Image Credits: Cookwithkemi
Egusi soup is one of the most common soup in Nigeria. There is hardly a Nigerian party where semo or amala will be served and egusi (melon) soup will not be served alongside
Well, if you have been following my web blogs, you would have discovered that we have quite a number of melon soup recipes written out for you. We have the oil-free egusi soup which I call egusi pepper soup, the fried egusi soup ( where egusi is fried in palm oil before adding all other ingredients, egusi n ogbono soup combo and also the egusi (melon) and okra soup combo. You can click on any of the links to view the method
But today, we will be cooking Nigerian Melon (Egusi) soup – the caking method
This is one of the commonest methods that a lot of tribes all over the nation Nigeria are quite comfortable with plus I learnt that melon soup is called Miyan Gushi in Hausa. Miyan means soup and Gushi (melon). And I got a Yoruba sis who can make melon soup- caking method with her one eye closed. lol!
So let us cook…
Ingredients for Nigerian Melon Soup – Caking Method
- 2 cups of melon seed
- 1 cooking spoon palm oil
- 2 tablespoon ground crayfish
- 1 teaspoon chilli pepper
- Dry fish
- I wrap of iru ( locust beans)
- 2 seasoning cubes
- Salt to taste
- Vegetables- bitter leaf, pumpkin spinach OR efirin( scent leaves)
- Soak the dried fish and stock fish in warm salty water for about half an hour. Note: if you are using hard part of the stockfish like the head, please boil with the meat. When soft, debone the dry fish and shred into smaller pieces
- Grind the melon seed into powder
- Wash the vegetables to be used and slice into pieces. If you are using bitter leaves, for instance, you will need to wash the bitter leaf to rid it of its bitter taste
Do you know its juice is a fantastic herb? Check its various uses and benefit to your health here’s
Methods of Preparing Nigerian melon soup
Boil the shaki (cow tripe) – it is the harder part of the meat so it goes into the pot first. Add stockfish, water, salt and a cube of seasoning. Allow boiling till shaki is soft, then add the beef and ponmo and cook on medium heat till beef becomes soft
As soon as all the content of the pot is done,( at this time the water(stock) level might have gone down, so add a cup of water, pepper, iru, crayfish and the melon powder. Stir together and cover the pot and allow to cook until the melon cakes. Watch closely though because it tends to burn.so stir occasionally
After about 10 minutes, check for the water level, because at this time you would have a thickened soup, so add water to your own consistency. I like mine a slightly thickened ( in between thick and light). Add the palm oil
Cookwithkemi hint.. note that egusi has its own oil, so this method requires little oil
Taste, add salt and a seasoning cube. Here, add your washed bitter leaf or efirin at this stage. Allow cooking for further 5 minutes
But, if you are using spinach or pumpkin leaves(which are softer leaves), you add them into your pot at this stage. leave for 2 minutes, for the vegetables to steam then put off the heat
Serve with Eba ( Garri), pounded yam or any swallow of choice.
You can even serve over rice or spaghetti
What do you think?
So if you do decide to use this caking method to cook your next melon soup, do let us know by leaving us a comment on this page. thank you.
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