|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 reasonI 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|
- 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
- onions 1 small
- pepper 2 large
- crayfish 1 cup
|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)|
- Boil washed goat meat with salt, pepper and onions for about 10 minutes
- Add water if you notice pot is drying up. Add seasoning cubes Check for salt
- Add stock fish, melon and crayfish when meat stock begins to, boil
- 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
- 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.
- 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|