How to Cook Egusi Soup frying method With Ugu Leaf

• 2.5 Cups Egusi (toasted and blended)
• Any Protein of your choice ( Meat)
• Fresh peppers
• 2 Rodo (adjust to your preference)
•  Vegetable of your choice
• 2 Onions
• 1 Tablespoon dawadawa/locust beans
• 1 cup mixture of shredded dried shrimps and fish (soaked in hot water and salt)
• 2 Tablespoons grounded fish and crayfish
• 1 Cup Palm oil (or more)
• Salt to taste
• 2 knorr cubes

Preparation of Egusi Soup Frying Method

• Rinse and boil your meat altogether ( Meat Stacokfish, Dry fish), cook to tender, set aside.
• Place your saucepan on medium heat, add vegetable oil, diced onions, and locust beans (dawadawa); stir well until they become translucent.
• Add the blended ingredients. Cover to cook for about 7-8 (stir in between to avoid burning).
• Remove the cover and start adding your seasoning, salt( be careful when adding salt, egusi absorbs salt easily), curry, grounded crayfish, and the uziza seed).
• Grab another pot, place on medium heat, add palm oil. Then go ahead to add the egusi seed, fry, and stir until the palm oil starts floating on top.
• Remove the fried Egusi and stir it in the previous soup and mix both thoroughly.
• Allow it to cook for 15-20 minutes.
• Finally, add your preferred leafy green: Ugu leaves. Allow cooking on low heat for about 2 minutes before you stir.
• Now stir everything together, and turn off the heat.