See how to Prepare Delicous African Egusi Soup

 

Ingredients
Melon or egusi seed (200g)
Lamb or beef meat
Cooked and boned stock fish pieces (50 g)
Ground dried crayfish (3 Tablespoon or 45ml)
1 small bunch of Ugwu or bitter leaves
Palm oil (50 ml)
2 Royco Cubes, Onions (1 small one)
Fresh tomatoes (4 large ones)
Ground chilli powder (1 tablespoon or 5ml)
Salt to taste


Preparation Method
Cut the meat from your lamb or  beef into small cubes, season with one chopped onion and one cube of your favourite Royco.
Add half a cup of water and boil for about 10 minutes or until meat is tender.
Set aside. Mix the ground egusi in half a cup of water. Set aside.
Blend the tomatoes, the second onion and the chilli. Set aside.
Heat the palm oil in another pot and add the Egusi mixture.
Stir well and allow it to fry for a moment.
Add the blend and stir well.
Then Add the ground crayfish, second Royco cube and stock fish.
Add 2 cups of water and allow to cook for five minutes.
Add the boiled meat and stir.
Turn the heat down and simmer for a further two minutes.
Wash and finely slice the Ugwu leaves.
Add to the simmering soup and stir.
Continue to simmer for a further five minutes to allow the vegetables to soften.
Serve.