. That is just awesome thing to share here. I am new to your blog but loving your writing skills.Some very vital things to bear in mind.Thanks for Sharing

    ReplyDelete

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