tchidi:
Here's mine....made this last week.

dOnLarich:
the Lord is my shepherd

ArseneWenger:

tobiogunboye:

U r making me to Salivate
Ur home address please
I can't take it anymore

khalebzy:
Down here in Unilag, this post is useless

HungerBAD:
Following.

This girl Yanga don too much sef, so make i learn am here.

Trendy247:
Wow! This is wat I was persuading a gal to teach me... Tnx @OP

Toks2008:
Make nairaland ladies wey no sabi cook come learn o. To avoid na so i dey cook am syndrome.

Hardeybohwarley:
just readin this post alone am already salivatin......Op can u pls add pic..... Tasty

tchidi:
Here's mine....made this last week.

Forwetinnah:
OP...what's Curry Powder doing in Egusi soup? It kills the natural taste of the melon o! Curry has no business in Nigerian soups! You put Onga after putting Maggi/Knorr. ..hian!!

khalebzy:
Down here in Unilag, this post is useless

tchidi:
Here's mine....made this last week.

Catalyst007:
Egusi, otherwise known as Pumpkin Seed or
Melon, is most common in West Africa.


Egusi soup is a type of soup thickened with
ground Egusi i.e. after the dried melon seeds
must have been peeled and powdered in a
grinding engine (usually a hand-operated one).


INGREDIENTS & PREPARATION:

Though the styles of preparing this delicacy may
differ from home to home or different geo-
political regions, the components required to
cook this meal are the same. They are: Meat
and/or Fish, Ground Egusi, Palm (red) Oil, Salt,
Maggi (preferably Know cubes), Stock Fish
(optional), Green Vegetables (Ugu, Spinach or
processed bitterleaf), Onions, Seasoning (Onga &
curry powder), Water, Dawa-Dawa a.k.a Locust
Bean (optional), Pepper (fresh or dried), Crayfish
(recommended).



I am going to briefly tell you how I personally
prepare this soup.


WARNING: I am a guy, my method may not be the
best. Please refer to your Grand-Mother for more
advice (LOL) .


Since it doesn’t take long for this soup to be
prepared, I first season and boil the meat &
stock-fish, to soften them.


Next, empty the meat & stock-fish into a
container so that the cooking pot is empty. Then
dry the pot and pour in the appropriate amount
of Palm Oil. When hot, pour in the fish and fry it
(i.e. if you are using Iced-Fish). After frying the
fish, take them out of the oil into a plate; they’ll
be re-united with the soup later. If you’re using
meat only, it’s not advisable to fry it; you can do
that when cooking stew.



Now that you’re done with the meat or fish, fry
the onions and the powdered Egusi for just 1
minute (Egusi gets burnt easily). Add a little salt
(while still frying the egusi and onions), then, stir
it constantly and do not fry it at the highest level
of your stove or gas-cooker! Infact, the other
method of cooking Egusi soup does not involve
frying it, so just do it mildly. Pour water to it
immediately the 1 minute frying is done.



Make sure the amount of water you just poured
in gives a fairly thick mixture (not too thick nor
watery). Add your Maggi, pepper, seasoning,
cray-fish, dawa-dawa (remember, it’s optional),
then pour in the fried fish and/or meat & stock-
fish, then cover the pot and allow it to boil for
like 5 minutes or so (Egusi soup should not take
too much time cooking). Next, add a little more
water if necessary, then check the level of salt,
seasoning and pepper and add more of them as
required. Allow for another 1 minute.



Finally, put in your chopped vegetable(s) and
turn-off the stove or cooker after 30 seconds of
doing that. This is so the vegetables don’t turn
yellow. The whole process should take roughly
about 15 minutes, and you have a steaming and
mouth-watering, aroma-ridden pot of delicious
Egusi soup ready to be devoured! Serve it with
any of these: Akpu (called Santa by most
students), Garri, Pounded-Yam , Tuwo (made from
powdered corn), Semovita or Amala (made from
yam peels that is dried and ground).



How do you prepare your Egusi soup? We’d love
to know. Drop your comments below.


