How To Prepare Melon Soup (Egusi)
Melon soup generally known as “Egusi” soup is a delicacy eaten by all tribes, although it is mainly eaten by the eatern region. It cannot be categorized as a particular ethnic or cultural food. It can be eaten with Eba, pounded yam, semovita, wheat or any other kind of swallow that one desires or chooses. It is gotten from a type of brownish seed and when peeled it becomes white. It can be preserved by drying on the sun in order to drain water in it.
The Egusi soup is a very tasty dish that cannot be resisted because its appearance and aroma are very captivating. It makes people to fall in love with its delicious taste. In this present day of ours it is normally served in ceremonies. This delicacy contains the six classes of food for example, the palm oil is under fat and oil group, water, the meat, fish e.t.c are under the protein group, vegetable is under the vitamins and the seed itself contains carbohydrates which makes it balanced and healthy for eating.
INGREDIENTS FOR PREPARING MELON SOUP.
- Palm oil
- Melon Seed(grinded
- Stock fish
- Vegetable: The ugu leaf and bitter leaf (optional)
- Salt for taste
- Seasoning cubes
Method of Preparation
Step 1: grind your melon seed, wash and cut vegetable, meat and other essential cooking ingredients and materials. Always remember to wash hands before cooking
Step 2: poor in the already grinded melon seed into a bow of a little hot water, add sliced onions and palm oil into it and then mix them up together, after mixing cover and keep it aside.
Step 3: put pot on fire and allow the pot to get hot first before you pour in your red oil. Allow it to bleacha little before you add your salt, pepper, onions and seasoning cubes. Allow to heat for 10 minutes and then pour in your water.
When the water is boiling, put into the mixed melon and cover (do not stir) after 20-30 minutes the crayfish, meat or fish are also added (already boiled meat) and allow to heat up
Step 4: after some while you stir before adding your bitter leaf or ugu leaf and allow to boil. Taste to know if the ingredients like the pepper, salt and seasoning cubes are moderate but if they are not, add a little and then stir and cover.
After 15-20 minutes you can now carry the pot down from the fire, it is now ready to be served with any type of swallowed that is desired.
Pounded yam is gotten from yam, botanical name Dioscorra Spp is one of the common form of swallow eaten by many tribes but particularly it belongs to the southern part or region especially the Ondo people but as time went by the other tribes became use to this form of food
The pounded yam is a very simple and straight forward from of swallow although a lot of energy is put in when pounding. The only things needed for preparation are yam and mortar.
METHOD OF PREPARATION
Peel off the yam and add into smaller pieces and then wash and put into a pot add water and put on fire to cook.
When the yam is ready, wash the mortar and then put the yam into it (according to how you can pound). Pound the yam very well such that it doesn’t have any atom of seed in it.
After pounding you can now serve for consumption with any soup of one’s choice.