There is just something about Egusi Soup/stew that makes it irresistible for most people; maybe it's the smell of the freshly prepared Egusi soup, or the appearance or the exotic taste...Maybe when you try the recipe you will let me know?
PLEASE READ - This method of cooking Egusi requires a medium to low heat (more on the low side). If cooked on a high heat especially before the the lumps are formed the Egusi will burn before it gets done and the lumps might end up not being formed. Please take Note.
Ingredients:
2 Cups of Ground Egusi Melon
1/2 Cup of Water
11/2 Cup Palm Oil (you will end up using about 1/2 of a Cup)
2 Tablespoons Crayfish
1 Cup of Stock (I used Chicken stock)
2 Bouillon Cubes
Salt to taste
1 Pound Chopped Vegetables (I used Spinach)
1/2 Pound of smoked Fish (shredded into chunky pieces)
2 Medium Sized Onions
Beef, Chicken, Fish etc
Link to the sauce (starter Sauce) I used :
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