RECIPE:
- Egusi
- Palm Oil
- Onions
- Salt to taste
- Crayfish
- Pepper
- Beef
- Dry Fish
- Smoked fish
- Pumpkin leaves
- Bitter leaf
- Okazi keaves
- Uziza powder
- Seasoning cubes
EGUSI PREPARATION (FRYING METHOD)
After cooking the meat and fish
Place. Pot on heat, pour in palm oil and do not bleach
Add the slices onions
Pour in the chopped or blended tomatoes
Keep stirring until it’s well fried
Pour in the grinded egusi and stir steadily
Pour in the meat stock (meat water) and stir steadily to avoid burning
Note: do not allow to burn, keep stirring. Allow to cook for 10 minutes with continuous stirring.
Add more water if you want the soup to be light and not thick
Sprinkle in the okazi leaves
I added the okazi because it takes longer to cook
Add the pounded pepper, crayfish and Uziza powder
Sprinkle in the bitter leaf
Leave it to simmer for about 15-20 minutes so that the egusi and bitter leaf can cook properly
Check seasoning and adjust accordingly
Add the chopped up pumpkin leaves
Stir and cook for just 2 minutes or less
Sit back and enjoy your delicious Egusi Soup with any swallow of your choice
Tessie Cookbook 
Good post. I have a question. Can you add different veggies in this Egusi soup? Pumpkin leaf, bitter leaf, Okazi at the same time?
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Yes. Dear. The okazi is for the flavour, ugu is just a soup Vegetable but it will soften before the soup finished and that is why I added bitterleaf so that there would be vegetables in the soup until it finishes
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Your I want to ask a question? I mistakenly grinded egusi and ogbono together pls how can I cook it
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Appologies for replying late, one year after actually, opps!
It can actually work, but it’s going to be drawy.
I hope it turned out great
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