YUMMY TOASTED LUMPY EGUSI SOUP WITH UGU(PUMPKIN LEAVE)

Egusi soup is one soup that's very versatile in its cooking and eating. It can be cooked in hundreds of ways and it can be eaten with tons of accompaniments e.g. Rice, Eba, Fufu.
Its quite popular across West Africa and very easy to cook.
Here's a combination of two of my favourite methods...toasted and lumpy!

INGREDIENTS

Cooked and/or fried meat and fish of your choice

2 Cups of dry ground egusi (melon seeds)

Ground Crayfish

Seasoning Cube

Palm Oil

Water/meat stock

1 raw egg

Dry ground pepper

Ugu(Pumpkin)

Wet blend Onions

Let the cooking begin..............

Toast your egusi on medium heat for about 3-5 minutes on a pan. Stir Continuously to avoid it getting burnt. (You can also toast whole seed egusi before blending). The smell is amazing!!!

                                 I prefer mine, toasted just like this.

Mix in your egg and mould all together to create a big lump. This lump would be used to create smaller lumps that would be dropped in the soup.

 Heat up the oil and fry the blended onions.

Now add your lumps in the mix.

Add your ground crayfish, then ground pepper to the mix. Fry for about 5 minutes with continued stirring.

 Add your water and meat stock if you have any.

 Allow to boil a little then stir gently.

 Taste for salt if you used meat stock, then add stock cube to your taste.

 Add your meat and fish.

Add your veggies. I used Ugu (Pumpkin leaves). Stir gently, allow cook for another 7-10 minutes and its ready.