Egusi Ijebu (melon soup)

Married to an Ijebu man, means we cannot go without cooking this soup ever so often. 

Egusi ijebu is that next level egusi in terms of aroma and taste. It does things to your taste buds I can't explain especially if you are new to it.

It derives its wow factor from the toasting of the egusi which creates a unique aroma and taste that's different from the regular egusi.

What I love about this particular soup, it's simplicity... Fuss free to the core. 

Ingredients

Melon seeds (blended)

Crayfish 

Smoked dried catfish 

Mackerel (washed and seasoned)

Smoke prawns 

Dried blended Cameroon pepper

Stock cubes

Onions (blended)

Palm oil

Step 1. Start by adding water, pepper and crayfish to a pot, then place on the cooker to boil. 

 Step 2. Add in the stock cubes, immediately 

Step 3. The palm oil 

Step 4. The washed catfish and prawns.. Cover the pot, then move on to preparing the Egusi 

Step 6. When the water and other ingredients are boiling... Place a frying pan on the cooker, add in the Egusi allowing it to brown a little while you stir to avoid burning, then pour in the blended onions. Your kitchen should be smelling amazing by now.

All the time, continue stirring (this process should take about 3mins)

Step 4. Add in the fish to the boiling mixture in the other pot.

Step 6. Immediately after adding the fish, scoop the melon into the boiling ingredients, then stir (allow to cooking, while stirring on interval  until the oil separate)  

Looking luscious already... Who wouldn't want this with some mean swallow?