Thursday, 25 December 2014

Egusi Soup



Ingredients:

Stock fish, Shaki (towel) and goat meat, water stock, palmoil, crayfish, 4cubes Maggie,
pepper, salt, onions for cooking the meat, pumpkin leaves, freshly grinded
egusi (melon seeds).


Method: 


Wash the stock fish then put it in boiling water to cook for about 30 mins, then  boil the shaki for 30mins when it starts to coil, season the meat and leave it to boil for 15mins then combine
it with the stock fish and shaki for proper cooking and seasoning, put a cooking spoon of stock water into a separate pot then add the egusi to boil for 15mins until thick then add another cup of water to allow the egusi to cook for another 9mins when u will see oil separation, add the water leaves or sliced pumpkin leaves or both, then add 3 large cooking spoons of palm
oil, 3 table spoons of crayfish, the stock water and meat with shaki and stock fish all poured in. Let cook for another 15-20mins then serve with white rice or any of your favorite starch to devour.



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