I know many of my readers love to eat fufu, eba, pounded yam with Egusi soup in the igbo woman's canteen close to you because of the delicious taste of the Egusi soup and the sweet aroma. follow this recipe and i bet u will cook the soup perfectly. Let's get started. Ingredients
Little Water Leaves (Sliced)
Little Bitter Leaves (sliced)
Ugu leave (pumpkin leaves)
(Egusi, Scent Pepper, Orsu, Crayfish) Grind them together
Stock fish
Dry fish
Beef
Ponmo (sliced)
little red pepper ( grinded) optional
Seasoning cubes
Things to do before cooking the soup.
1. Grind the Egusi, Scent pepper, Orsu and crayfish together in a dry mill.
2. Wash and slice the vegetables separately.
3. Debone the dry fish and soak in water for 30mins,
4. Season and boil the meat and the stock fish and dry fish, that is if the dry fish is very tough. Set aside the water used in boiling the meat, dry fish and stock fish.
Cooking Method.
1. Pour the palm oil in the big pot to be used and set on fire, add the sliced water leaves and bitter leaves and the grinded egusi into the pot on fire And start stirring frequently on low heat. Keep frying till the egusi start sticking to the bottom of the pot.
2. Pour the hot stock gotten from meat, stock fish etc little by little while stirring together. when you have exhausted the stock and the soup is still too thick add more water.
3. Add the ponmo, stock fish, dryfish, beef and the grinded rodo(if using). Stir together. Leave to cook for awhile.
4. Add the seasoning cubes and salt to taste
5. Add the sliced ugu leaves.
6. Taste to see if it needs any of salt, seasoning cube or pepper, add if necessary, if its okay then its ready.
Yummy...
Try this and let me know how it taste.
Cheers.
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