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Learn How to make Egusi soup
Learn How to make Egusi soup

Before you jump to Learn How to make Egusi soup recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen area Could save you Dollars.

Until fairly recently any person who portrayed concern about the wreckage of the environment raised skeptical eyebrows. That’s a thing of the past now, with everybody being aware of the problems besetting the planet and also the shared responsibility we have for turning things around. Unless everyone begins to start living more environmentally friendly we won’t be able to resolve the problems of the environment. This should happen soon and living in ways more friendly to the environment should become an objective for every individual family. The kitchen area is a good starting point saving energy by going a lot more green.

A lot of electricity is actually wasted when fridges and freezers, both heavy users of electricity anyway, are not operating efficiently. If you can get a new one, they use about 60% less than the old versions that are more than ten years old. The proper temperature for food is 37F inside the fridge and 0F in the freezer, and sticking to these will use much less electricity. Checking that the condenser is clean, which means that the motor needs to run less often, will also save electricity.

As you can see, there are plenty of little things that you can do to save energy, and save money, in the kitchen alone. Green living is not really that hard. A lot of it truly is merely using common sense.

We hope you got benefit from reading it, now let’s go back to learn how to make egusi soup recipe. You can have learn how to make egusi soup using 12 ingredients and 7 steps. Here is how you achieve that.

The ingredients needed to prepare Learn How to make Egusi soup:
  1. Get 5 cups (550 g) Egusi (Melon) seeds
  2. Get Palm oil : Half litre
  3. Use Protein : Beef,kpomo,Cow leg, Shaki (cow tripe),Fish: dry fish
  4. Prepare Ground crayfish
  5. Get Pepper : Yellow pepper preferably or Red pepper /black pepper
  6. Take to taste Salt
  7. You need Onions
  8. Get Vegetable: Nigerian pumpkin leaves aka ugwu or bitter leaf
  9. Provide Stock cubes to taste (3 - 5)
  10. Prepare Tin tomatoes (optional)
  11. Prepare 1 small ogiri okpei (optional)
  12. Provide Onga soup spice (1-2 satchets)
Instructions to make Learn How to make Egusi soup:
  1. Wash your protein of choice, stock fish,Kpomo,dry fish. Put in a clean pot then spice it with sliced onions and stock cube. Cook it till meat is soft. Then bring down from fire.
  2. Pour the red palm oil into a dry pot and set on the stove to heat. As soon as the oil melts(don't allow it bleach,it should just turn translucent),add the sliced onions and tin tomatoes,fry for sometime,add the ground egusi,pepper and iru to the mix,then fry. Mix the ground egusi with oil till every grain of egusi turns yellow.
  3. Stir the egusi on low to medium heat. Keep stir-frying for about 10 minutes.
  4. Add the meat/fish stock (water from cooking the fish and meat) then stir the egusi. still too thick, you can add hot water in the same way till you get the consistency you want. If your choice of vegetable is bitter leaf, add it at this time.
  5. Cover the pot and cook for 20 minutes, stirring at intervals. Also, top up the water when necessary. If you don't stir it, it will burn. Cooking time for egusi soup is 30 minutes, else the soup will not taste nice. Also, egusi that is not cooked long enough may cause upset stomach. The egusi is done when you notice that the oil has separated from the mix. Then add your meat and stockfish
  6. Add the ground crayfish(reason it's added now is so it doesn't burn the soup). Stir and add the Nigerian pumpkin leaves  (if that is what your using, You could also use both)
  7. Add your seasoning, salt if necessary. If it is too thick, add some water to bring it to a consistency you like. - 9. Cover and leave to simmer and it is done! - It's perfect with Pounded Yam. You can also serve it with Eba (Garri), Amala, Semolina Fufu,  or Cassava Fufu.

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