6 Easy Steps To Cooking Egusi (Melon Soup) Mixed With Ugwu Leaves (Pumpkin Leaves)

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INGREDIENTS NEEDED FOR COOKING EGUSI SOUP WITH UGWU LEAVES

  • 11/2 kg goat meat 
  • 4 cups of grinded egusi (melon)  

  • fluted pumpkin  vegetables (ugu leaves)
  • 1 large smoked catfish 
  • 1 pack stockfish  
  • 2 tablespoons palm oil
  • seasoning cubes to taste
  • salt to taste
  • 1 small onion 
  • 2 large peppers  
  • 1 cup crayfish 
  • water

HOW TO COOK EGUSI SOUP WITH UGWU LEAVES

COOKING PROCEDURES:

  1. Boil washed goat meat with salt, pepper and onions for about 10 minutes.
  2. Next Add water if you notice pot is drying up. Add seasoning cubes Check for salt.
  3. Add stock fish,  melon and crayfish when meat stock begins to, boil.
  4. Allow egusi to cook for about 8 minutes before adding palm oil and washed periwinkles, stir, check for salt, cover to boil till you are satisfied with the thickness of the soup  and taste of the melon.
  5. Agg the ugwu vegetables, stir and leave for about 3 minutes before turning off the heat. Leave soup pot open so that the heated pot does not continue cooking your green vegetables.
  6. Serve with your foo foo or any swallow.

READ ALSO: 5 Easy Steps To Making Salad Soup (Afang Soup)

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Emilio Lejit

Educationist, Blogger, Content Developer, Web Developer/Web Designer, Webmaster.

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