Also, which of these do you prefer to accompany
your Egusi soup: Akpu, Garri, Amala, Semovita,
Pounded-Yam or Tuwo? Feel free to share and,
see you next time. Gotta go chow…


SOURCE::: http://onlineshopping-productreviews..nl/2015/09/nigerian-foods-egusi-soup-how-to-cook.html

andresia:


pheeeeew!

what type of vegetable did you use?

Catalyst007:
Egusi, otherwise known as Pumpkin Seed or
Melon, is most common in West Africa.


Egusi soup is a type of soup thickened with
ground Egusi i.e. after the dried melon seeds
must have been peeled and powdered in a
grinding engine (usually a hand-operated one).


INGREDIENTS & PREPARATION:

Though the styles of preparing this delicacy may
differ from home to home or different geo-
political regions, the components required to
cook this meal are the same. They are: Meat
and/or Fish, Ground Egusi, Palm (red) Oil, Salt,
Maggi (preferably Know cubes), Stock Fish
(optional), Green Vegetables (Ugu, Spinach or
processed bitterleaf), Onions, Seasoning (Onga &
curry powder), Water, Dawa-Dawa a.k.a Locust
Bean (optional), Pepper (fresh or dried), Crayfish
(recommended).



I am going to briefly tell you how I personally
prepare this soup.


WARNING: I am a guy, my method may not be the
best. Please refer to your Grand-Mother for more
advice (LOL) .


Since it doesn’t take long for this soup to be
prepared, I first season and boil the meat &
stock-fish, to soften them.


Next, empty the meat & stock-fish into a
container so that the cooking pot is empty. Then
dry the pot and pour in the appropriate amount
of Palm Oil. When hot, pour in the fish and fry it
(i.e. if you are using Iced-Fish). After frying the
fish, take them out of the oil into a plate; they’ll
be re-united with the soup later. If you’re using
meat only, it’s not advisable to fry it; you can do
that when cooking stew.



Now that you’re done with the meat or fish, fry
the onions and the powdered Egusi for just 1
minute (Egusi gets burnt easily). Add a little salt
(while still frying the egusi and onions), then, stir
it constantly and do not fry it at the highest level
of your stove or gas-cooker! Infact, the other
method of cooking Egusi soup does not involve
frying it, so just do it mildly. Pour water to it
immediately the 1 minute frying is done.



Make sure the amount of water you just poured
in gives a fairly thick mixture (not too thick nor
watery). Add your Maggi, pepper, seasoning,
cray-fish, dawa-dawa (remember, it’s optional),
then pour in the fried fish and/or meat & stock-
fish, then cover the pot and allow it to boil for
like 5 minutes or so (Egusi soup should not take
too much time cooking). Next, add a little more
water if necessary, then check the level of salt,
seasoning and pepper and add more of them as
required. Allow for another 1 minute.



Finally, put in your chopped vegetable(s) and
turn-off the stove or cooker after 30 seconds of
doing that. This is so the vegetables don’t turn
yellow. The whole process should take roughly
about 15 minutes, and you have a steaming and
mouth-watering, aroma-ridden pot of delicious
Egusi soup ready to be devoured! Serve it with
any of these: Akpu (called Santa by most
students), Garri, Pounded-Yam , Tuwo (made from
powdered corn), Semovita or Amala (made from
yam peels that is dried and ground).



How do you prepare your Egusi soup? We’d love
to know. Drop your comments below.


Also, which of these do you prefer to accompany
your Egusi soup: Akpu, Garri, Amala, Semovita,
Pounded-Yam or Tuwo? Feel free to share and,
see you next time. Gotta go chow…


SOURCE::: http://onlineshopping-productreviews..nl/2015/09/nigerian-foods-egusi-soup-how-to-cook.html

tchidi:
Here's mine....made this last week.

oreos:
I want to eat egusi and Okro soup

tchidi:
Here's mine....made this last week.

tchidi:


Ehmm... just because I like looking for trouble, lemme entice you with my okro soup, cooked 2 days after the egusi I posted earlier....

tchidi:


You do the seeing, i'll do the eating!

ExInferis:


Best Egusi I've ever seen.

oreos:

You are mean